Dairy-Free Cracker Barrel Mac and Cheese
Indulge in the creamy, comforting flavors of Dairy-Free Cracker Barrel Mac and Cheese—a plant-based twist on a beloved classic! This recipe serves up all the richness you crave without a drop of dairy, featuring velvety almond milk, savory nutritional yeast, and gooey vegan cheddar cheese. A fragrant garlic roux and a dash of paprika add depth, while golden breadcrumbs provide the perfect crispy topping. Ready in just 45 minutes, this crowd-pleasing dish is ideal for family dinners or serving at a potluck. Garnished with fresh parsley for a pop of color, it's a dairy-free delight that doesn't skimp on flavor or texture. Perfect for those craving comfort food without the dairy!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 2 cups Unsweetened almond milk
- 1 cup Nutritional yeast
- 1 tsp Dijon mustard
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 cups Vegan cheddar cheese, shredded
- 0.5 cup Breadcrumbs
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes to form a roux.
Gradually whisk in the unsweetened almond milk, ensuring there are no lumps.
Add the nutritional yeast, Dijon mustard, paprika, salt, and ground black pepper. Stir until well combined.
Continue to cook the sauce, stirring frequently, until it thickens, approximately 5-7 minutes.
Remove the saucepan from heat and stir in the vegan cheddar cheese until melted and smooth.
In a large bowl, combine the cooked macaroni with the cheese sauce, stirring to coat the macaroni evenly.
Transfer the mac and cheese to a lightly greased baking dish.
Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crisp.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 16.2 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1709 mg | 131% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 722 mg | 15% | |
*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.
