• 3 Tablespoons coconut oil
  • 3 Tablespoons brown rice flour
  • 1 cup hard cider (I've used Woodchuck hard cider pumpkin and also a standard apple hard cider)
  • 2 Tablespoons maple syrup
  • 2 cups unsweetened non-dairy milk (I used almond milk)
  • 1 teaspoon ground mustard
  • 1/4 teaspoon nutmeg
  • pinch ground cloves
  • pinch cayenne pepper
  • 1-15 oz. can pumpkin puree
  • 1 3/4 cup Daiya cheddar style cheese shreds
  • smoked paprika, to sprinkle on top
  • 12 oz. gluten-free pasta PER BATCH (this recipe makes enough sauce for 3 two-quart casseroles)


  1. This recipe makes sauce for THREE two-quart casserole dishes of mac 'n cheese. You will use 1/3 of the sauce with 12 oz. of pasta. Reserve the remaining sauce for use another time.
  2. In a large saucepan over medium heat, melt coconut oil.
  3. Add in brown rice flour and whisk for 3 to 4 minutes. This will not clump the way butter and regular flour will when making a roux, but whisking is important to prevent browning.
  4. Add in hard cider. Reduce until it has nearly evaporated and sauce base is thick.
  5. Add maple syrup and milk, along with spices. Cook for 7 to 8 minutes, stirring occasionally, until it is thick enough to coat the spoon.
  6. Whisk in pumpkin puree and Daiya shreds. Stir until sauce is thickened and Daiya shreds are incorporated.
  7. To make into baked Mac 'n Cheese:
  8. Prepare 12 oz. gluten-free pasta according to package instructions. Drain and place in a 2 quart baking dish.
  9. Pour two cups of the prepared sauce over the top of the pasta, stir to combine.
  10. Top with 1/4 cup Daiya shreds.
  11. Place under the broiler, heating until the top is just starting to brown. Sprinkle with smoked paprika. Regular paprika is fine, too, but the hint of smoky flavor is a nice addition with the pumpkin and fall spices.

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