Dairy-Free Classic Baked Mac & Cheese
Indulge in the ultimate comfort food with this Dairy-Free Classic Baked Mac & Cheese—a rich, creamy, and perfectly baked dish that’s ideal for those avoiding dairy without compromising on flavor. This recipe features tender elbow macaroni smothered in a velvety sauce made from unsweetened almond milk, dairy-free butter, and nutritional yeast, creating a cheesy taste and smooth texture without traditional cheese. Spices like garlic and onion powder, Dijon mustard, and paprika amp up the flavor, while a topping of dairy-free shredded cheese adds a golden, bubbly finish in the oven. Ready in under an hour, this plant-based twist on a beloved classic is perfect for family dinners, potlucks, or anytime comfort food cravings strike. Keywords: dairy-free mac and cheese, vegan baked pasta, almond milk recipes, nutritional yeast cheese sauce.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2.5 cups Unsweetened almond milk
- 4 tablespoons Dairy-free butter
- 3 tablespoons All-purpose flour
- 0.5 cup Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dijon mustard
- 0.75 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 cups Dairy-free shredded cheese
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook until al dente, about 8-10 minutes, then drain and set aside.
In a medium saucepan over medium heat, melt the dairy-free butter.
Whisk the flour into the melted butter and cook for 1-2 minutes, creating a roux.
Gradually whisk in the unsweetened almond milk, ensuring there are no lumps.
Add the nutritional yeast, garlic powder, onion powder, Dijon mustard, salt, and black pepper to the mixture. Stir well to combine.
Increase the heat slightly and cook the sauce, stirring constantly, until it thickens, about 5-7 minutes.
Remove the sauce from heat and stir in 1 1/2 cups of dairy-free shredded cheese until smooth.
Combine the cooked macaroni with the sauce, ensuring each piece is well coated.
Transfer the macaroni mixture to a greased 9x9-inch (or similar) baking dish.
Evenly sprinkle the remaining 1/2 cup of dairy-free shredded cheese and paprika over the top.
Bake in the preheated oven for 20-25 minutes, until bubbly and golden brown on top.
Remove from oven and allow to cool slightly before serving. Enjoy your dairy-free classic baked mac & cheese!
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2680 mg | 206% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 487 mg | 10% | |
*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.
