Like most American families, Mac and Cheese was a staple in our diet. And, we have missed it A LOT since we cut out wheat and dairy. However, my kids never liked a fancy dish baked with breadcrumbs or paprika; they ate organic mac and cheese from a box. And, the Daiya Gluten-Free Mac and Cheese from a box, is gross. Once, I created a cashew cheese baked mac and cheese that I enjoyed, but what a waste! My kids spit out the one bite that they tried. In my defense, I didn’t think it was bad! So I worked to find the best tasting no-thrills “box-style” vegan gluten-free recipe! 

In Gluten-Free and More Magazine, there was a mac and cheese recipe FromJessicasKitchen.com, in which she used coconut milk, coconut creamer, and vegan mozzarella and cheddar to make the sauce. However, her recipe is another fancy dish; so I took her sauce idea, and I changed a lot to make it more like a traditional box dish that my kids would eat. This dish has changed our dinner! They would eat it every day if I let them! 

Noodles

• 6 quarts water
• 1 box gluten-free pasta shells

Ingredients for Sauce

• 4 tablespoons vegan butter (I use Earth Balance or Smart Balance)
• 2 cups coconut milk 
• ½ cup coconut creamer (I used Trader Joe’s)
• 2 teaspoons Redmond’s Real Salt
• 3 tablespoons cornstarch
• 1 tablespoon Almond Flour (I used Blue Diamond that I bought at Costco)
• 3 tablespoons water, room temperature (not cold)
• 2 cups dairy-free shredded cheddar cheese (I used Vegan Gourmet Cheddar Shreds from Fresh Thyme)
• 1 cup dairy-free shredded mozzarella cheese (I used VeggieGo Mozzarella Shreds from Fresh Thyme)

Directions

1. First, prepare your noodles. Boil water, add pasta shells and cook according to the lowest time provided on the box because gluten-free noodles are often mushy.
2. To start the sauce, melt the 4 tablespoons vegan butter in a medium saucepan over medium heat.
3. Add coconut milk, coconut creamer, and Redmond’s Real Salt. Stir the mixture frequently until it begins to boil; watch carefully so that it doesn’t come to a full boil.
4. In a small bowl, combine cornstarch, almond flour, and water. Stir until it is smooth.
5. Pour cornstarch mixture into the milk mixture, and increase the heat to medium-high. Whisk for 1 minute. 
6. Reduce heat to medium-low, and whisk until the cheese thickens to a pudding-like consistency. (approximately 2 minutes)
7. Add the vegan cheddar and mozzarella. Whisk constantly for approximately 3 – 5 minutes until cheese is melted and smooth.
8. Drain the pasta, and add it to the cheese sauce.
9. Mix gently until pasta is evenly coated.
10. Salt and pepper to taste.
11. Serve and enjoy! My kids ate it up and I admit, it was delicious!!!