G-free Baked Vegan Macaroni & Cheese

A Delicious Dish for a chilly day! Its ooey gooey yumminess is perfect for a cold Fall or Winter day. If you feel like more substance, add some spinach or broccoli to the dish!


2 packages Brown Rice & Quinoa gfree penne pasta

4 cups almond milk, or other non-dairy milk

1/2 cup gfree all purpose flour

1/2 cup vegan butter (I like Earth Balance sticks)

S & P

Vegan cheese shreds (2-3 packages, depending on your preference, I like 3)

(Mix it up with Mozzarella & cheddar varieities)

1/2 cup vegan parmesan cheese

1 cup gfree bread crumbs for the topping

Sprinkle of dried parsley for top


  1. Preheat oven to 350°F.
  2. Cook pasta according to directions.
  3. Melt butter in a Large stockpot.
  4. Take off fire when butter is melted & stir in flour. Stir ’til smooth.
  5. Add 1/2 tsp. salt & 1/4 tsp. ground black pepper & mix altogether.
  6. Put back on fire & gradually add the 4 cups of milk. Keep stirring, being careful not to scald the milk. When it begins to bubble & thicken, it’s ready to set aside.
  7. Pour pasta into pan with sauce & add cheeses. Stir around until all coated.
  8. Pour all of this into a large rectangular baking dish (Or you can individualize into separate ramekins per person).
  9. Top with bread crumbs spread on top.
  10. Cover with aluminum foil for 10 minutes. Bake in 350°F oven.
  11. Take foil off & bake for 15 minutes longer.


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