This baked mac and cheese is rich, creamy, completely dairy-free, and gluten-free, with tender elbow pasta coated in a smooth vegan cheese sauce and finished with a bubbling cheddar-style topping. Serve it creamy from the stovetop or bake it for classic comfort-food texture.
When you want a cozy dinner that still works for vegan and gluten-free needs, this macaroni and cheese is a reliable choice. The sauce combines silken tofu, coconut milk, almond milk, dairy-free cream cheese, and plenty of shredded vegan cheese for a thick, creamy coating that clings well to every piece of pasta.
The chickpea flour roux helps stabilize and thicken the sauce, while vegetable bouillon, garlic, onion powder, and optional smoky seasoning give it more savory depth. Seasoning the pasta before adding the sauce is another small step that keeps the finished dish flavorful from the inside out.
You can stop once the pasta is coated for a creamy stovetop version, but baking adds another layer of comfort. A generous cheddar-style topping melts over the surface, while a short resting time helps everything settle before serving.
Baked Mac and Cheese Recipe Ingredients
Gluten-free elbow macaroni: The base of the dish. Cook it only until al dente so it stays firm enough for baking.
Plant-based butter: Used both to season the cooked pasta and to form the base of the creamy sauce.
Silken tofu: Adds body and creaminess to the cheese sauce while blending smoothly into the other ingredients.
Unsweetened coconut milk: Full-fat coconut milk gives the sauce a richer consistency and helps create that classic creamy macaroni texture.
Almond milk: Loosens the sauce and provides enough liquid for the roux to develop into a smooth, pourable cheese mixture.
Chickpea flour: Thickens the plant-based milk and butter mixture. Another preferred gluten-free flour can be substituted if necessary.
Shredded vegan cheese: Melts directly into the sauce, providing the main cheesy flavor and helping it coat the macaroni.
Dairy-free cream cheese: Adds extra creaminess and gives the finished sauce a smooth, rich consistency.
Vegan cheddar: Reserved for the top of the casserole so the finished dish has a generous melted cheese layer.
Vegetable bouillon: Adds concentrated savory flavor to the dairy-free sauce.
Garlic and onion powder: Simple pantry seasonings that strengthen the savory character without overwhelming the cheese flavor.
Turmeric: Optional, but useful when you want a deeper golden color.
Liquid smoke or smoked paprika: Either can be used sparingly for subtle smoky depth.
Salt and black pepper: Balance the pasta and sauce and can be adjusted before the casserole goes into the oven.
Step-by-Step Baked Mac and Cheese
STEP 1: Bring a large pot of lightly salted water to a full boil. Add the gluten-free elbow macaroni and cook according to the package instructions until just al dente. Avoid overcooking because the pasta will continue to soften slightly during baking.
STEP 2: Drain the macaroni thoroughly and transfer it to a large bowl. While it is still warm, toss it with plant-based butter, garlic powder, and a little salt. Set the seasoned pasta aside while you prepare the sauce.
STEP 3: Heat the oven to 400°F (200°C) if you plan to bake the macaroni. Lightly grease a 9 × 13-inch baking dish with vegan butter. If you prefer a stovetop version, you can skip the oven and baking dish entirely.
STEP 4: Melt the vegan butter in the pasta pot over medium heat. Whisk in the chickpea flour until it forms a smooth roux. Gradually pour in the coconut milk and almond milk, whisking constantly so the sauce stays smooth. Cook for about 7 to 10 minutes, or until noticeably thickened.
STEP 5: Stir in the vegetable bouillon, dairy-free cream cheese, silken tofu, garlic powder, onion powder, salt, black pepper, and any optional turmeric or smoky seasoning. Add the shredded vegan cheese and continue stirring over medium heat for roughly 5 minutes, until melted and creamy.
STEP 6: Remove the sauce from the heat and gently fold in the seasoned macaroni. Make sure the sauce reaches every piece of pasta. At this point, you can taste the mixture and make any final seasoning adjustments. It can also be served immediately for a creamy stovetop mac and cheese.
STEP 7: For the baked version, transfer the coated pasta to the prepared casserole dish and spread it evenly. Cover the surface with the vegan cheddar, then cover the dish with foil. Bake for 10 minutes, remove the foil, and bake for another 15 minutes until the topping is melted and bubbling.
STEP 8: Take the casserole out of the oven and leave it to rest for several minutes before serving. The short cooling period allows the sauce to settle around the macaroni and makes the casserole easier to portion.
Serving Ideas for Baked Mac and Cheese
Because this dish is already rich and filling, simple sides work particularly well alongside it.
- Roasted vegetables: Broccoli, Brussels sprouts, green beans, or roasted carrots bring freshness and contrast to the creamy pasta.
- Simple green salad: Crisp lettuce with a bright vinaigrette helps balance the richness of the cheese sauce.
- Cooked greens: Garlicky spinach, collard greens, or sautéed kale turn the macaroni into a more complete comfort-food dinner.
It also works well on its own when served as a main course. For gatherings, smaller portions make it a satisfying side dish that can be prepared in one large casserole pan.
Can I serve this without baking it?
Yes. Once the cooked macaroni has been folded into the finished vegan cheese sauce, the dish is ready to eat. The stovetop version will be especially creamy because none of the moisture has been lost in the oven.
Baking is primarily for anyone who prefers a firmer casserole consistency and a thick layer of melted vegan cheddar on top.
How do I keep gluten-free macaroni from becoming too soft?
Cook the pasta only until al dente and follow the package directions closely, since gluten-free pasta can vary significantly between varieties. Drain it promptly once it reaches the correct texture.
Because the macaroni spends another 25 minutes in the oven, slightly firm pasta holds up much better than noodles that are already very soft before assembly.
