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  • Shonna Sosnowski

    Corn Chowder Mac and Cheese Adapted from As Good As Gluten 2 cups of gluten free pasta 2 1/2 cups milk, 1% 1 1/2 cups shredded cheddar cheese 1 tsp. salt 1/2 tsp. dijon mustard 6 oz. frozen corn kernels 4 slices of bacon, cooked and crumbled 1 sweet potato, peeled and thinly diced 1 small jalapeno, chopped 1/2 onion, chopped 1 tsp. garlic, minced 1 tsp. Old Bay seasoning my-recipes

  • Carrie Ferguson

    Vegan Mac N' Cheese by Katherine Lawrence

  • Arianna Kostrivas

    Vegan Mac & Cheese: 4 cups gluten free cooked pasta 2 cups coconut milk 1 cup vegetable broth 3/4 cup nutritional yeast 3/4 tsp salt 1/2 tsp dried mustard 1/2 tsp black pepper 1/4 tsp paprika 1/8 tsp garlic powder 1/16 tsp turmeric 1/4 cup gluten free flower Combine milk, broth, yeast, salt, mustard, pepper, paprika, garlic, and turmeric in small saucepan over medium-high heat. Simmer. Once bubbling, add flour and whisk until lumps dissolve. Pour over pasta and serve!

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Apparently, this is the best Mac and Cheese. Dan's been asking me to make Mac and Cheese forever. Guess I'll give this one a try!