DAIRY FREE MAC AND CHEESE
Updated: Sep 21
Introduction
As someone who was recently diagnosed with Mast Cell Activation Syndrome, you can imagine how hard it is now to suddenly become ill to foods I have eaten over the last almost thirty years of my life. While my journey to wellness after being diagnosed with mast cell activation syndrome certainly wasn't easy, it lead me to create each and every one of these recipes featured on damn good thyme.
From personal experience and by connecting with others, I've learned the biggest thing that prevents individuals from either following an AIP or Paleo diet or maintaining the diet, is because they believe they either one, will not be able to enjoy the same foods as others, or two cannot give up their favorite foods, snacks and treats.
Well on this blog we break stereotypes be proving that you can still enjoy your favorite feel good foods without the inflammation that comes from gluten, soy, dairy and preservatives.
This week I went a step further with preparing this gluten, dairy, and soy free mac and cheese to feature as an easy weekday dinner or even quick lunch to pack for your children.
Table of Contents
Ingredients
16 oz gluten free pasta
4 tbsp dairy free butter
4 tbsp gluten free flour
3 1/2 cups dairy free milk
3 cups dairy free shredded cheese
1 tsp garlic powder
1 tsp onion powder
1/4 tsp turmeric
1/8 tsp cayenne
1/2 tsp salt
1/4. tsp black pepper
1 tbsp fresh parsley
Ingredient Substitutions
I don't recommend substituting any of the ingredients in this recipe, however, feel free to use any kind of dairy free milk or gluten free flour you desire!
How to Make the Mac and Cheese :
Cook the Macaroni: In a large pot, cook your gluten free pasta in salted, boiling water.
Make the Cheese Sauce: While the noodles are cooking, make the cheese sauce. Melt the butter in a medium pot over medium-low heat. Add the flour to the melted butter and whisk it for about 3 minutes to make a roux.
3.Drain Pasta and Set Aside: When the noodles are done, drain the water and set aside.
4.Add Milk to the Roux: Slowly pour in the dairy free milk to the roux while whisking continuously. Let it heat up for a few minutes until it thickens.
5.Add Shredded Cheese and Spices: Add the shredded cheese, garlic powder, onion powder, turmeric powder, cayenne pepper, salt, and black pepper. Keep stirring until all the cheese melts it's thick and creamy.
6. Coat the Pasta in the Cheese Sauce: Pour the hot cheese sauce over the cooked noodles and mix it well so the cheese coats every noodle. Garnish with fresh parsley and enjoy!
Frequently Asked Questions
What ingredients can I substitute?
I don't recommend substituting any ingredients in this recipe, however, feel free to use any dairy free milk and gluten free flour you desire.
Storage Instructions
Refrigeration
Cool Completely: Allow the mac and cheese to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
Airtight Container: Transfer the mac and cheese to an airtight container. This helps maintain its texture and flavor and prevents it from absorbing other odors in the fridge.
Labeling: Label the container with the date you made the dish. This helps you keep track of its freshness.
Refrigerate Promptly: Store the container in the refrigerator as soon as possible. Homemade gluten and dairy-free mac and cheese can be stored in the fridge for up to 3-5 days.
Freezing
Cool Completely: As with refrigeration, ensure the mac and cheese is completely cooled before freezing.
Portioning: Consider portioning the mac and cheese into individual servings before freezing. This makes it easier to thaw and reheat only what you need.
Freezer-Safe Containers: Use freezer-safe airtight containers or heavy-duty freezer bags to prevent freezer burn.
Remove Air: If using freezer bags, remove as much air as possible before sealing to preserve the quality.
Labeling: Label with the date of freezing. Homemade gluten and dairy-free mac and cheese can be stored in the freezer for up to 2-3 months.
Reheating
From the Refrigerator:
Oven: Preheat your oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through.
Microwave: Transfer a portion to a microwave-safe dish and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
From the Freezer:
Thaw in Refrigerator: For best results, thaw the mac and cheese in the refrigerator overnight before reheating.
Oven: Preheat your oven to 350°F (175°C). Place the thawed mac and cheese in an oven-safe dish, cover with foil, and heat for 25-30 minutes or until warmed through.
Microwave: Transfer a portion to a microwave-safe dish and heat on medium power for 3-4 minutes, stirring halfway through, until hot.
By following these storage and reheating instructions, you can enjoy your gluten and dairy-free homemade mac and cheese at its best!
Full Recipe:
If you liked this recipe, make sure to check these out:
Did you make this recipe? Be sure to post on Instagram and tag @damngoodthyme to be featured in our story! Make sure to follow damngoodthyme on instagram to stay up to date.
Got Pinterest?
Make sure to save this post, so you can make the recipe over and over again!
_edited.png)
My children are lactose intolerant and have celiacs and this 100% is now a staple in their lunchbox rotations. Thank you so much!
What can I add as a gluten free and paleo complaint “bread crumb”?