Mac & Cheese

A bowl of Cheesy goodness!

This is ultimately the best Mac and cheese I’ve ever had, and only takes 15-20 minutes (baked, which is optional)

Perfect for any weather as it tastes just as good cold!

The whole family can enjoy this meal or just make it for yourself and grab a fork/spoon. It’s seriously that good!

No crazy, hard to find, expensive ingredients. It’s budget friendly and perfect for make ahead/meal prep/leftovers.

Soy free, Nut free, Dairy free, Gluten free, Refined Sugar free, Low FODMAP, Vegan, Paleo alternatives.


Serves 2 (maybe 3)

Cheese Sauce

1 Baby Potato or sweet potato if paleo (steamed in the microwave)

1 Carrot (seamed in the microwave)

1 cup Unsweetened Almond milk (or any plant based milk)

1 – 2 tbsp Nutritional yeast

1-2 tsp Italian herbs

1-2tsp Salt (or to taste)

1/4 – 1/2 tsp garlic powder

2 tsp tapioca starch

60g My Life Bio Vegan shredded Cheddar cheese (optional)

150g Barilla gluten free elbow pasta (paleo pasta, regular pasta, etc.)


Sprinkle Vegan cheese, Cashew Parmesan or Nutritional yeast to top 


In a medium sized saucepan, boil pasta as per packet instructions. (If baking, then preheat oven to 180° celsius)

Steam potato in microwave.

Chop carrot into 1 inch circles, place in microwave safe container and cook of 2 minutes (or until soft)

Combine all sauce ingredients into a blender and blend until smooth

Add sauce to a saucepan on low heat, whisking occasionally.

Stir in vegan cheese

Cook for 5 minutes, stirring occasionally. When cooked the sauce should be stretchy like melted cheese.

Turn off heat. Add cooked pasta and stir to combine

If baking, pour into a baking dish, top with optional toppings and bake for 10 – 15 minutes or until the top is slightly crisp.

If not baking then skip the last step.



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