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Welcome Home Mac 'n Cheese

Ingredients

  • 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

Instructions

Preheat the oven to 350ºF.

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

For the Sauce

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

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