This is a simple, delicious baked mac n’ cheese using my super easy cheese sauce, but adding a savory sage breadcrumb topping that adds crunch and flavor and really elevates this comfort food. Now if you aren’t worried about the dish being gluten free, you can use any pasta you like and any bread you like. But, I think this dish works really well with the gluten free options I’ll include in the recipe.

I like to serve this with roasted broccoli (or brocollini as is shown in the photo) and sweet-smoky tempeh slices.


baked mac n’ cheese (v+gf)
Serves: 4
  • 1½ to 2 cups of easy cheese sauce
  • 12 ounces (dry) of your favorite GF pasta (I like brown rice shells), cooked and drained per package instructions
  • 2 T Earth Balance
bread crumb topping
  • 3 pieces of your favorite GF bread, toasted and crumbled (I like Rudi’s Multigrain)
  • 2 T Earth Balance
  • 1 t dried rubbed sage
  • ¼ t salt
  • ¼ t pepper
  1. Preheat your oven to 350.
  2. Lightly grease a 1½ quarter casserole.
  3. Cook your pasta per package instructions, drain and set aside.
  4. While pasta is cooking make the sauce.
  5. In a large bowl, gently combine cooked pasta (you should have 5 cups cooked), cheese sauce, and Earth Balance.
  6. Pour into casserole.
  7. In a food processor pulse all bread crumb ingredients 10 to 12 times until combined.
  8. Top casserole with bread crumbs.
  9. Bake uncovered for 20 minutes or until bread crumbs are super crispy.