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.

Course Main Course

Cuisine American, Italian

Keyword healthy mac and cheese

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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