I must admit, before my plant-based journey, I barely knew my way around the kitchen. If anyone could burn a bowl of cold cereal, it would have been me. Despite my inability to cook huge, elaborate meals, there was one thing I was trusted to cook — baked macaroni and cheese. Everyone would fight for the last piece, which was more like a cheese lasagna until I really learned how to cook. Throwing together the cheeses and flavors came easily ( I even had a secret ingredient), but boiling the pasta was a different story (sigh).

Thankfully, these days, I am so greatly trusted with food that I’m the primary cook for Thanksgiving dinner (what an improvement from my inability to boil pasta). Thanksgiving 2023, I decided to change my family famous baked macaroni and cheese recipe. Everyone present for Thanksgiving dinner was nervous because my macaroni and cheese recipe has remained the same since I was a young adult (minus eventually being made plant-based and gluten-free). Still, I knew my cooking knowledge had expanded and that the dish could be even better — I was right. With a few minor tweaks, my once delicious macaroni and cheese transformed into a phenomenal dish everyone fell in love with — again.

Without further ado, I present my new and improved baked macaroni and cheese. The way I make this recipe recipe it is free from dairy, gluten, nuts, and soy. It only takes about 20 minutes to prepare and 40 minutes to cook. The creamy cheesiness will have everyone reaching for seconds, guaranteed (and they won’t even know it’s plant-based/vegan).

INGREDIENTS

• 12 oz. elbow pasta (I used gluten-free Jovial elbow pasta)
• 8 oz. plant-based cheddar cheese (shredded)
• 8 oz. plant-based Colby Jack cheese (shredded)
• 8 oz. plant-based mozzarella cheese (shredded)
• 1 tbsp. extra-virgin olive oil (I use Madhava Organic Olive Oil)
• 4 tbsp. plant-based butter
• 1/4 cup all-purpose flour (I use Bob’s Red Mill Gluten Free All-Purpose Baking Flour)
• 1 cup plant-based milk (I make sprouted oat milk, recipe coming soon)
• 3/4 cup heavy cream (I use Let’s Do…Organic Heavy Coconut Cream)
• 8 oz. plant-based cream cheese
• 1/4 cup grated plant-based parmesan cheese (optional)
• 1/4 tsp. smoked paprika (optional)

INSTRUCTIONS

1. Preheat the oven to 350ºF.
2. While the oven is preheating, cook the pasta and set a timer one minute shy of the package instructions.
3. While the pasta is cooking, combine all shredded cheeses in a large bowl and set aside for step 7.
4. When the pasta is done cooking, strain, place in a bowl, and drizzle with extra-virgin olive oil before setting aside for step 8.
5. In a 5-quart pot, melt the butter over medium heat before whisking in the all-purpose flour until golden and bubbling.
6. Slowly whisk in the milk, followed by the coconut heavy cream and cream cheese. Keep whisking until bubbling and smooth.
7. Slowly whisk in 3 cups of the combined cheese we set aside in step 3 and ensure everything is thick, smooth, and creamy.
8. Stir in the cooked pasta we set aside during step 4 and ensure all pasta is coated evenly with the cheese sauce.
9. Add half the macaroni and cheese into a large, greased baking dish and top it with half of the remaining combined cheese.
10. Add the other half of the macaroni and cheese and top it with the remaining combined cheese.
11. Optional: In a small bowl, combine the parmesan cheese and smoked paprika (you can add other seasonings if you’d like). Garnish the top of the macaroni and cheese.
12. Cover with tin foil (I use unbleached parchment paper as a barrier so it doesn’t touch the food) and bake for 30 minutes. If you want a browned top, switch to a low broil for 4-5 minutes after the initial 30 minutes of baking.

Cook ModePrevent your screen from going dark

Pin Recipe Print Recipe

No ratings yet

Plant-Based Macaroni & Cheese

A delicious baked macaroni and cheese that’s free from soy, dairy, and gluten. This recipe takes about 20 minutes to prepare and 40 minutes to cook. The creamy cheesiness will have everyone reaching for seconds, guaranteed (and they won't even know it's plant-based/vegan).

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings 10

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 12 oz. elbow pasta (I use Jovial Gluten-Free Elbow Pasta)
• 8 oz. plant-based cheddar cheese (shredded)
• 8 oz. plant-based Colby Jack cheese (shredded)
• 8 oz. plant-based mozzarella cheese (shredded)
• 1 tbsp. extra-virgin olive oil (I use Madhava Organic Olive Oil)
• 4 tbsp. plant-based butter
• 1/4 cup all-purpose flour (I use Bob's Red Mill Gluten Free All-Purpose Baking Flour)
• 1 cup plant-based milk
• 3/4 cup heavy cream (I use Let's Do…Organic Heavy Coconut Cream)
• 8 oz. plant-based cream cheese
• 1/4 cup grated plant-based parmesan cheese (optional)
• 1/4 tsp. smoked paprika (optional)

Get Recipe Ingredients

Instructions

• Preheat the oven to 350ºF.
• While the oven is preheating, cook the pasta and set a timer one minute shy of the package instructions.
• While the pasta is cooking, combine all shredded cheeses in a large bowl and set aside for step 7.
• When the pasta is done cooking, strain, place in a bowl, and drizzle with extra-virgin olive oil before setting aside for step 8.
• In a 5-quart pot, melt the butter over medium heat before whisking in the all-purpose flour until golden and bubbling.
• Slowly whisk in the milk, followed by the coconut heavy cream and cream cheese. Keep whisking until bubbling and smooth.
• Slowly whisk in 3 cups of the combined cheese we set aside in step 3 and ensure everything is thick, smooth, and creamy.
• Stir in the cooked pasta we set aside during step 4 and ensure all pasta is coated evenly with the cheese sauce.
• Add half the macaroni and cheese into a large, greased baking dish and top it with half of the remaining combined cheese.
• Add the other half of the macaroni and cheese and top it with the remaining combined cheese.
• Optional: In a small bowl, combine the parmesan cheese and smoked paprika (you can add other seasonings if you’d like). Garnish the top of the macaroni and cheese.
• Cover with tin foil (I use unbleached parchment paper as a barrier so it doesn’t touch the food) and bake for 30 minutes. If you want a browned top, switch to a low broil for 4-5 minutes after the initial 30 minutes of baking.

Join The Holistic Hipppie Community & Let’s Connect