The Ultimate Creamy Dairy-Free Mac and Cheese
Indulge in the comforting embrace of classic macaroni and cheese, reimagined for a dairy-free lifestyle. This dish delivers an incredibly rich, velvety sauce that clings perfectly to every noodle, boasting deep savory notes and a satisfyingly cheesy flavor. Topped with crispy, smoky bacon, it's a gourmet twist on a beloved comfort food, proving that dairy-free can be utterly delicious and deeply satisfying.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Achieves an unbelievably creamy and smooth texture without any dairy.
- Packed with rich, savory, and 'cheesy' flavor thanks to nutritional yeast and dairy-free shreds.
- The crispy bacon topping adds a luxurious smoky crunch and depth.
- Ready in under an hour, perfect for weeknight dinners or a comforting meal.
- A fantastic option for those with dairy allergies or following a plant-based diet without sacrificing flavor.
Ingredients
- 340 grams (12 ounces) uncooked elbow macaroni pasta
- 6 slices streaky bacon
- 15 ml (1 tablespoon) reserved bacon grease
- 115 grams (½ cup) vegan butter
- 5 ml (1 teaspoon) minced garlic
- 30 grams (¼ cup) all-purpose flour
- 360 ml (1 ½ cups) unsweetened almond milk
- 220 grams (2 cups) dairy-free cheddar-style shreds
- 110 grams (1 cup) dairy-free mozzarella-style shreds
- 15 grams (¼ cup) nutritional yeast flakes
- 2.5 ml (½ teaspoon) kosher salt
- 1.25 ml (¼ teaspoon) ground black pepper
- 1.25 ml (¼ teaspoon) paprika
- 2.5 ml (½ teaspoon) fresh chopped thyme leaves (optional, for garnish)
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil for easy cleanup. Arrange the bacon slices in a single layer on the prepared baking sheet. Place it on the second top rack of your oven and bake for 8-10 minutes, or until the bacon reaches your desired crispness. Keep a close eye on it to prevent burning.
- While the bacon cooks, bring a large pot of heavily salted water to a rolling boil. Add the macaroni pasta and cook according to package directions until al dente. Al dente pasta provides the best texture for mac and cheese, as it will continue to absorb some sauce without becoming mushy. Drain thoroughly and set aside.
- Concurrently with the pasta, begin preparing the cheese sauce. This simultaneous cooking will ensure all components are ready at roughly the same time.
- In a large, heavy-bottomed saucepan or deep skillet, melt the vegan butter over medium heat. Once the butter is mostly liquid, add the minced garlic and sauté for 1-2 minutes until fragrant and softened. Be careful not to brown the garlic, as this can impart a bitter flavor.
- Sprinkle the all-purpose flour over the garlic butter mixture. Whisk continuously for 1 minute to create a roux, allowing the flour to cook out its raw taste and thicken the sauce effectively. Gradually pour in the unsweetened almond milk, whisking constantly to prevent lumps, until the mixture is smooth and begins to thicken slightly. Maintain medium heat.
- Carefully remove the crispy bacon from the oven. Reserve approximately 15 ml (1 tablespoon) of the rendered bacon grease from the baking sheet. Stir this reserved bacon grease into the sauce mixture now for an immediate boost of savory flavor. Set the cooked bacon aside on a plate lined with paper towels to cool, which will allow it to become even crisper.
- Reduce the heat to low. Add the dairy-free cheddar-style shreds to the sauce, whisking constantly until they begin to melt and fully incorporate. Then, add the dairy-free mozzarella-style shreds, continuing to whisk until the sauce is smooth and creamy. The key is low heat and continuous whisking to prevent the dairy-free cheeses from seizing or becoming gritty.
- Stir in the nutritional yeast flakes, kosher salt, ground black pepper, and paprika. Whisk vigorously until all the spices are fully incorporated and the sauce is homogenous and velvety smooth. Nutritional yeast is crucial for enhancing the 'cheesy' flavor profile in dairy-free recipes.
