This recipe was created in partnership with Jovial foods. All opinions are my own.

This mac and cheese is a vegan, paleo, and AIP-friendly version that tastes just like the real deal! It’s made with grain-free pasta and a dairy-free cheese sauce.

Mac and Cheese in bowl

AIP Mac & Cheese

Mac and cheese is one of those classic comfort foods that you really miss when you transition to a new way of eating. How do you replace the pasta? The cheese? Well, you’re in luck, because this version recreates the classic in a totally allergen-free way!

Not only is this a dairy-free mac and cheese, but it’s made with Jovial’s new grain-free cassava pasta to keep this recipe vegan, paleo, and AIP!

The Ingredients for This Recipe

  • Butternut squash and cauliflower. These veggies are the base of the sauce. You can use fresh or frozen, but make sure it’s defrosted and any excess water is drained if you use frozen.
  • Coconut milk and broth. You can use veggie broth to keep it vegan, or chicken broth. I like to use canned coconut milk for recipes like this.
  • Tapioca starch. You can also use arrowroot starch!
  • Nutritional yeast. This is a key ingredient to make the recipe taste cheesy.
  • Jovial cassava pasta. Yes, this is a real thing!! I’m just as excited as you are, trust me! Jovial has always been my favorite gluten-free pasta brand, and this grain-free pasta is an absolute game-changer. This cassava pasta is totally AIP and is made with only cassava flour and water. They come in different shapes like penne, spaghetti, and more, but I like to use the elbows for this recipe. Jovial also makes amazing gluten-free rice pasta.

Where do you get the cassava pasta?

The pasta is available on their website, and is popping up in more and more stores!

How to make the Mac & Cheese

  1.  Prep the liquid ingredients for the cheese sauce.
  2.  In a medium pot, heat the oil over medium heat. Saute the onion until translucent. Add the butternut squash and cauliflower and saute for 2-3 minutes.
  3.  Pour in the liquid mixture and stir well to combine. Bring to a low simmer. Allow to simmer on low, stirring often for 15 minutes or until the vegetables are softened. Allow the cheese sauce to slightly cool before blending with a high-speed blender until smooth. Set aside.
  4. Cook the pasta as directed and strain.
  5.  Return the pasta to the pot and stir in the cheese sauce until fully coated. Top with parsley and serve.

Can you make this coconut free?

I tried this with almond milk and it wasn’t as thick of a sauce. I highly recommend sticking with the full-fat coconut milk for that creamy sauce!

Can you make this pasta ahead of time?

Yes! You can make it ahead of time and store it in the fridge for a few days.

Can you add protein?

For sure! You can top it with cooked and crumbled bacon as a bacon mac and cheese, or you can add cooked and chopped chicken for a cheesy chicken pasta!

Print
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AIP Mac and Cheese


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This mac and cheese is a vegan, paleo, and AIP-friendly version that tastes just like the real deal! It’s made with grain-free pasta and a dairy-free cheese sauce.


Scale

Ingredients

  • 1 2/3 cups full fat coconut milk
  • 1/3 cup broth
  • 2 tsp apple cider vinegar
  • 23 tbsp nutritional yeast
  • 1/2 tsp turmeric powder
  • 1 tsp sea salt
  • 2 tsp garlic powder
  • 1 tbsp tapioca starch
  • 2 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 2 cups butternut squash, cubed
  • 3/4 cup cauliflower florets
  • 1 box Jovial cassava elbow pasta 
  • 1 tbsp parsley, chopped

Instructions

  1.  To make the cheese sauce, whisk the coconut milk, broth, apple cider vinegar, nutritional yeast (adjust to taste), garlic powder, turmeric, salt, tapioca starch together in a bowl and set aside.
  2.  In a medium pot, heat the oil over medium heat. Saute the onion until translucent.
  3.  Add the butternut squash and cauliflower and saute for 2-3 minutes.
  4.  Pour in the liquid mixture and stir well to combine. Bring to a low simmer. Allow to simmer on low, stirring often for 15 minutes or until the vegetables are softened.
  5. Allow the cheese sauce to slightly cool before blending with a high-speed blender until smooth. Set aside.
  6. Cook the pasta as directed and strain.
  7.  Return the pasta to the pot and stir well in the cheese sauce until fully coated. The sauce will continue to thicken a bit as you stir the pasta. Heat slightly if needed. Top with parsley and serve.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 543
  • Fat: 28.2g
  • Carbohydrates: 62.9g
  • Fiber: 4.9g
  • Protein: 13.2g

Keywords: mac and cheese