Summer barbecue. Cold rainy-day lunch. Winter comfort food dinner. Is there ever a bad time for mac & cheese? Our friend who made this recipe, Lindsay Pleskot, and us at Barilla, say no. And when you use high-quality Barilla gluten-free elbows, made using corn and rice, and vegan ingredients like nutritional yeast and plant-based milk, you can feel even better about enjoying this decadent dish more regularly.
Ingredients 4 Number of Servings
1 box Barilla Gluten Free Elbows (or the Barilla pasta cut of your choice)
3 Tbsp vegan butter
3 Tbsp gluten free all-purpose flour
2 cups plant-based milk of choice (can substitute with oat milk)
½ cup nutritional yeast
1 tsp apple cider vinegar
¼ tsp salt
- Cook Barilla Gluten Free Elbows according to package directions then drain and set aside.
Make a roux: Melt butter in a medium pot. Add flour and whisk to incorporate. Continue to whisk frequently so it doesn’t burn, and allow flour to brown, approx. 5 minutes.
- Add milk, bring to a boil (approx. 3 mins) then reduce to a high simmer, whisking frequently until the sauce thickens, approx. 5 mins more)
- Add nutritional yeast, apple cider vinegar and salt, stir to combine
Pour cheese mixture over pasta and stir to coat.
**Optional additional ingredients: Add peas or a couple handfuls of spinach to add a boost of veggies, stir to distribute and if using spinach, allow spinach to wilt