- Add the drained macaroni pasta directly into the cheese sauce. Gently fold and stir, ensuring every piece of pasta is thoroughly coated in the rich, creamy sauce. This step should be done quickly to keep the pasta warm and prevent it from clumping.
- Once the bacon has cooled completely, chop it into small, crumbly pieces. This provides both texture and an intense smoky flavor contrast.
- Transfer the creamy dairy-free mac and cheese to serving bowls. Garnish generously with the chopped crispy bacon and, if desired, a sprinkle of fresh chopped thyme leaves for a touch of herbaceous freshness. Serve immediately while warm to enjoy its optimal creamy texture.
Tools You’ll Need
- Large pot for pasta
- Baking sheet
- Aluminum foil
- Large, heavy-bottomed saucepan or deep skillet
- Whisk
- Measuring cups and spoons
- Spatula or spoon for stirring
Essential Success Tips
- Do not overcook the pasta: Cook it just to al dente as it will continue to soften slightly in the warm sauce.
- Whisk continuously: When making the roux and adding milk/cheese, constant whisking on low heat prevents lumps and ensures a smooth, glossy sauce.
- Use quality dairy-free shreds: Not all dairy-free cheeses melt equally. Choose brands known for good melting properties to achieve the creamiest sauce.
- Don't skip the nutritional yeast: This ingredient is key to giving the dairy-free sauce a distinct, savory 'cheesy' flavor.
- Serve immediately: Dairy-free cheeses can firm up as they cool, so enjoy this dish fresh from the stovetop for the best texture.
Professional Cooking Secrets
- To enhance the umami depth, consider adding a teaspoon of Dijon mustard or a splash of white wine to your roux before the almond milk. These acid components can help dairy-free cheeses melt even more smoothly and cut through richness.
- For an extra layer of flavor complexity, infuse your almond milk with aromatics like a bay leaf or a slice of onion before adding it to the roux. Strain it out before use.
- If you want to bake this mac and cheese, transfer the mixture to a baking dish, top with extra dairy-free shreds and gluten-free breadcrumbs, and bake at 180°C (350°F) for 15-20 minutes until bubbly and golden.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of extra almond milk to restore creaminess.
- Bacon Grease Timing: As noted in the instructions, the bacon grease can be added with the roux or after the dairy-free cheeses have melted. Adding it later can intensify its smoky aroma.
- Spice Variations: Feel free to experiment with a pinch of cayenne pepper for a subtle kick, or smoked paprika for an even deeper smoky flavor.
Frequently Asked Questions
Can I make this mac and cheese completely vegan?
Yes, absolutely! To make this dish entirely vegan, simply omit the bacon. You can replace the bacon flavor with a touch of liquid smoke in the sauce or by frying some smoked tempeh or mushrooms to use as a crispy topping.
What is nutritional yeast and why is it used?
Nutritional yeast is a deactivated yeast product with a savory, nutty, and distinctly 'cheesy' flavor. It's commonly used in vegan cooking to impart a cheese-like taste, and it's also a good source of B vitamins. It's essential for achieving that authentic mac and cheese flavor in dairy-free versions.
Can I use a different type of plant-based milk?
While almond milk works beautifully due to its neutral flavor and creamy texture, you can experiment with other unsweetened plant milks like oat milk or cashew milk. Ensure they are unsweetened and unflavored to avoid altering the taste of the mac and cheese.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 of recipe): Calories: 550, Protein: 25g, Fat: 35g, Carbs: 45g, Fiber: 5g. (Note: Nutritional values can vary significantly based on specific dairy-free products used.)
Allergy Information
Contains tree nuts (almond milk) and gluten (all-purpose flour, if not using a GF blend). For a gluten-free version, use gluten-free macaroni pasta and a gluten-free all-purpose flour blend. Ensure your dairy-free shreds and vegan butter are also free from any other relevant allergens.
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