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Baked Macaroni and Cheese

Serving size: 4-6

Prep Time: 10 minutes

Cook Time: 10

FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, beans


  • 2 Cups Cashew Milk

  • 1 Cup dairy free Cheddar cheese (we use Follow Your Heart)

  • 2 Tsp salt

  • 1/2 Cup dairy free cream cheese (we used KiteHill)

  • 1/2 Cup parmesan cheese

  • 1/4 Cup dairy free butter

  • 1 Tbsp. Nutritional Yeast

  • 1/2 Tsp black pepper

  • 1/2 Cup gluten free bread crumbs

  • 1 Box GF macaroni noodles

  • 2 Tbsp. Rice flour

  • 2 Tbsp. canola oil


  1. Cook pasta

  2. In a large skillet melt butter

  3. Add in almond milk and boil

  4. Add cream cheese, cheddar, and parmesan and stir until melted

  5. Add salt and pepper

  6. Mix oil and rice flour

  7. Cook until desired thickness

  8. Stir in pasta

  9. Cover with breadcrumbs

  10. Turn oven on high broil

  11. Cook for 5 minutes or until breadcrumbs brown



  • Here's the pasta we use:

  • Nutritional Yeast to use:


Story behind the recipe:

We're on a roll to bring you Thanksgiving recipes! One of the Thanksgiving classics most people have is baked macaroni and cheese and for those of us with allergies, we all know that's not gonna happen for us. So it's important to us to be able to give you an option to make one, or to share the recipe with your host so they can make it friendly for everyone.

Now, if you like yours extra cheesy and you can afford to spare the money, we highly recommend you just use the full bag of cheese. If you're trying to save money though and you need to save some of your cheese for other purposes then you can stick with the recipe. If you're anything like Allergy Girl though, you won't care and you'll just use the whole bag. ;)

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