gluten free Mac n' cheese

bacon-infused mac n’ cheese

gluten free Mac n' cheese

Our BACON-INFUSED MAC N’ CHEESE can be found on page 42 of our book. It’s from our WHAT TIME IS DINNER? chapter and we’re so excited to be able to share it here on our blog. Please enjoy this dairy free, umami packed paleo version of an epic classic dish!

Beyond our BACON-INFUSED MAC N’ CHEESE, we have 13 other new dinner ideas in our book! A few of our favorites are: HAWAIIAN HAYSTACKS, IP MINI SIRLOIN BURGER SOUP & PATSY’S SLOPPY JOES. This chapter is packed with 14 dinner ideas sure to become your go-to favorites. How about a dreamy POT ROAST, slow cooked the old fashioned way in the slow cooker? We also have 2 PIZZA recipes, one you can grill and one made via the oven. Not to mention a new CHICKEN N’ DUMPLINGS recipe that will have your taste buds craving it again and again!

There are 5 other chapters in our new book. All packed with some of our favorite family comfort foods with deliciousness beyond what your taste buds can even imagine!

“As a child of the ’90s, Makenna consumed many boxes of store-bought mac n’ cheese. It’s a pantry staple for many people because it’s such a quick and easy meal. Homemade mac n’ cheese might sound daunting, but we’ve worked hard to make this dairy and gluten-free meal cheesy in taste and simple to make. Not to mention that the addition of bacon just really takes this to flavor town. Mac n’ Cheese is back in our dinner rotations, and we could not be more excited about it!”

excerpt from our book “Back Porch Paleo – Homestyle Comfort Food, from our table to yours”

bacon-infused mac n’ cheese

Recipe by MichelleCourse: dinner, lunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



diary free, umami packed with bacon & oh so dreamy


  • 1 cup (150 g) raw, unsalted cashews

  • 1 cup (250 ml) water

  • Two garlic cloves, peeled & roughly chopped

  • 2 tbsp (21 g) nutritional yeast

  • 1½ tbsp (23 ml) fresh lemon juice

  • 1½ tsp (23 ml) fish sauce

  • 1 tbsp (15 ml) reserved bacon fat

  • 1 tsp salt

  • 4 oz (113 g) cassava flour macaroni

  • 1 tbsp (3 g) chives, finely chopped (optional)

  • 3-4 pieces of cooked bacon, roughly chopped

  • Pepper to taste


  • In a high powered blender, combine the cashews, water, garlic, nutritional yeast, lemon juice, fish sauce, bacon fat and salt. Blend until all cashews are pureed and the mixture is smooth and well combined. Pour the mixture into a small saucepan and, then set aside.
  • Follow the manufacturer’s instructions for preparing macaroni noodles. When pasta is near finished cooking, begin warming the “cheese” sauce over low heat, stirring occasionally.
  • Drain the macaroni, return to the pan. Pour the warmed sauce over the top. Add bacon and chives (if using), black pepper to taste and stir to combine with the sauce and macaroni. Serve the mac n’ cheese garnished with additional bacon and chives(if using) on top.


  1. This looks so delicious. Do you have a favourite cassava flour macaroni? I’ve tried jovial and I didn’t love it. I did find a corn pasta that’s really good but it doesn’t hold up to the moisture for very long and it tends to break up.

    • Hi there Janice – gosh, we’ve really only used the Jovial cassava flour brand, sorry about that. There are a couple different brands we’ve noticed popping up on Amazon, so maybe another one will work better for you. Hope that helps! ~Michelle

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