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Comfort Creamy Mac and "Cheese"

Updated: Mar 15, 2022

One of Lauren's favorite meals was traditional macaroni and cheese. When she got sick with UC, we noticed dairy was very problematic for her. So, one of the first recipe tweaks I made was to our family's macaroni and cheese recipe.


This recipe is so great because it is dairy-free, gluten-free, vegan, and low-FODMAP. Vegan cheeses have come a long way in taste, and while you'll notice that the cheese taste isn't the same as cow's cheese, you don't miss it! This mac and cheese recipe has a richer, more flavorful taste than traditional mac and cheese. It is very creamy too, so you definitely don't miss out on texture.


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Comfort Creamy Mac and "Cheese"


Ingredients:

  • 1 2/3 cup of gluten free macaroni noodles (we love Barilla brand because it contains only corn and rice)

  • 2 Tbsp of vegan butter (you can also use olive oil or ghee [which is richer in flavor and lactose and casein free])

  • 2 Tbsp of gluten free flour (I use King Arthur all-purpose flour)

  • 1 1/3 cups almond milk (I love Elmhurst almond milk because it is thick and creamy and has no aftertaste)

  • 1 cup shredded vegan cheese (we use Violife brand, but there are so many other good brands)

  • 3/4 tsp salt

  • 1/2 tsp black pepper

  • 1/4 - 1/2 cup olive oil

  • Additional almond milk, vegan cheese, and salt (optional)


Instructions:

  • Bring a large pot of water to a boil. Add 1 tsp salt and 1 Tbsp of olive oil. When boiling, add pasta and cook according to package directions. Drain and set aside.

  • Melt vegan butter, oil, or ghee in a large saucepan over low to medium heat. Add 2 Tbsp of gluten free flour and whisk together. The mixture will look like very wet sand.

  • Slowly pour in almond milk while whisking constantly, until combined and smooth.

  • Continue to heat over low-medium heat until it reaches a very thick consistency. Stir in salt and pepper and grated cheese. Stir until cheese is completely melted and smooth.

  • In a large bowl, mix pasta with cheese mixture and add olive oil until well-blended. Add additional milk to obtain desired level of creaminess. Add salt if needed. Sprinkle with more vegan cheese if desired.

I often double the recipe because Lauren eats so much of it! It is such a wonderful tasting comfort food without the major allergens.

While it tastes best freshly made, you can also save it in the freezer for enjoying later.





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