When my friend Betsy told me she had a recipe that the men in her family loved, I asked her to teach me to make it. I love the garlic taste. You can use any type of gluten-free pasta or regular pasta if white flour is not a concern.


  • 12 ounces pasta, cooked, drained, and placed in a large mixing bowl
  • 2 Tbsp coconut or avocado oil
  • ¼ cup (rounded a bit) arrowroot powder (may use white flour if gluten it not an issue)
  • ¼ tsp sea salt
  • ¼ tsp ground pepper
  • ½ tsp ground turmeric
  • 1 tsp chicken-like seasoning
  • 1/3 cup nutritional yeast
  • 2 Tbsp minced garlic (at least 4 -6 cloves)
  • 1 head of garlic roasted *
  • 2 cups unsweetened almond milk (or more as needed to achieve desired consistency)
  • ½ cup any type non-dairy parmesan cheese


Place oil in a large frying pan over medium heat. Add minced garlic and cook until light brown, stirring frequently. Add arrowroot powder and cook for one minute, whisking as it cooks.

Whisk in almond milk and cook for 2-3 minutes, stirring frequently.

Pour milk mixture into a blender. Push roasted garlic cloves up from the base and add to blender. Add remaining seasonings and nutritional yeast and blend until smooth and creamy.

00 the Chef

Pour over pasta and stir until coated. Add more almond milk 2 Tbsp at a time to desired consistency.

Pour mixture into casserole dish sprayed with coconut oil. You may sprinkle grated cheese on top with or without a sprinkling of sourdough bread crumbs.

Place casserole in oven preheated to 350o F for 15-20 minutes until heated through.


Remove from oven, place casserole on table, and spoon macaroni onto plates.

Keeps in the refrigerator for 2-3 days if there any leftovers (there’s never been enough to trying freezing them). Reheat in the microwave for 1-2 minutes or in a pan on the stove with 1-2 Tbsp of almond milk.


If you love onions, slice an onion and sauté in a small amount of vegetable broth until clear. Add to blender with the milk mixture and blend until smooth.

If you want to add some color, cook 1 cup frozen petite peas in ¼ cup vegetable broth until soft. Fold into macaroni mix right before pouring it into the casserole.

*Roast garlic: cut off the tops of a head of garlic and spray with coconut oil. Wrap loosely in foil and place in oven preheated to 400o F for 50 minutes or until bulb is golden brown. Remove from oven and let cool until you can handle the bulb, opening foil slightly. If you time it correctly, leave the oven on and you can have the casserole ready to place in the oven in about 10 minutes.