Dairy Free Macaroni Casserole

Total time1 hr

Prep time20 min

Cook time40 min

4.9

(20)

Creamy, bubbling, and topped with a shatteringly crisp breadcrumb crust, this baked macaroni casserole is pure comfort food that just happens to leave out every trace of dairy. The secret is a from-scratch béchamel-style sauce built with olive oil, flour, and dairy-free milk — whisked until thick and silky before shredded dairy-free cheese and nutritional yeast are stirred in for that deep, savory, cheesy flavor you'd swear came from the real thing. Smoked paprika, Dijon mustard, garlic powder, and onion powder layer in warmth and complexity, so the sauce tastes anything but plain or substituted. The pasta goes in just shy of al dente, which means it finishes cooking in the oven and soaks up every bit of that sauce without turning mushy. A smoked paprika-spiked breadcrumb topping crisps up beautifully at 375°F, giving you that golden, crunchy contrast against the creamy interior that makes a baked mac truly worth making. This recipe serves 6, so it's an easy choice for a weeknight family dinner or a dish to bring to a gathering where you need something crowd-pleasing and safe. A scatter of fresh parsley at the end brightens the whole thing up and makes it look as good as it tastes.

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Ingredients

6 servings

For the pasta

1 lb elbow macaroni
1 tsp salt

For the sauce

3 tbsp olive oil
3 tbsp all-purpose flour
3 cups dairy free milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp ground black pepper
½ tsp salt
2 cups dairy free cheese, shredded
3 tbsp nutritional yeast

For the topping

1 cup gluten free breadcrumbs
2 tbsp olive oil
¼ tsp smoked paprika

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the elbow macaroni until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.

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