At long last, I am thrilled to share this mac and cheese — gluten and dairy free — stovetop recipe! It tastes and feels just like the real deal, straight out of the blue and yellow box, I kid you not. And it’s vegan, too, so it’s perfect for all your loved ones with dietary restrictions.
After many attempts and iterations, I think I’ve nailed it with this recipe. A classic comfort food that is light in flavor and easy to eat and enjoy, and that looks and tastes just like all your mac and cheese memories! A few notes:
- This dairy free mac and cheese is made without nutritional yeast (because I am not a huge fan, unless it’s on my popcorn).
- I steer you toward what I think is the best dairy free cheese (because most leave you feeling like you swallowed a handful of erasers).
- I also recommend my favorite brand of gluten free pasta for those who need it; this brand manages to taste pretty close to actual pasta instead of a pile of tasteless mush.
- And finally, I’ll share two secret ingredients: one that ups the protein and thickens the sauce (without requiring a roux) and one that gives this mac and cheese its trademark orange hue (but in a natural, healthy way — no food dyes needed).
(If you’re looking for other gluten and dairy free side dishes, you might try one of these: Dairy Free Mashed Potatoes or Gluten and Dairy Free Cornbread.)
I know you’ll love this recipe for quick and easy gluten and dairy free mac and cheese. Let’s dig in!
The STORY: In Search of the Perfect Gluten and Dairy Free Mac & Cheese
Developing a recipe for gluten and dairy free mac and cheese was a holy grail for me — a must-have recipe as I dreamed of this food blog. The reason is simple: ROMO. Let me explain… While most people have to contend with FOMO (the fear of missing out), we sad souls with dietary restrictions must daily face ROMO, or the reality of missing out. The reality is that there are many beloved favorites that we must do without. Sure, it’s not an epic problem in the face of many of life’s harsher struggles, but it can feel that way when sitting across the table from someone eating a steaming slice of wood-fired pizza, let’s just say. Or a creamy mound of mac and cheese, eaten standing, directly from the pot, fork in hand.
The Challenge
Back in the day, before being GF/DF, I made my kids so many pots full of this simple, creamy classic that I knew I wanted a recipe for my blog that was gluten free, dairy free, and yet, just as delicious as I remember. The gluten free pasta is tricky enough. So many options are mushy, heavy, and tasteless.
Then there’s the even harder problem of the dairy free cheese sauce. Replacing cheese is… challenging. Most DF cheeses are to be avoided at all costs. Your $4-$8 has somewhere better to be. I can’t tell you how many products I’ve shelled out hard-earned cash for, only to really wish I hadn’t.
Many dairy free and vegan recipes for mac and cheese try to fix this problem by relying on large quantities of nutritional yeast. I love this seasoning on my popcorn, but to me, it’s not sufficiently cheese-like to carry the cheese flavor in mac and cheese. Or they suggest you make a roux, which is definitely doable once you get the hang of it, but I’m not sure I would call it simple.
Jimmy Kimmel to the Rescue
I was determined to find a new way forward. A random COVID-era YouTube video of Jimmy Kimmel making pasta for his young kids gave me the idea. He blended a half cup of Great Northern beans with some garlic and olive oil to make a simple pasta sauce. The beans added thickness and creaminess, plus a bit more protein. Genius!
I combined this idea of puréed beans with the only brand of dairy free cheese I like, plus my favorite oat milk, and I had a solid start to a dairy free cheese sauce. However, major problem alert: it lacked color. Who wants beige mac and cheese? No one. Zero people. So I tried all combinations of spices, sure that the right ratio of turmeric to paprika would unlock the mystery. But to no avail — the spices (perhaps unsurprisingly) always affected the flavor.
Finally, I remembered the old parents’ trick of hiding vegetables in their kids’ meals by blending them in. It hit me: a carrot could add the needed orange hue! And its mild, sweet taste rounded out the flavor profile brilliantly.
Happiness Is… Yummy GF/DF Mac & Cheese
So now, ROMO no more! The gluten and dairy free types (and vegans) of the world can eat classic mac and cheese, just like you remember. And if you decide to eat it straight out of the saucepan, standing in your kitchen, I won’t tell a soul. Just remember to save some for the kids. Or not — also a solid option.
The INGREDIENTS: Dairy Free Cheese, Gluten Free Pasta, and a Few Surprises
Below I share a few notes about the recipe’s ingredients. Make sure to check the recipe card for the full list of ingredients and quantities, though!
- Dairy Free Cheese: Who wants mac and cheese made without cheese? That is just depressing. And yet most dairy free cheeses leave you feeling heavy, and many taste even worse. Of the brands I have tried, the only one I would recommend is Trader Joe’s Mozzarella Style Shreds. In my opinion, this cheese has a mild enough flavor to work, while still providing that necessary creaminess. If you have a favorite brand of DF cheese, feel free to use it here.
- Gluten Free Pasta: My favorite brand of short gluten free pasta is Goodles Gluten Free Pasta. There are a few other brands that I like (for example, Le Veneziane), but I always come back to Goodles. (Just make sure you buy the light pink GF box! The GF box looks pretty similar to their regular pasta, which is in a darker pink box.) You can also feel free to use your favorite gluten free pasta brand here, or if you’re able to handle gluten, traditional pasta works too!
- Dairy Free Butter + Oat Milk: I round out the dairy free sauce with dairy free butter (Melt Organic is my current favorite) and oat milk (I’m an Oatly fan), but you can use your favorite butter and milk. I would not recommend using coconut milk due to its coconut flavor. I use salted butter because I think it tastes better, but you could definitely use unsalted and then adjust the seasoning as needed.
