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Gluten Free/Almost Dairy Free Baked Mac & Cheese

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“This recipe is originally from Karina's Kitchen: http://glutenfreegoddess.blogspot.com/2008/02/best-vegan-baked-mac-cheese.html I tweaked it just a little. My version is not technically Vegan I don't think since I added the Soy Cheese, and I omitted the alcohol. The Soy Cheese has Cesien(milk protein) in it so if you are REALLY lactose intolerant just omit it! Or use a rice cheese. Take a look at her amazing website! You can't tell the difference! I swear!”
READY IN:
40mins
SERVES:
2-3
YIELD:
1 6 cup baking dish
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of salted water to a rolling boil and pre-cook the pasta until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse quickly under cold water. Set aside.
  3. In a medium saucepan, heat the oil over medium heat, stir in the rice flour with a wire whisk. Cook, stirring constantly, for about 10 seconds, then slowly add the rice milk. Whisk well to remove any lumps.
  4. Bring the mixture to a boil, it will thicken as it cooks then reduce heat to low.
  5. Add the remaining ingredients and mix well with a whisk.
  6. Pour the pasta into a 6 cup baking dish. pour the sauce over top and combine gently.
  7. Bake for 25min until heated through and bubbly.

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