Chef Chloe’s Best Ever Macaroni & Cheese (Gluten Free Version)

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I’ve said it before, and I’ll say it again, I LOVE CHEF CHLOE!  If you don’t have her cookbook, Chloe’s Kitchen yet, I highly recommend you pick it up.  Every recipe I’ve tried so far, is fantastic.  I made her recipe for Mac & Cheese completely gluten free by using brown rice noodles, Bob’s Red Mill Gluten Free All-Purpose Flour, and subbed out bread crumbs on top, for a Crunchy Almond topping that I will list below. The result was an ooey, gooey Mac & Cheese casserole that really took me back to childhood.


1 pound gluten free elbow macaroni

1/4 cup vegan margarine

1/3 cup gluten free all-purpose flour

3 cups nondairy milk (almond milk)

1/2 cup nutritional yeast flakes

2 tablespoons tomato paste

2 teaspoons sea salt (I cut this down to 1 1/2 teaspoons)

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave (I used brown rice syrup)

2 tablespoons crunchy almond topping (below) or gluten free bread crumbs

Crunchy Almond Topping:

1/3 cup whole raw almonds

1/4 cup nutritional yeast

1/4 teaspoon salt

Place all ingredients in your food processor and blend until finely ground.  Use 2 tablespoons for this recipe, and save the rest in an airtight container in the fridge.


Preheat the oven to 350 degrees.  Lightly grease a 9 x 13-inch pan.

Bring a large pot of heavily salted water to boil.  Add macaroni and cook according to package directions.  Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux by whisking the margarine and flour over medium heat for a few minutes until it forms a paste.  Add nondairy milk, nutritional yeast, tomato paste, salt, and garlic powder to the saucepan and bring to boil, whisking frequently.  Reduce the heat to low and let simmer until the sauce thickens.  Adjust seasoning to taste and stir in lemon juice and agave.  Toss noodles with the sauce and transfer to the prepared pan.  Sprinkle the Crunchy Almond Topping over the pasta and bake for 30 minutes, or until the top is lightly browned and crisp.  Remove from oven and let rest for 5 minutes before serving.

I served this very family-friendly meal with steamed broccoli and summer squash and it was just perfect!


~The Vegan Project



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