Healthier Macaroni & Cheese (GF)

Written By Genelle C

Reimagining the Classics: Why I Create Healthier Comfort Foods

I’ve always been on a mission to reimagine classic American staples — the nostalgic, comforting dishes we all grew up with — into something healthier, without sacrificing flavor or soul. My husband loves all the nostalgic comfort foods you’d find on a childhood dinner table. But as much as we both enjoy them, I also know how important it is to nourish our bodies with ingredients that truly support long-term health.

So, I started getting creative in the kitchen.

Instead of giving up these dishes entirely, I experiment — swapping out overly processed ingredients for whole foods, using dairy-free alternatives that actually melt and taste great, and incorporating more fiber, protein, and real flavor. I’ve learned that you don’t have to choose between comfort and wellness. You can have both.

Healthier Macaroni & Cheese

Servings: 4

Ingredients:

  • 8 oz brown rice elbow noodles

  • Salt and a dash of oil (for boiling water)

  • 1 tbsp avocado oil or olive oil (for sautéing)

  • 1/2 medium yellow onion, chopped

  • 1/2 cup diced sweet pepper (red, orange, or yellow)

  • 1/2 to 3/4 lb grassfed ground beef

  • Garlic salt, to taste

  • Black pepper, to taste

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

  • A pinch of chili flakes (optional)

  • 1/2 to 3/4 cup reserved pasta water

  • 2 tbsp ghee (or butter)

  • 1/2 cup dairy-free unsweetened cream or milk (or more if needed)

  • 1-2 packets Daiya dairy-free cheese sauce (from mac & cheese box)*

  • Cooked pasta (you can use the pasta from the Daiya box or use your own brown rice elbows)

  • Daiya Mexican-style shreds (for topping) or other cheese of choice

  • Optional: dairy-free parmesan (for serving)

Instructions:

  1. Boil the Pasta:
    Cook brown rice elbows in salted, oiled water according to package instructions. Reserve 1/2 to 3/4 cup pasta water before draining.

  2. Preheat Oven:
    Preheat to 450°F.

  3. Cook the Beef Mixture:
    In a large skillet, heat oil and sauté onion and sweet pepper until softened. Add ground beef and season with garlic salt and black pepper. Cook until browned, chopping and mixing the meat as it cooks.

  4. Build the Sauce:
    Add onion powder, garlic powder, paprika, chili flakes (if using), and more black pepper to the pan. Pour in reserved pasta water and stir. Add ghee, stirring to melt. Then add dairy-free milk and the Daiya cheese sauce. Stir and simmer 10–15 minutes until thickened and flavorful.

  5. Combine and Bake:
    Taste and adjust seasoning. Stir in cooked pasta. Transfer mixture to an 8x8 glass baking dish. Top with Daiya shreds. Bake uncovered for 15 minutes or until cheese is melted and golden.

  6. Serve:
    Serve with a sprinkle of dairy-free parmesan if desired.

Liquid Cheese Packet Alternative (DF):
Since Daiya’s cheese sauce packets are hard to replace directly, here’s a homemade version that gets close:

  • 1/2 cup unsweetened dairy-free milk

  • 1–2 tbsp nutritional yeast

  • 1 tbsp tapioca starch or arrowroot (for stretch)

  • 1–2 tbsp dairy-free cream cheese (like Kite Hill or Miyoko’s)

  • 1/2 tsp turmeric or annatto for color (optional)

  • Salt and garlic powder to taste

Whisk over medium heat until smooth and thick. This works as a backup if you’re out of the Daiya packet.

Genelle C
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