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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.
- 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
- Cook the pasta according to package instructions.
- In a small sauce pan over medium heat, whisk together the oil, mustard, flour, cayenne, turmeric and 1 teaspoon of salt.
- 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.
- 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.
- Prepare the topping by combining the quinoa, remaining nutritional yeast and salt. Stir with a fork and spoon onto the top of each ramekin.
- Bake at 375 degrees F for 30 minutes, until the top is slightly browned.
- Let cook for 5 minutes and serve.
- Enjoy!
This post is shared on: Slightly Indulgent Tuesday
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!
I really love CHEESE!! i can consume a lot of this because its Gluten-free.
Maureen Chandler recently posted..Why You Must Endorse Thinspiration
Me too!!! That’s why this recipe is so glorious
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!
Thanks, Katie!! I think this recipe might just be the perfect thing for you’re mac n’ cheese loving friend
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 Pudding
You’re so very welcome! This recipe should open and whole new beer and vegan cheese world for you
Please let me know if you try it! xx
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!
Thanks Holly! I only drink gluten-free beer and link to the one I used In my recipe. Hopefully those who choose to go the gluten route, are aware that Guinness isn’t vegan
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!
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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!
Thanks, Marian! That’s exactly what inspired the recipe for me. Who knew you could have a tasty, cheesy treat that’s vegan!
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WHERE IS THE CHEESE?
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