Casein/Dairy FreeFebruary-March 2015

Jessica’s Mac and Cheese


Photography by Oksana Charla

Photography by Oksana Charla

Jessica Glick
Online Hangout:
Her Motto: Gluten-free, dairy-free, soy-free food can taste delicious!

Jessica Glick has lived without gluten, dairy and soy since 2007 when her twin boys were diagnosed with autism. Learning that eliminating gluten, casein and soy from their diet might improve their symptoms, she immediately changed their diet, not just for the twins but her entire family. "This was harsh on the boys, who were extremely picky eaters. They refused to eat for five days," she says. Finally, hunger prevailed, they tried her chicken soup—and the rest is history.

Glick, who has no known allergies, says she feels better on the diet. Her husband, who is allergic to dairy, truly benefits. As for the twins, their behavior and overall health are much improved. "They now happily eat all the dishes I create, especially this favorite macaroni and cheese," she says.

“Mac and cheese is one of the foods everyone misses most when they go without gluten and dairy, my children included. I was determined to come up with a recipe that they would love,” says Jessica Glick. And she did. This simple and delicious dish has all the creaminess, cheesy flavor and mouth-feel you expect. “Shortly after posting this recipe on my blog, it became a hit. Two leading dairy-free companies featured it on their sites. Even friends who eat gluten and dairy ask me to prepare this when they come over!”

6 quarts water
2 tablespoons kosher salt
1 pound gluten-free pasta shells
2 slices vegan bread or gluten-free bread, toasted


4 tablespoons dairy-free, soy-free buttery spread, more for greasing pan
2 cups unflavored coconut milk beverage (in a carton)
½ cup coconut creamer (see Shopping List, on right)
2 teaspoons salt
1 teaspoon garlic powder
¼ teaspoon ground cayenne pepper
3 tablespoons cornstarch
1 tablespoon millet flour
2 tablespoons water, room temperature
2 heaping cups dairy-free shredded cheddar cheese
1 heaping cup dairy-free shredded mozzarella cheese

1. Preheat oven to 375°F. Grease a 9x12-inch casserole dish.

2. Fill a large stockpot with water and heat to boil. Add 2 tablespoons salt to boiling water. Add pasta shells and stir frequently to prevent clumping. Cook 5 to 7 minutes until softened. Turn off heat and let pasta sit in water 2 to 3 minutes. Drain and set aside.

3. In a mini food processor, pulse toasted bread into breadcrumbs. Set aside.

4. To make the sauce, melt buttery spread in a medium heavy-bottom saucepan over medium heat. Immediately add coconut milk beverage, coconut creamer, salt, garlic powder and cayenne pepper. Stir mixture frequently until it just begins to boil; watch carefully so that it doesn’t come to a full boil.

5. In a small bowl, whisk together cornstarch, millet flour and water.

6. Pour cornstarch mixture into the sauce and increase heat to medium-high. Whisk or stir vigorously for 1 minute. Reduce heat to medium-low and continue to stir frequently for 3 to 5 minutes as sauce thickens to a pudding-like consistency. Once thickened, add dairy-free cheddar and mozzarella cheese, stirring to blend until sauce is thick and creamy.

7. Add drained pasta to the sauce, mixing gently until pasta is evenly coated.

8. Spoon pasta into prepared casserole dish. Sprinkle breadcrumbs evenly over the top.

9. Place in preheated oven and bake 10 to 12 minutes until golden brown on top and bubbling along the edges. Remove from oven and let sit 10 minutes before serving.

Each serving contains 704 calories, 38g total fat, 13g saturated fat, 0g trans fat, 2mg cholesterol, 1480mg sodium, 82g carbohydrate, 7g fiber, 3g sugars, 15g protein, 50 Est GL.


Comments (8)

This "looks" wonderful....BUT....the SODIUM and CARBS are lethal!!!!!!!!!!!! Wow!

Posted by: Yummy!!! | September 21, 2015 1:43 PM    Report this comment

I'm just beginning to go gluten free and can't imagine nothavingsuch a favorite. I look forward to trying this very soon! Thank you

Posted by: Pattiwagon51 | September 20, 2015 12:08 PM    Report this comment

Hi Cookies Mom - Coconut Creamer is via So Delicious and is available in most grocery stores or specialty diet stores like a Whole Foods.

Posted by: Moderator | September 16, 2015 12:14 PM    Report this comment

Hi PML - please visit the STORY TOOLS box above and select the PRINTER FRIENDLY version! It should help.

Posted by: Moderator | September 16, 2015 12:13 PM    Report this comment

Hi KMORGAN - We updated to include the shopping list that appears in this article in the print magazine. Thank you!

Posted by: Moderator | September 16, 2015 12:12 PM    Report this comment

What is the coconut creamer product you refer to? I can't locate anything after searching the companies listed in your Shopping List section. Can I substitute coconut cream (the stuff at the top of a can of coconut milk)?

Can't wait to try this!!!

Posted by: CookiesMom | September 16, 2015 11:53 AM    Report this comment

I subscribe to your magazine and look forward to its arrival. I often print off your recipes and have noticed that there is a new format. But - this new format requires more paper and more ink and I prefer to have the whole recipe on ONE page. It is easier to glance at and it takes up less space in my recipe book. Any chance you could go back to the old format? Change for the sake of change is not always good.


Posted by: pml | September 16, 2015 9:53 AM    Report this comment

The recipe refers to a 'Shopping List, on right' but there is no shopping list.

Posted by: kmorgan | September 15, 2015 1:18 PM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In