Vegan Macaroni and Uncheese Casserole
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • 2½ cups dry elbow macaroni
  • 2 tablespoons olive oil
  • ⅓ cup all-purpose or wheat flour
  • ½ teaspoon dry mustard
  • Pinch cayenne
  • 1¾ cups plain unsweetened dairy-free milk beverage, warmed, plus additional as needed
  • ½ cup nutritional yeast flakes
  • Salt, to taste
  • Black pepper, to taste
  • ½ cup packed whole-grain bread crumbs
  • 1 to 2 tablespoons dairy-free buttery spread (optional)
  1. Preheat your oven to 375°F and grease an 8-inch square baking dish.
  2. Cook the macaroni al dente according to package directions.
  3. While macaroni is cooking, heat the oil in a large saucepan. Stir in the flour, mustard, and cayenne. Cook and stir for 1 minute. Gradually stir in the hot milk, a little at a time, whisking constantly. (It will take about 5 to 7 minutes to add the milk. The sauce should continue to bubble as you add the milk. If it doesn't, you are adding the milk too quickly). If necessary, cook the sauce until it is the consistency of thick cream, about 2 to 4 minutes longer. If it thickens too much, whisk in more dairy-free milk beverage.
  4. Remove the pan from heat and whisk in the nutritional yeast flakes. Season the sauce with salt and pepper. Stir in the cooked macaroni until it is evenly coated.
  5. Transfer the pasta and sauce to your prepared baking dish and even it out. Sprinkle the top evenly with the bread crumbs. Dot the bread crumbs with the dairy-free buttery spread (if using).
  6. Bake the casserole for 25 to 30 minutes, or until the top is golden. Let the casserole stand for 5 minutes before serving.
Recipe by Go Dairy Free at