But here’s the thing: They made it completely gluten-free, and somehow, it tasted better than mine. Don’t you hate it when somebody does you better than you? Not me. I kind of love it. I learned something new! With a few simple swaps, I knew I’d stumbled upon what truly is thee best vegan, gluten-free mac ‘n’ cheese and I couldn’t help but share. Let’s do this!
Origins of Mac ‘n‘ Cheese
Mac ‘n’ cheese is the ultimate comfort food! But where did it come from? It’s believed that the earliest written recipe for a dish resembling mac ‘n’ cheese comes from a 14th century cookbook. The dish (named de lasanis) was made with squares of pasta layered with cheese. But maybe that’s not what you picture when you hear mac ‘n’ cheese? The dish has been modified in many ways over time! It’s thought that the introduction of mac ‘n’ cheese in the US came after Thomas Jefferson’s enslaved chef, James Hemings, recreated a dish Jefferson had enjoyed in his travels in Paris. It was then served at a state dinner and popularity spread. By 1937, Kraft released their boxed mac ‘n’ cheese and it quickly gained popularity because of its affordability. Our gluten-free, plant-based version has all the comfort but without the wheat and dairy!
Vegan Gluten-Free Mac ‘n‘ Cheese
This recipe is above all, simple. It comes together in about 1 hour (including roasting the garlic), and requires 8 simple ingredients. I’ve been eating mostly gluten-free lately, and in doing so I’ve discovered the pasta brand Bionaturae, which I’m completely smitten with. Their penne tastes exactly like “real” gluten penne and doesn’t get gummy or have any weird taste! It truly does pass as the real deal. The other news to report is arrowroot starch. I’ve been using arrowroot – a natural thickener – in things like my Vegan Lemon Curd to thicken sauces, but when I tried it in pasta sauce, the results were unreal. Are you guys seeing this? When you begin heating the sauce back up on the stovetop, it gets super thick and a little “stringy” like real cheese! It’s a Christmas miracle (in spring, no less). The sauce is a classic roux, with the exception of the arrowroot starch, and olive oil in place of the butter. It gets its flavor from vegan parmesan cheese, nutritional yeast, and fresh and roasted garlic. The result is mac ‘n’ cheese perfection – no lie. I hope you guys LOVE this pasta! It’s: Ultra creamySuper cheesySavoryComfortingSatisfyingSimple& Seriously the best Make this when you want to impress friends with an undetectably vegan and gluten-free pasta! It makes a great weeknight meal or one to save for weekend indulging. Our friends added sautéed kale when adding the pasta, which I loved! Definitely feel free to add in greens of choice for more nutritional benefits. If you give this a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
