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Grain-Free Baked Macaroni and Cheese

  • Author: Alaena Haber
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 min



8-ounce box Jovial cassava elbow macaroni*

1 cup almond milk, unsweetened and unflavored

1 cup filtered water

1/4 cup grated white onion

1 teaspoon sea salt

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon ground pepper

1 cup freshly shredded extra-sharp cheddar

2/3 cup freshly shredded mozzarella

1/2 cup shredded parmesan

4 tablespoons butter, divided

1/2 cup pumpkin puree*

3/4 cup Simple Mills Almond Flour Crackers


  1. Preheat oven to 375 degrees. Combine macaroni, almond milk, water, grated onion, sea salt, garlic, onion powder and pepper in a 2-quart glass baking dish (or 8×12” but 9×13” will be too large unless you 1.5x this recipe).
  2. Cover tightly with foil (important) and bake for 30 minutes. 
  3. Carefully remove foil from baking dish and stir in cheeses, 3 tablespoons butter, and pumpkin puree until well combined and the cheese is melted. 
  4. In a food processor, pulse the crackers and remaining 1 tablespoon butter until finely crushed (not a fine powder – similar to panko bread crumbs). Sprinkle evenly over macaroni and cheese. 
  5. Increase oven temperature to 400 degrees and bake macaroni uncovered for 8 to 10 minutes. 
  6. Remove from oven and slice and serve while still warm. 

To reheat: Warm, covered, in a 300 degree oven until the cheese bubbles. 


*  I recommend using this brand’s cassava flour of for gluten-free you can use their rice flour pastas. I don’t recommend lentil or chickpea pasta for this recipe. If you want to add more pumpkin puree for extra nutrients, increase it up to 1 cup puree.