Creamy Dairy-Free Mac and Cheese

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.

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.

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.