Baked Mac and Cheese
A rich, creamy vegan baked macaroni and cheese made with gluten-free elbow pasta, a smooth dairy-free cheese sauce, and a generous layer of vegan cheddar. The dish may also be served directly from the stovetop before baking.
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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.
Notes
Leftover baked mac and cheese may be refrigerated for 3–4 days.
For longer storage, freeze the leftovers for up to 3 months.
Full-fat unsweetened coconut milk provides the richest texture in the cheese sauce.
Turmeric is optional and is included primarily to enhance the golden color, while liquid smoke or smoked paprika may be used when a subtle smoky character is desired.