As many of you know, I absolutely love cheese and one of my very favorite meals is always going to be mac and cheese! I named this after the cheese shop I bought my cheeses from for this recipe, called The Cheese Lady. One of my last trips back to Grand Rapids, my home away from home for 5 years of my life, I stopped at The Cheese Lady as well as Bridge Street market and did my very own cheese haul. I have yet to get around to it but I took footage of this cheese haul, and may just may share it with you all!


- 1 box of Annie's Gluten-free Rice Pasta Shells & White Cheddar (I only used this box because I could not find gluten free shells, so this was my best option! Larger shells would most likely be better for this recipe.)

- 1 cup of coconut milk

- 2/3 cup of blended cheeses

- 1 tsp of honey mustard

- 1tbs of nutritional yeast

- garlic powder, onion powder, salt + pepper to taste

- dairy-free butter


  1. Boil one box of Annie's gluten free rice pasta shells, drain and set to the side. You will not be using the mix the box came with so do what you want with it. As stated above, I only used these shells because I was in a pinch. I truly believe larger shells would be better for this recipe.

  2. In a separate pot, mix coconut milk and honey mustard together. Continuously stir, as mixture begins to cook.

  3. Add shredded cheese, you can use any blend of cheeses. For this recipe, I used part of a Violife Parmesan wedge, that I diced into small pieces. I also used my favorite Simple Truth Non-Dairy Cheddar Shreds and The Cheese Lady's Truffled Camembert cheese.

  4. Then add the nutritional yeast, garlic powder, onion powder, salt + pepper and stir. Make sure the heat remains from low-medium so the sauce does not burn.

  5. Add the cheese mixture to the shells. If you would like it to be more creamy, add more coconut milk or dairy-free butter. If you feel it is too bland, add more nutritional yeast + salt.

  6. Serve and enjoy! :)

Two days after making this meal, I had leftovers so I cooked up some bacon in the oven and added it to the mac and cheese. It added so much flavor and was even better the second time. I love the taste of the distinct cheeses mixed with the bacon! I'd highly recommend adding it the first time around.

What is your favorite cheese for homemade mac and cheese?! Share with me what your all time go to meal is!

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