Chef Martha's Gluten-Free, Vegan, & Allergy-Friendly Mac & "Cheese" Recipe

So, a while ago, my sister Cindy and I got together for a mac and cheese battle. You can watch the video and see who won by clicking here. Keep reading for the complete recipe listed below. I created this recipe to make a delicious mac & cheese for my brother-in-law, who was newly diagnosed alpha-gal, to be able to eat. I didn't realize I was also creating it for myself then! Share this recipe, and if you make it, please let me know what you think!

Mac & Cheese Gluten-Free, Vegan, and Allergy Friendly!

** Please note we did not get paid or sponsored for any products we may mention in the video or recipes. We like to use these products. If you are a brand and would like to work together, don't hesitate to contact us. 

*** Note that you need to check out all the ingredients of products, as manufacturers like to change recipes. When creating this recipe and posting it, we found that these products were safe for us to consume. Everyone’s allergy needs are different.

Gluten-Free, Allergy-Friendly Vegan Mac & “Cheese” Ingredients:

12 oz of gluten-free pasta of your choice 

3 tablespoons of vegan butter or fat you can use

3 tablespoons of gluten-free flour blend

2 ¼ cups of safe-for-you milk. I use Rice Milk.

3 - 8 oz pkg of Vegan cheddar shredded cheese you like (I use Violife)

1 - 7 oz pkg of vegan cream cheese or sour cream (I use Violife)

1 teaspoon of smoked paprika

1 teaspoon of garlic powder 

½ teaspoon of onion powder

¼ teaspoon of turmeric

¼ to ½  teaspoon of cayenne pepper

1 teaspoon of parsley

1 ½  teaspoons of salt or more as needed

¼ to ½ teaspoon of white pepper or black pepper

Instructions:

Preheat your oven to 400 degrees.

Get lightly oiled an 8x8 or 9x6 baking dish and set to the side.

Fill a large pot with water and a teaspoon of salt and boil to par-cook your pasta. 

While waiting for your water to boil in a medium saucepan, melt your “butter.”Over medium heat, once it is melted, whisk in the GF flour and allow it to cook for a few minutes. Then, slowly whisk in your milk alternative. **Please note that if you use nut milk, use ¼ cup less. Once the milk has warmed, add in the sour cream or cream cheese. Stir/whisk until melted. Once that is melted, add 2 packages of cheddar cheese alternative and all spices except the parsley. Note that if you can’t use spices, then omit them. Over medium-low heat, stir occasionally to help melt the vegan cheddar cheese. 

If your water is boiling, go ahead and cook your pasta, but only half the requested time for cooking. Your pasta will continue to cook in the oven. Make sure to drain and do not rinse the pasta. Place the pasta in the oiled pan.

The cheese sauce you have created will be melted, but not completely. You will still see some shreds of cheese. Taste the sauce and see if you need salt or pepper. Then add the sauce to the pasta and mix well. I usually add half the sauce and mix it well, then add in the rest and mix. Then top with the remainder ½ or 1 pkg of shredded cheese and parsley to add color. Then, bake it uncovered for 30 minutes until the mac and cheese bubbles. 

Allow to cool for 10 minutes, and then serve. 

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