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Gluten-Free Summer Block Party

Baked Mac & Cheese with Cracker Topping

Baked Mac and Cheese

Read the story behind the recipe: NFCA's Gluten-Free Summer Block Party with Go Veggie! and Blue Diamond, by Erica Dermer


  • Ancient Harvest Quinoa gluten-free pasta mini shells
  • Blue Diamond Artisan Nut Thins in multi-seed (although any variety would work)
  • GO Veggie! Dairy-Free Mexican Style Shreds
  • Gluten-free roux (combined and heated:  1/2 cup Pacific Foods hemp milk, 2 Tbsp. of Earth Balance vegan butter, 1/4 cup all-purpose gluten-free flour – use more or less for the consistency of the roux you desire)
  • Various spices to taste (salt and pepper)


  1. Cook the quinoa noodles as per directions on the box.  While the noodles are cooking, crush up the Blue Diamon Artisan Nut Thins. 
  2. Once the pasta is finished, combine the gluten-free roux with the pasta and Go Veggie! Mexican Style Shreds.
  3. Once everything is mixed together, put into a casserole dish.  Sprinkle the crushed crackers on top and place in the oven at 350 degrees until the cheese has melted. 

Be sure to enter the Gluten-Free Giveaway for your chance to win products from Blue Diamond and Go Veggie LogosGo Veggie! and Blue Diamond.




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