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Remember that super creamy macaroni and cheese that you used to enjoy as a kid?! Ahh, we can taste it right now! Well, we recreated it with vegan butter and goat or sheep cheese! It’s sure to be a crowd-pleaser!!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!


8-oz. box gluten-free pasta (any shape will work)
2 Tbsp “Melt” brand vegan butter
1/3 cup gluten-free oat flour
1 cup oat milk
1 1/2 – 2 cups goat or sheep cheese


Cook pasta according to directions on the box. Once cooked, drain the noodles but do not rinse. Set aside in another bowl (or keep in the colander if you used one to drain them).

Add the butter to the same pot you cooked the pasta in. Melt completely, and then add the oat flour. Mix until incorporated, and then slowly add in the oat milk. Stir with a whisk to ensure there are no clumps. Heat over medium heat until the mixture has thickened and is creamy. Lastly, turn off the burner and add the cheese. Stir until the cheese is melted. Finally, add the noodles and stir until fully incorporated.