- Salt + Honey: Salt and just a smidge of honey make the flavor pop.
- Surprise #1: Great Northern Beans: These mild-tasting white beans add both creaminess and thickness to the sauce. They also add an extra bit of protein, which is helpful with any dairy free recipe. If you can’t find them, you could try cannellini beans or another mild white bean.
- Surprise #2: Carrot: Adding a humble carrot to the mix makes the sauce the proper color, while also contributing to the overall nutrition by adding vitamin A, B vitamins, vitamin K, and potassium!
The STEPS: How to Make Gluten and Dairy Free Mac and Cheese
The Overview: Making the Mac and Cheese
This recipe for GF/DF mac and cheese is simple and straightforward to make. You sauté the carrots, then mix in the rest of the ingredients and purée until smooth; then stir into the cooked and drained pasta. That’s it!
The Equipment: An Immersion Blender
I cannot tell you for how many years I longed for an immersion blender. I finally bought one recently (the Cuisinart Smart Stick), and hooray! Puréed soups can now be mine without heaving a heavy and hot pot on top of my blender. And, another bonus, I could make this vegan mac and cheese recipe with ease.
If you don’t have an immersion blender, try using a potato masher (this masher by OXO purées well) or a food chopper.
The Process: A Visual Step-by-Step
Here is a visual overview of the process — check out the recipe card for the full instructions.
More Ideas: A Few Other Gluten and Dairy Free Comfort Food Dishes
Looking for other yummy gluten free and dairy free comfort food recipes? Here are a few ideas to add to your list:
Leave a comment to let me know how it goes, have fun, and remember:
Cooking is an act of love — be proud of yourself for creating joy & healing in the world!
Mac and Cheese – Gluten and Dairy Free (easy stovetop recipe)
Equipment
- Immersion blender
Ingredients
- 8 ounce gluten free short pasta – see Notes for recommendation
- 1 carrot
- 1/4 cup dairy free butter
- 7 ounces dairy free cheese – see Notes for recommendation
- 1/2 cup oat milk
- 1/2 cup Great Northern beans – with their juice (don't drain)
- 1/2 teaspoon honey
- 1/2 teaspoon salt – or to taste
Instructions
Make the Sauce
- Peel and chop the carrot to a small dice.• 1 carrot
- Melt the dairy free butter over medium-high heat. Add the carrots and sauté for around 5-6 minutes, or until they can be pierced easily with a fork.• 1/4 cup dairy free butter
- Meanwhile, start a pot of water to boil for the pasta.
- Once the carrots are soft, add the dairy free cheese, oat milk, and beans with their liquid.• 7 ounces dairy free cheese• 1/2 cup oat milk• 1/2 cup Great Northern beans
- Stir periodically until the mixture comes to a boil. Once it boils, stir the mixture continuously for 1 minute. Remove from heat.
Purée the Sauce
- Stir the honey and salt into the cheese mixture.• 1/2 teaspoon honey• 1/2 teaspoon salt
- Purée the cheese mixture using an immersion blender, food chopper, or potato masher until it is smooth and velvety.
Boil the Pasta
- Once the water is boiling, add the pasta along with a large spoonful of salt. Give it all a good stir so the pasta doesn't clump together.• 8 ounce gluten free short pasta
- Cook the pasta according to the package instructions, and drain when cooked to your liking.
Assemble the Mac & Cheese
- Mix the pasta and cheese sauce together until everything is creamy and delicious!
- Taste and adjust seasonings to your liking.
Notes
Tips
- Storage: Store in a sealed container in the refrigerator for up to 5 days.
- Reheating: Reheat in the microwave or on the stovetop. If the mac and cheese looks a bit dried out, add a splash of oat milk to make everything creamy again.
Ingredient Recommendations
- Gluten Free Short Pasta: I recommend Goodles Gluten Free Loopdy Loos.
- Dairy Free Butter: I recommend Melt Organic Plant Based Butter Sticks.
- Dairy Free Cheese: I recommend Trader Joe’s Mozzarella Style Shreds.
- Oat Milk: I recommend Oatly, but feel free to use your favorite brand of dairy free milk (except I wouldn’t recommend coconut milk).
The POSTSCRIPT
FAQs
Yes! This recipe creates a rich, creamy cheese sauce without nutritional yeast. Instead, dairy free cheese, dairy free butter, carrots, and Great Northern beans work together to create a smooth, velvety texture and classic stovetop mac and cheese flavor.
Not at all. Great Northern beans have a mild flavor that blends seamlessly into the sauce. Their main job is to add creaminess and body, helping create a smooth, rich texture without affecting the flavor of the finished dish. You could also use another type of mild, white bean, such as cannellini.
No. The carrots add a classic golden-orange color and help create a smooth, creamy sauce, but they don’t make the mac and cheese taste strange or extra sweet. Once blended with the dairy free cheese, butter, and beans, you can’t taste them at all!
Short pasta shapes work best because they hold onto the creamy cheese sauce. I recommend Goodles Gluten Free Loopdy Loos. Another brand I’ve had success with is Le Veneziane. Feel free to use your favorite if you have one. Be careful not to overcook gluten free pasta, as it can become soft more quickly than traditional pasta. And nobody wants super mushy pasta!
The Mulberry Moment
A little moment of beauty, from me to you!
I snapped a shot of this golden beauty on a recent walk in Berkeley. It seemed very color aligned with this mac and cheese post. If mac and cheese could morph into a rose, this would be it. Wouldn’t you agree?