Here’s a new take on a classic mac n’ cheese: cassava pasta! It’s grain-free and gluten-free and rich in fiber, vitamins, and minerals. Plus… pancetta! Onions! Garlic! Kale! And Cheese! What’s not to love? Your whole family will be asking you to make this dish again and again. Don’t miss the dairy-free option!

Serves: 6

Prep Time:  10 min.

Cook Time: 20 min.

Total Time: 30 min.


  • 1 (12-ounce) package grain-free cassava penne pasta
  • 3 tablespoons unsalted butter or dairy-free butter
  • 4 ounces diced uncured pancetta
  • ½ cup finely diced yellow onion (about ½ small onion)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 clove garlic, minced
  • 3 tablespoons cassava flour
  • 2 cups 2% milk or dairy-free milk
  • 2 cups shredded extra-sharp cheddar cheese or dairy-free cheese
  • ¼ cup Greek yogurt or dairy-free yogurt
  • 2 cups chopped Lacinato kale (about 1 small bunch kale)


  1. In a large pot of boiling water, prepare cassava pasta according to package directions. Reserve 1 cup of pasta water.
  2. In a large pot or skillet, melt the butter over medium heat. Once melted, add the pancetta, onion, salt and pepper and sauté until onions become soft and translucent and pancetta is cooked through, but not yet crispy, about 5-6 minutes. Add the garlic and cassava flour and stir to combine, just until garlic is fragrant, about 1 minute.
  3. Pour in the milk, whisking consistently, until it has thickened slightly. Reduce the temperature to a simmer (or melt, if you have it), and stir in the cheddar cheese until smooth and creamy. If needed, use some of the reserved pasta water to help loosen the sauce if it gets too thick.
  4. Remove the pot from the heat and stir in the Greek yogurt, followed by the kale. Serve warm.

Cook’s Notes

  1. We used the Jovial organic brand of cassava pasta.
  2. If reheating the pasta, use some of the reserved pasta water to help restore the creaminess of the sauce.
  3. Shred your own cheese for a better melt and a silkier texture.