Does the coconut milk make the mac and cheese taste like coconut?
Using unsweetened coconut milk keeps the flavor much more neutral, especially once it is combined with bouillon, vegan cheese, cream cheese, garlic, onion, and the other seasonings.
Full-fat coconut milk is especially useful here because its richness helps create a smooth sauce without relying on dairy cream.
Do I need the turmeric and liquid smoke?
No. Both ingredients are optional. Turmeric mainly gives the sauce a deeper golden appearance rather than defining its flavor.
Liquid smoke can add a subtle smoky note, but smoked paprika is another option. You can also leave both out if you prefer a straightforward creamy cheese flavor.
Can I prepare it ahead of time?
You can prepare the pasta and sauce, assemble the casserole, and refrigerate it before baking. Keep it covered so the surface does not dry out.
When baking a chilled casserole, it may need a little additional oven time because the center will take longer to heat than a freshly assembled dish.
Helpful Tips
- Keep whisking the roux. Gradually adding the plant-based milks while whisking helps prevent flour lumps and gives you a smoother sauce.
- Taste before baking. Once the macaroni and sauce are combined, check the salt and seasoning while adjustments are still easy to make.
- Let it rest briefly. A few minutes outside the oven helps the sauce thicken slightly and keeps each serving creamy rather than runny.
How to Store & Reheat
Transfer leftover macaroni and cheese to an airtight container once it has cooled. Refrigerate it for up to 3 to 4 days.
For longer storage, freeze portions for up to 3 months. Individual portions are especially convenient because you can thaw only what you need. Let frozen leftovers thaw in the refrigerator before reheating whenever possible.
For refrigerated leftovers, reheat individual servings in the microwave until hot throughout. If the pasta has thickened considerably in the refrigerator, stirring in a small splash of unsweetened almond milk before reheating can help loosen the sauce.
Larger portions can be reheated in a covered baking dish in the oven. Keeping the casserole covered for most of the reheating time helps prevent the pasta and cheese topping from drying out. Uncover it briefly near the end if you want the top to become hot and lightly browned again.
Baked Mac and Cheese
Ingredients
For the Pasta
- 12 –16 oz gluten-free elbow macaroni
- A small pinch of salt
- 6 –8 cups water
For Seasoning the Cooked Pasta
- 1 tsp garlic powder
- 2 tbsp plant-based butter
- 1/4 tsp salt
For the Vegan Cheese Sauce
- 12 oz soft silken tofu
- 1 tsp onion powder
- 3 cups almond milk
- 1/4 tsp ground black pepper
- 6 tbsp chickpea flour or another preferred flour
- 4 cups shredded vegan cheese
- 1/2 cup dairy-free cream cheese spread
- 1/4 tsp turmeric optional, for color
- 2 vegetable bouillon cubes or 1 tbsp vegetable base
- 1/2 cup vegan butter
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 14 oz can unsweetened coconut milk, preferably full-fat for added richness
- 1/4 tsp liquid smoke optional, or 1/2 tsp smoked paprika
For Assembly and Baking
- 1 tsp vegan butter for greasing the baking dish
- 2 cups shredded vegan cheddar
Instructions
- Cook the gluten-free macaroni. Bring 6–8 cups of water to a rolling boil over high heat with a small pinch of salt. Add the gluten-free elbow macaroni and prepare it according to the package directions until al dente.
- Drain the cooked macaroni thoroughly, then place it in a large mixing bowl.
- Season the pasta. While the drained macaroni is still warm, add 2 tablespoons plant-based butter, 1 teaspoon garlic powder, and 1/4 teaspoon salt.
- Toss until the butter and seasonings are distributed evenly over the pasta. Taste a piece and adjust only if necessary, then set the seasoned macaroni aside.
- Prepare the oven and baking dish. For the baked version, preheat the oven to 400°F (200°C).
- Coat a 9 × 13-inch baking dish lightly with 1 teaspoon vegan butter and reserve it for assembly. This step may be omitted when serving the macaroni and cheese directly from the stovetop.
- Prepare the creamy vegan cheese sauce. Using the same pot in which the pasta was cooked, melt 1/2 cup vegan butter completely over medium heat.
- Stir in the 6 tablespoons chickpea flour and mix vigorously until a smooth roux forms.
- Slowly add the coconut milk and almond milk while whisking continuously to eliminate lumps.
- Continue whisking over medium heat for approximately 7–10 minutes, until the mixture begins to thicken.
- Add the vegetable bouillon, dairy-free cream cheese, silken tofu, 1 teaspoon garlic powder, onion powder, sea salt, black pepper, optional turmeric, optional liquid smoke or smoked paprika, and 4 cups shredded vegan cheese.
- Stir continuously over medium heat for approximately 5 minutes, or until the cheese has melted and the sauce is smooth, creamy, and thickened. Taste and adjust the seasoning if required.
- Combine the pasta and sauce. Remove the finished cheese sauce from the heat.
- Transfer the seasoned macaroni into the pot of cheese sauce and fold gently until every piece is thoroughly coated.
- The macaroni and cheese may be served at this stage as a stovetop dish, or it may be baked as directed below.
- Assemble and bake. Spoon the macaroni and cheese mixture evenly into the prepared 9 × 13-inch baking dish.
- Distribute 2 cups of shredded vegan cheddar evenly across the surface. Cover the baking dish with aluminum foil and bake for 10 minutes.
- Remove the foil and continue baking for another 15 minutes, until the top is bubbling and golden brown. If desired, a small amount of additional smoked paprika may be sprinkled over the surface before baking.
- Cool and serve. Remove the baked macaroni and cheese from the oven and allow it to stand for several minutes. This brief resting period allows the cheese to settle and the baked topping to set.
- Serve warm as either a main course or a side dish.