Total Time: About 1 hour | Serves: 4

Nothing is quite as satisfying and comforting as a bowl of homemade macaroni and cheese topped with crunchy bread crumbs. This simple, yet rich and delicious, recipe is gluten-free and vegan, so everyone can dig in and enjoy a serving of this classic comfort food.

This recipe is brought to you by recipe developer and passionate real foodie Jasmine Comer of Lively Meals.


Bread Crumbs

1/2 loaf Bread SRSLY Classic Gluten-Free Sourdough

2 tbsp vegan butter, melted 

Salt and pepper to taste

Mac and Cheese

2 cups cubed and peeled butternut squash 

2 1/2 cups dried gluten-free pasta 

3/4 cup cashew milk

1/4 cup vegan butter, melted  

4 tbsp nutritional yeast 

1/2 tsp paprika 

1/2 tsp garlic powder 

1/4 tsp dried mustard 

1/4 tsp white pepper 

1 tsp salt 

Optional: vegan Parmesan and/or fresh parsley for garnish


Preheat oven to 300 degrees F. Cube sourdough slices, and coat with olive oil, and salt and pepper. Bake for 30 minutes, or until golden. Pulse bread pieces in a food processor until you have a fine bread crumb consistency.  

Cut butternut squash into cubes and boil for 15-20 minutes or until squash can be easily pierced with a fork. 

After the squash is done boiling, drain and place all of the mac and cheese ingredients (except pasta) into a blender and blend until smooth. 

Turn oven up to 350 degrees F. Mix together the sauce and pasta and pour into an oven-safe dish and top with bread crumbs. You will most likely have bread crumbs left over, which is okay. They can be stored in the fridge or frozen for future use. Bake mac and cheese for 10-15 minutes, garnish with optional homemade vegan Parmesan and/or fresh parsley, and enjoy!

For more delicious recipes from the developer of this recipe, Jasmine Comer, check out her website Lively Meals, or follow her on Instagram.