Gluten Free Macaroni and Cheese

By: Dorine Lam, RDN, MS, MPH

It is a healthy dish when green leafy vegetables are added to the regular macaroni and cheese.


  • 3 cups gluten-free macaroni
  • ½ head Napa Cabbage – coarsely chopped
  • 1 cup organic Bok Choy or other greens – coarsely chopped
  • 3 tbsp coconut oil or butter
  • salt and pepper to taste
  • ½ tsp garlic powder
  • 4oz. New Zealand Grass Fed Sharp Cheddar Cheese – cut into thin slices or small cubes.
  • 1 oz. Organic String Cheese – cut into small cubes.
  • 1 cup almond milk – see preparation below


  1. Prepare macaroni per instruction on package.
  2. Heat a large frying pan or wok, add the coconut oil and the vegetables. Stir fry the vegetables.
  3. Add salt, pepper and garlic powder. Stir.
  4. Add ½ -1 cup water., cover and cook for 5 – 10 mins. Add more water as needed.
  5. Add almond milk, macaroni and cheese. Stir until well mixed.
  6. Add water if you want to be more runny. The dish will thicken as it sit.

To make almond milk:
Put in a VitaMix blender – 1 cup soaked organic raw almonds, 2 cups hot water – blend until smooth. Refrigerate.

Macaroni and Cheese