Dairy-Free Baked Macaroni and Cheese
Creamy, comforting, and completely dairy-free, this Baked Macaroni and Cheese recipe is a plant-based twist on the classic comfort food. Featuring velvety smooth almond milk, nutrient-packed nutritional yeast, and a subtle kick from dijon mustard and smoked paprika, this dish is irresistibly flavorful. A crunchy topping of gluten-free bread crumbs adds an irresistible texture, while a dash of ground turmeric delivers a gorgeous golden hue. With just 20 minutes of prep and a 25-minute bake time, this tasty vegan macaroni and cheese is a quick, crowd-pleasing dish perfect for dinner parties, meal preps, or cozy weeknight meals. Whether you're lactose-intolerant or simply looking for a healthier, plant-based alternative, this recipe is guaranteed to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces dried elbow macaroni
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups unsweetened almond milk
- 1 cup nutritional yeast
- 2 teaspoons dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground turmeric
- 0.5 cup gluten-free bread crumbs
Instructions
Preheat your oven to 350°F (175°C).
Cook the dried elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the all-purpose flour and cook for 1-2 minutes, allowing the flour to absorb the oil and create a roux.
Gradually whisk in the unsweetened almond milk, ensuring there are no lumps, and bring to a gentle simmer. Cook until the sauce thickens slightly, about 5-7 minutes.
Stir in the nutritional yeast, dijon mustard, lemon juice, smoked paprika, salt, black pepper, and ground turmeric until well combined.
Remove the sauce from the heat and add the cooked macaroni, stirring until the pasta is fully coated with the sauce.
Transfer the macaroni mixture to a greased 9x13-inch baking dish.
Sprinkle the gluten-free bread crumbs evenly over the top of the macaroni.
Bake in the preheated oven for 15-20 minutes, until the bread crumbs are golden brown and the sauce is bubbling.
Allow to cool slightly before serving. Enjoy your dairy-free baked macaroni and cheese!
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 382.6 g | 139% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 18.6 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1471 mg | 113% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1778 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
