After (literally) a million years of trying different gluten-free pastas, I’ve finally found THE ONE that’s not only perfect for macaroni and cheese, but it’s also (from the product label): Authentic, artisan crafted, traditional pasta from Tuscany … made in a dedicated facility free of gluten, milk, eggs, tree nuts and peanuts, jovial pasta is made with only one wholesome ingredient: 100% organic whole grain rice grown exclusively in Italy.
One more thing, while I admit most vegan cheeses don’t melt the same way dairy cheese does, I do think Daiya’s shreds work perfectly in this dish. I’m not a big fan of them in creamy soups, but for pasta it gets a big thumbs up : )
Mac & Cheese (vegan, gluten free, dairy free)
PREP TIME: 20 minutes | COOK TIME: 45 minutes
- 1 box jovial pasta, cooked and drained
- 1 cup butternut squash, cooked and blended
- ¼ cup plant-based butter, I prefer Miyoko’s brand
- 2-3 tsp nutritional yeast
- 1 ½ cup plant-based heavy cream, I always use Silk brand
- 1 ½ cup vegan cheese, shredded, I used Daiya cheddar shreds
Heat oven to 325 degrees. Cook pasta, drain and pour into a large Dutch oven. Cut butternut squash into cubes, cook in water for about 15 minutes, drain and place in a blender until smooth. To make the sauce, melt butter then stir in nutritional yeast with a whisk, add 1 cup cream, then the cheese and continue stirring until melted. Add squash and mix well. Pour over macaroni and top with remaining cheese. OPTIONAL, add gluten free breadcrumbs. Bake covered for 30 minutes, uncovered for 10-15 or until the top is as brown as you like it. Enjoy!
The flexitarian prescription 
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