Beer Mac n’ Cheese (gf & vegan)

Beer Mac n' Cheese | Gluten-Free & Vegan | Queen of Quinoa

So, what do you get when you combine gluten-free beer, gluten-free pasta and a vegan cheese sauce? Only the best dinner ever. Yes, that’s right. I’ve created a gluten-free and vegan beer mac n’ cheese.

When it comes to this mac n’ cheese, there’s really only one added ingredient to make it no longer kid-friendly. And that my friends, is the beer. Gluten-free beer in this case. Other than that, kiddos would gobble this dinner up in no time.

Beer is a fabulous ingredient to cook with. It brings a slightly sweet, but rich and out-of-this-world flavor. Dark beers, like stout or Guinness, can make desserts radiate with decadence, but amber ales, like the one I used in this recipe, are there to boost the flavor. And I mean really, cheese and beer? A match made in heaven.

But what makes this mac n’ cheese so irresistible, is the “cheese” sauce. A simple, yet decadent, vegan cream sauce, helps give this mac n’ cheese it’s smooth, rich finish. I swear, I’ve almost never had baked a mac n’ cheese that tasted this good.

Beer Mac n' Cheese | Gluten-Free & Vegan | Queen of Quinoa

Beer Mac n’ Cheese (gf & vegan)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

  • 2½ cups gluten-free pasta (I used fusilli)
  • 1 cup almond milk (or milk of choice)
  • ¾ cup brown ale (I used this one)
  • 2 tablespoon olive oil
  • ¼ cup toasted quinoa flour
  • 1 tablespoon dijon mustard
  • 1½ teaspoon sea salt
  • ¼ teaspoon cayenne
  • 1 teaspoon turmeric
  • ¾ cup cooked quinoa
  • ½ cup + 1 tablespoon nutritional yeast

Instructions

  1. Cook the pasta according to package instructions.
  2. In a small sauce pan over medium heat, whisk together the oil, mustard, flour, cayenne, turmeric and 1 teaspoon of salt.
  3. Combine the beer and milk into pitcher or bowl with a spout, and slowly add it to the oil and flour mixture. Whisk constantly until the mixture has thickened, about 5 minutes.
  4. Transfer the cooked pasta to a mixing bowl and pour the sauce over the noodles. Stir in ½ cup of nutritional yeast and transfer to single serve ramekins.
  5. Prepare the topping by combining the quinoa, remaining nutritional yeast and salt. Stir with a fork and spoon onto the top of each ramekin.
  6. Bake at 375 degrees F for 30 minutes, until the top is slightly browned.
  7. Let cook for 5 minutes and serve.
  8. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.queenofquinoa.me/2012/10/beer-mac-n-cheese-gf-vegan/

This post is shared on: Slightly Indulgent Tuesday

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Entrees, Gluten-free, Lunch, Pasta, Quinoa, Recipe Index, Vegetarian and tagged , . Bookmark the permalink.

27 Responses to Beer Mac n’ Cheese (gf & vegan)

  1. gb says:

    yummm, awesome job adapting a classic for the gf crowd! plus you can make it ahead of time and pop it in the oven when hungry!

  2. I really love CHEESE!! i can consume a lot of this because its Gluten-free.
    Maureen Chandler recently posted..Why You Must Endorse ThinspirationMy Profile

  3. Genius! I love that you’ve used cooked quinoa sprinkled over the top in place of the usual bread crumbs. I’m totally going to try this out, I’ve been brainstorming recipes for a friend who is sensitive to both dairy and gluten but LOVES mac n cheese. Thanks for the recipe!

  4. This looks and SOUNDS incredible! Beer and cheese always is a good combination, I just haven’t had it since going vegan. Thank you for providing the way! :)
    Jackie @ Vegan Yack Attack! recently posted..Pumpkin Pie Chia PuddingMy Profile

  5. Holly says:

    Just a heads up, Guinness isn’t vegan, so you may not want to mention it in a vegan post. It contains a fish product called isinglass. Great looking recipe though!

  6. Oh my goodness – This looks delicious! I’m adding this to my recipe list for next week. I just found your site and I love it!

  7. Pingback: Pumpkin & Beer Mac N’ Cheeze

  8. Marian says:

    This is FABULOUS! I’ve been craving Mac & Cheese ever since I found out I was allergic to dairy and wheat. I really enjoyed this and will keep it in my recipe file! Thank you!

  9. Pingback: 6 Secretly Healthy Casseroles | RecipeLionBlog

  10. dj hixson says:

    WHERE IS THE CHEESE?

  11. Pingback: 6 Secretly Healthy Casseroles

  12. JIM MANN MMCM(SW) USN ret. says:

    I must have missed something, where is the cheese?????

  13. Bob says:

    Hehe yeah, as two others have asked … where is the cheese aspect in this recipe? Also, what brown ale did you use? I ask because … most beers are not gluten-free, so unless there’s a specific gluten-free beer you’d recommend, then that ingredient kind of kills the gluten-free nature of this dish, right? ;)

    Sounds delicious though, but I will have to scour the net for some gluten-free beer brands; if there are any. Haven’t thought to look for GF beers before hehe, so that’s a bit of an interesting point for me now.

    Thanks for sharing this recipe; and ALL of your awesome recipes :). I’m a two-time cancer survivor now dealing with type 2 diabetes, hypothyroidism, chronic lung disease, & heart failure due to past chemo/radiation treatments, so I’m trying to better my options by attempting to eat gluten-free. It’s been tough as hell, but I aim to keep at it. Your site is going to be instrumental for adding a great variety of recipes, information, & tips. So thank you very much in that regard as well QoQ!

  14. Jacqui says:

    What beer did you use in this recipe? The links aren’t working on my computer.

  15. ALWAYS on the hunt for great vegan mac and cheese! This looks delicious. Were you able to find New Planet GF beer easily in Manhattan?

    • I haven’t actually found it in NYC, but every time I’ve purchased it, it’s been at Whole Foods. I’m assuming that they would have it in almost all of them! You could also use Redbridge or Bard’s :)

  16. tammy says:

    This is my 1st experience with nutritional yeast. I made this tonight, and was really excited with the creamy look of it, but a bit disappointed with the taste. It tasted like a put peanut butter in it….did I do something wrong?

    • Hmmm…honestly, I’m not too sure. Perhaps it’s just that you’re not used to the flavor of nutritional yeast? It doesn’t taste exactly like cheese, and perhaps your tastebuds are noticing more of a peanut butter flavor. I don’t believe it’s anything you could have done wrong though! I would say just keep experimenting with it (you should try it on pasta and popcorn!) and see if you get more used to the flavor.

  17. Nancy says:

    I was just wondering if this would be good with vegetable broth instead of beer? I tried the recipe tonight with a different beer as the one you suggested isn’t sold where I live in Canada. I really like it but would like it better if the beer taste wasn’t so present. Maybe the beer I used was too strong, not sure. So I was wondering if it could be replaced with something else. Thank you

    I love your site!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


CommentLuv badge