Welcome Home Mac 'n Cheese


  • 3 cups gluten free macaroni noodles
  • 1 cup broccoli florets
  • 2 cups kale, destemmed and chopped
  • 1/2 cup green peas

The Sauce

  • 2 tablespoons olive oil
  • 1/4 cup chickpea flour
  • 2 cups unsweetened almond milk
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon ground chipotle pepper
  • 1 teaspoon apple cider vinegar
  • 1/2 cup nutritional yeast
  • sea salt and pepper to taste

The Topping

  • 1 cup gluten free bread crumbs
  • 2 tablespoons olive oil
  • 1/8-1/4 teaspoon ground chipotle pepper
  • 1 tablespoon nutritional yeast
  • sea salt and pepper to taste


Preheat the oven to 350ºF.

  1. Over high heat, bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to package instructions. Once the pasta is finished cooking, blanch the veggies in the pasta water for about 3 minutes or until bright green in colour.

  2. Place the noodles and veggies in a medium casserole dish and set aside.

For the Sauce

  1. In a medium sauce pan, heat oil over medium heat. Whisk in the chickpea flour. 

  2. Add the almond milk, mustard, spice, and vinegar, whisking constantly to prevent clumps. Allow the mixture to come to a boil over medium low heat. Cook, whisking periodically, for about ten minutes or until thickened. Remove the sauce from the heat then whisk in the nutritional yeast, salt and pepper. 

  3. Pour the sauce over the noodles and veggies and give it a good stir so that the noodles are evenly covered in sauce.

For the Topping

  1. In a small mixing bowl, combine all of the topping ingredients. Mix well, then sprinkle evenly over the macaroni.

  2. Pop the macaroni into the oven and bake for 15-20 minutes. Broil for a further 2-3 minutes to brown up the top. Serve immediately or store in an air-tight container for up to three days.