• 2 cups gluten free elbow pasta
    • 3 Tablespoons dairy free butter substitute (I use Earth Balance)
    • 2 Tablespoons gluten free flour (any gluten free flour blend will work, even gluten free Pancake mix)
    • ½ teaspoon Hain Sea salt
    • Dash of Simply Organic black pepper
    • 2 cups Almond milk
    • ¼ cup finely chopped onion, organic  (optional)
    • 8 ounces gluten free Lisanatti Almond Cheddar Style Cheese
    • A handful of crunched up gluten free crackers (optional)
    • 1/2 teaspoon dry ground mustard, organic



  1. Preheat the oven to 350 degrees F and grease a 1-½ quart casserole dish.
  2. Cook the pasta in salted water according to package directions until almost done.
  3. In a saucepan, melt the dairy free butter.  On medium heat, blend in flour.
  4. Stirring constantly, slowly add Almond milk, and stir well until it becomes a smoother texture.  Add the onion, dry ground mustard, salt, pepper, and the cheddar cheese.
  5. Cook, and stir until the cheese is almost melted.  It does not have to be completely melted, as this will occur during baking.
  6. Mix with the cooked pasta, and turn into the casserole dish. Top with crunched up crackers.
  7. Bake at 350 degrees F for 35 to 40 minutes.


To your good health!





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