Macaroni and Cheese Gluten Free by In Johnna’s Kitchen

penne pasta, water, vegan butter substitute, sea salt, dairy-free milk, cheese


– 8 ounces Banza Penne Pasta (a full box)
– 2 1/4 cups water
– 2 tablespoons Earth Balance vegan butter (butter or coconut oil)
– 1/4 teaspoon sea salt
– 1/2 cup dairy-free milk (or regular milk if that works for you)
– 2 cups shredded cheese or 2 cups Daiya shreds for dairy-free (the macaroni and cheese in the photos was made with a combination of Colby Jack, Sharp Cheddar and Baby Swiss cheeses)
– -OR- use 1 to 1 1/2 cups of the dairy-free cheese sauce





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