Mac and Cheese | BeyondCeliac.org
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Mac and Cheese


Courtesy of Enjoy Life Foods

Get a mouthful of this amazing, dairy-free Mac and Cheese recipe topped with Enjoy Life Foods Garlic and Parmesan Plentils!

Makes 10 servings.

Ingredients:

  • 8 oz. dried gluten free elbow noodles
  • 2 cups béchamel sauce (*see recipe below)
  • ½ cup roasted butternut squash puree (**see directions below) or canned pumpkin puree
  • ¼ tsp. turmeric powder
  • ¼ tsp. smoky paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 3 Tbsp. nutritional yeast
  • 2 cup favorite allergy-friendly cheese shreds, split in half
  • ½ cup crushed Enjoy Life Foods Garlic & Parmesan Plentils

Directions:

  1. Preheat oven to 350˚F.
  2. Prepare pasta according to package instructions. Drain and rinse under cool water, set aside.
  3. Warm the béchamel sauce in a saucepan until heated. Stir in the roasted butternut squash puree or the pumpkin puree. Add all remaining ingredients, except 1 cup of the cheese.
  4. Bring to a simmer, cover and cook for 15-20 minutes.
  5. Stir the cheese sauce into the pasta and pour into a greased oven safe baking dish. Sprinkle with remaining 1 cup of cheese shreds and cover with foil.
  6. Bake for 15-20 minutes until the pasta is heated through and the cheese is melted.
  7. Sprinkle the crushed Plentils over the top for a crunchy crust!

*Béchamel Sauce Ingredients:

  • 3 Tbsp. allergy-friendly butter substitute
  • 4 Tbsp. Enjoy Life Foods All-Purpose Flour Mix
  • 2½-3 cups unsweetened, plain rice milk
  • ½ tsp. salt

*Béchamel Sauce Directions:

  1. Melt the allergy-friendly butter in a medium saucepan.
  2. Sprinkle in the Enjoy Life All-Purpose Flour Mix and whisk together for 1-2 minutes.
  3. Slowly drizzle in 2½ cups of the rice milk and continue whisking over medium heat until sauce is thickened.

**To roast a butternut squash, cut the top stem end off then cut through the middle of the squash lengthwise. Drizzle cut side with olive oil and place cut side down on a parchment paper lined baking sheet and roast at 400˚F for 30 minutes until very soft. Scoop out seeds and discard. Scoop out remaining flesh of the squash into a food processor and pulse until smooth.

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