GFCF Mac & Cheese

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Macaroni and Cheese is a kid classic! With a few small tweaks, this recipe becomes packed with protein, fiber, and other vitamins & minerals! Our favorite varieties pasta to use are made with chickpeas, beans, and/or lentils, which adds in all of the additional protein and fiber - which keeps kids full and nourished for hours.

This recipe offers 20 grams of protein and 7 grams of fiber per 1 cup serving and features a cashew cheese sauce that is naturally gluten and dairy free! Transitioning to a Gluten-free, Casein-free (GFCF) diet can be difficult, especially when your child is missing their old favorites.

Mac & cheese is a kid-friendly staple, but the traditional preparation is exclusively gluten and dairy. You may have thought it’s impossible to eat this kid-favorite if you’re following this diet, but there are actually a huge array of options available that can make this favorite dinner accessible again.

Ingredients

• 1  8oz box gluten-free noodles  (Tip: use noodles made from lentils or chickpeas for an added protein and fiber boost!)

  • Banza chickpea noodles (try cavatappi, rotini, or shells) - made from chickpeas, tapioca, and pea protein. Packs in nearly 20 grams protein and 8 grams fiber per 3 oz serving

  • Tolerant (try rotini, penne, and elbow)- made from green or red lentil flour and packs in 21 grams of protein and 9 grams fiber per 3 oz serving.

  • Barilla red lentil pasta - available at most major grocery stores, the only ingredient is red lentils!

• 1 cup cashew cheese sauce

  • 1.5 cups organic raw cashews, soaked in cold water overnight or soaked in hot water for 1 hour

  • 1/2 cup nutritional yeast (choose unfortified, especially for those with the MTHFR mutation)

  • 1 cup hot filtered water (or enough water to fully cover all ingredients)

  • 1/2 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp ground cumin

  • 1/2 tsp sea salt

  • 1/4 tsp ground black pepper

Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.

A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.

Directions

1. Prepare cashews for the cashew cheese by soaking them in cold water overnight the night before or in hot hour for 1 hour and sit aside

2. Fill a large pot with water and sea salt, and bring it to a boil.

3. When the water starts to boil, add your gluten-free pasta and cook according to package directions. 

4. Once the pasta is cooked and the cashews are soaked, drain the pasta and sit aside.

5. Strain and rinse cashews and add to a high-powered blender

6. Add all other cashew cheese ingredients to the blender and blend on the “hot soup” setting or on high until fully blended, for about 1 minute

7. Scoop out 1 cup and mix in cooked pasta. Save excess cheese in a glass jar or container. It’s good for up to 5 days!

   • The cheese can be used as a dip for tortilla chips or as a sauce on top of vegetables (try with our Air Fryer Crispy Broccoli or as a drizzle on Stuffed Sweet Potatoes!).

8. Serve mac & cheese hot and enjoy! We love ours with a side of Roasted Brussels Sprouts or Air Fryer Crispy Broccoli.

9. Enjoy!

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Nutrition Facts

Nutrition facts were calculated using Banza pasta shells. Exact numbers may vary with other options, but should be the same general amount.

Serving Size: 1 cup | Makes 4 Servings

Calories: 350 | Protein: 20 grams | Fiber: 7 grams | Carbohydrates: 41 grams | Fat: 15 grams | Sugar: 3.5 grams