Christina’s Amazing Macaroni & Cheese

Cooking Time:

15 minutes


8 people


1 lb brown rice pasta (I prefer Tinkyada)
3 T. butter substitute (such as Earth Balance Natural Buttery Spread)
2 T. gluten-free flour (garbanzo, Quinoa, or brown rice flours work well)
1 tsp salt (Himalaya Crystal Salt)
1/4 tsp black pepper
3 cups unsweetened flax seed milk
12 ounces shredded dairy-free cheddar cheese (such as Daiya)
1 T. olive oil or grapeseed oil
2 T. bread crumbs (optional) (such as Gillians Gluten-Free Italian Bread Crumbs)


  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package instructions and drain.
  3. Meanwhile, in a medium saucepan, melt butter. Whisk in flour, salt, and pepper. Add milk slowly. Cook and stir until thick and bubbly. Add shredded cheese; stir until melted.
  4. Grease a 9” x 13” ovenproof casserole dish with 1 T olive oil or grapeseed oil. Mix pasta and cheese sauce together in dish. Sprinkle with bread crumbs (optional) and bake for 15 minutes or until heated through and bread crumbs are browned.