National pasta day is a thing. Yep, that’s as good as it sounds. Permission to carb-load? Granted. But, with the ink of our New Year’s resolutions still wet on the page, we decided to put a twist on an old favourite to bring you a healthified recipe that keeps your fit goals in mind. It’s that good you probably couldn’t tell the difference between a bowl of this and a bowl of your Grandma’s signature mac and cheese—okay, that’s a lie, but it’s really, really good. We promise.


  • 3 cups of your fave gluten free macaroni
  • 1 large head cauliflower, chopped
  • ½ cup nutritional yeast
  • ⅓ cup extra virgin olive oil
  • ⅓ cup water
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1/2 tsp mustard power
  • ¼ tsp freshly ground black pepper
  • Salt to taste


  1. Cook pasta according to package directions, drain, and set aside.
  2. Fill a large pot with water, and bring to a boil. Add in the chopped cauliflower. Cook for 10-15 minutes, or until softened. Drain, and add to a food processor or high speed blender.
  3. Add in the oil, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt and pepper. Process or blend until smooth.
  4. Add cheese sauce to your pot full of drained pasta and mix well.
  5. Serve with an extra sprinkle of salt and dig in!