Mac & Cheeze

Ahhh, the glorious Macaroni & Cheese! Believe it or not, it can taste even better without the guilt of filling your body with low nutrition or low quality processed ingredients. This version removes the gluten, sneaks nutritious veggies into the sauce, and doesn't compromise an ounce of flavor. With the added delicious bonus of the irresistible sprinkle topping and optional sweet peas, you might even choose this one over any other. This recipe can also be a yummy lunchbox option, made nut-free if desired.

Serves: 4-6

Why It's Good For You:

Sesame seeds are a superior source of the macronutrient calcium, which is vital for so many body functions. Sunflower seeds are most highly correlated with boosting cardiovascular health because they can reduce ""bad"" LDL cholesterol, in addition to many other positive effects like cancer prevention and improved detoxification.


(use organic ingredients where possible)

  • 250 g pkg gluten-free macaroni or other pasta
  • 1 cup frozen peas


  • 1/2 cup cashews, sesame seeds, sunflower seeds or a combination, pre-soaked 15 minutes in boiling water or up to 12 hours in cold, filtered water
  • 1 cup potato
  • 1 cup carrot
  • 1 garlic clove
  • 1/3 cup nutritional yeast
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp Celtic or Himalayan salt
  • 1/4 tsp onion powder
  • Pinch cayenne or chili powder
  • 3 tbsp neutral cold-pressed oil such as sunflower, sesame (not toasted), macadamia, light olive oil or avocado oil


  • 1/4 cup macadamias, cashews, or sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt


  1. Soak the nuts/seeds in filtered water. Drain.
  2. Fill a large saucepan of water and bring to a boil for the pasta. Add the pasta once boiling and turn the heat down to medium with the lid ajar or off.
  3. Cook the pasta until it is done to your liking by tasting a piece every minute or so after 8 minutes.
  4. Before draining, toss the frozen peas through the pasta and hot water to thaw them. Then drain the water.
  5. Peel and roughly chop the potato, carrot and garlic clove. Put them in a small saucepan with 1 cup of water and boil with the lid on for 15 minutes or until soft. Drain the water.
  6. Put all ingredients for the sauce into a blender and blend on high until smooth.
  7. Add hot water as needed for your desired consistency.
  8. Re-warm gently if needed, stirring very regularly to prevent scorching.
  9. To make the ""Parmesan"" sprinkle, blitz all ingredients in a food processor, coffee grinder, or blender until crumbly. Leave extras in the fridge for easy access later.
  10. Pour the sauce over the pasta and peas, stir through.
  11. Sprinkle with the parmesan and enjoy! :)


  • A trick to cooking gluten-free pasta successfully is to use plenty of water. This allows the excess starch to come out.
  • Remember, too, that not all GF pasta is created equal. Some are delicious and some are, unfortunately, horrible. If you get a bad one, try a different brand until you find your favorite. There are many great ones.
  • Kids have loved stranger things than cold mac & cheese. If this is something they would like in their lunchboxes, it is most likely a much healthier option than any conventional alternative.
  • If you don't like peas, add blanched broccoli (cooked in last 4 minutes with pasta), spinach, green beans etc. instead.
  • Make a double or triple batch of the cheeze sauce for nearly a hundred other meal uses. Freeze as needed.
Featuring: Ashley Jubinville
Audio Languages: English
Subtitles: English