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On a Journey to Love Myself and (the food in) the World Around Me.

‘Box’ Mac & Cheese [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 17, 2013, one comment

I am going to cut to the chase.  Macaroni and Cheese is one of my favorite meals.  Homemade, crumbly topped mac and cheese is totally awesome – which I have recreated here.  But blue-box-bluedye#40 holds a special place in my heart too.  A place of simplistic nostalgia.  But, not exactly in my stomach.  I remember the fond rock-like feeling it would leave.  Oh, and not pooping for days afterwards (TMI?!).


Imagine my excitement when I stumble upon Chef Chole’s Vegan Mac’N’Cheese recipe a few months ago.  This recipe, without all of the fanfare and pretentious-ness of baked macaroni and cheese, gives me the same simple happy feelings of it’s ‘Box’ Counter part…but without the …erm..stomach issues.   

'Box' Mac N Cheese [Vegan/Gluten Free]

This recipe is very similar to Chef Chole’s.  I made some substitutions, though…here’s a highlight:

  • Gluten Free Noodles
  • Peas for brocoli (I like the more uniform texture of peas)
  • Gluten Free Flour
  • Ketchup for tomato paste (because really what do you do with the rest of the can after you use 2 tablespoons?)
  • Mustard for lemon juice (mainly because I didn’t have lemon juice.  And then I liked it better)
  • Maple Syrup for agave (I just don’t like agave)
  • Added Sriracha (let’s face it – we eat it on everything)

Feel free to ‘Un Do’ any of these subs, or just follow the link to Chef Chole’s original recipe!

‘Box’ Mac & Cheese [Vegan/Gluten Free]

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Inspired by ‘Chef Chole’


  • 1 pound gluten free pasta (follow the link to our favorite brand)
  • 1 cup frozen peas
  • 3 cups soy, almond, or rice milk (I use rice milk)
  • 1/2 Cup nutritional yeast (not to be confused with brewer’s yeast)
  • 2 tablespoons ketchup
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon prepared mustard
  • 1 tablespoon maple syrup
  • Sriracha, for topping (optional)
  1. Fill a large pot with water.  Add the frozen peas.  Once the water is boiling, add the noodles and cook until done.  Drain water from peas/noodles.  Return noodles to pot. Meanwhile –
  2. Make the sauce:
    1. Mix the milk, nutritional yeast, ketchup, salt, garlic powder, onion powder, black pepper, prepared mustard and maple syrup in a bowl (or in a large measuring cup used to measure the milk!)
    2. In a sauce pot: add butter, melting on medium heat.  When melted, and gluten free flour blend, stirring until combined and light brown
    3. Add the rest of the sauce ingredients to the butter/flour, and stir until combined
    4. Over medium heat, let the sauce come to a slow boil, and then stir again – repeat this step until the sauce thickens
    5. Combine the (drained) noodles, peas and sauce
    6. Serve warm, with optional topped sriracha.
    7. Store leftovers in an airtight container

'Box' Mac n Cheese [Vegan/Gluten Free]

What food holds a special place in your heart?


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One thought on “‘Box’ Mac & Cheese [Vegan/Gluten Free]

  1. Pingback: Garlic Bread-Machine Bread Recipe [Vegan/Gluten Free] | Make them whole foods. Make them delicious. And make sure you feel great eating them.

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