Beer Mac n’ Cheese (gf & vegan)

3 from 1 vote

Beer Mac n’ Cheese (gf & vegan)

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Italian

Keyword: healthy mac and cheese

Servings: servings

Calories: 683kcal

Author: Alyssa

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

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!

Nutrition