Gluten-free Dairy-free Macaroni and Cheese
I ruined not 1, not 2, but EIGHT batches of macaroni and cheese testing this recipe. Let’s just say it – dairy-free or vegan cheese does not behave and melt like dairy cheese. Sometimes the cheese sauce would weirdly almost curdle and separate, sadly ending it up in the drain. I went through extensive testing on how to make this dish great so you don’t have to!
Mac and cheese is one of those classic comfort foods that so many of us grew up loving. Creamy, cheesy, cozy, and kid-approved, it’s often a family favorite. But if you need a version that’s gluten-free, dairy-free, nut-free, plant-based, or vegan it can feel like you have to miss out on this classic dish.
Not anymore! This Gluten-free Dairy-free Macaroni and Cheese brings all the nostalgic flavor and gooey texture you crave—without the gluten, dairy, or nuts. It’s a simple recipe made with real ingredients that you’ll want to put on repeat.
This recipe is designed to be easy enough for busy weeknights, yet delicious enough to bring to family gatherings or potlucks. It’s a family favorite for Thanksgiving and Easter. Eat it out of the pan, or bake it with breadcrumbs for an extra crunch, just like I learned how to make it in my college cooking class.
Because this recipe uses staples from Walmart like coconut milk and vegan butter, you won’t need to hunt down hard-to-find ingredients. Plus, it comes together in 40 minutes, so you can get dinner on the table fast. The result is a comforting bowl of mac and cheese that’s completely dairy-free, gluten-free, nut-free, and 100% delicious.
Why You’ll Love This Recipe
- Dairy-free & Gluten-free: Comfort food made allergy-friendly without losing flavor.
- Nut-free: Perfect for families with nut allergies.
- Easy: Simple steps and pantry-friendly ingredients.
- Kid-approved: Even picky eaters love this creamy, cheesy dish.
- Versatile: Enjoy stovetop-style or baked with a crispy topping.
Ingredients
Here’s what you’ll need to make Gluten-free Dairy-free Macaroni and Cheese:
- Gluten-free pasta – This recipe was created using a basic gluten-free pasta like this one from Walmart. Though you can use other gluten-free pasta, such as chickpea Banza pasta, keep in mind this will change the consistency of the mac and cheese.
- Vegan butter – I love the similar flavor and melt of vegan butter, and prefer it in my dairy-free dishes. Use a vegan butter like this one I love from Walmart.
- Tapioca flour – Ideal for vegan cheese sauces, as it gives sauces more of a “stretch” than other Paleo flours. It also thickens the sauce. You can use 1:1 gluten-free flour as well.
- Coconut milk – Coconut milk is thicker than most dairy-free milks and I highly recommend it. I use unsweetened, canned coconut milk, with this one being my favorite. You can use another dairy-free milk, but the result will be a bit thinner sauce.
- Salt + pepper
- Dairy-free cheddar cheese – There are quite a few dairy-free cheese shred brands out there now, which is wonderful! You can find a review of 8 dairy-free cheese brands and my favorite cheese here. I tested this with several dairy-free cheese and all performed similarly, with just a slight difference in taste.
- Dairy-free mozzarella cheese (optional) – You can omit the mozzarella for convenience or budget reasons, using 4 cups cheddar cheese instead. But, the variety of cheese will give the gluten-free dairy-free macaroni cheese more of a depth of flavor we enjoyed.
- Gluten-free bread crumbs – I use one slice of my favorite gluten-free bread, turned into crumbs in a food processor to get the delicious bread crumb topping. If you are using small gluten-free bread, you will probably need at least 2 slices to get 3/4 cup breadcrumbs.
How to Make It
- Cook the gluten-free pasta until al dente, then drain.
- In a saucepan, melt the vegan butter and whisk in tapioca flour to make a roux.
- Slowly stir in the coconut milk until smooth and creamy.
- Add salt, pepper, and dairy-free cheddar (plus mozzarella if using) until melted. KEY: Keep heat at medium and don’t stop stirring to help the vegan cheese melt properly. For me, this took 3 minutes. Remove from heat immediately.
- Toss the pasta in the sauce until fully coated.
- For a baked version, pour into a dish, sprinkle with gluten-free bread crumbs, and bake until golden on top.
Other Easy Sides You Will Love
If you love this Gluten-free Dairy-free Macaroni and Cheese, here are more family-friendly sides to try from Wholefoodfor7:
Gluten-free Dairy-free Macaroni and Cheese is the ultimate comfort food makeover. It’s creamy, cheesy, and filling, but also allergy-friendly and easy to make. Whether you serve it as a main dish or a hearty side, this recipe is guaranteed to please the whole family—picky eaters included.
Gluten-free Dairy-free Macaroni and Cheese
Equipment
- 1 9x9 baking dish I use glass
Ingredients
- 8 ounces gluten-free elbow macaroni see notes
- 4 tablespoons vegan butter divided
- 2 tablespoons tapioca or arrowroot flour or gluten-free 1:1 flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups dairy-free cheddar cheese
- 1 cup dairy-free mozzarella cheese for best flavor; can sub another cup of cheddar cheese instead
- 2 1/2 cups canned full-fat unsweetened coconut milk see notes
- 1 slice gluten-free bread food processed into 3/4 cup crumbs; 1 slice if using extra large bread like Franz Sourdough, or 2 regular gluten-free bread slices
Instructions
- Preheat oven to 350 degrees.
- In a large pot, boil water and cook pasta per package instructions. BUT, do not cook it the full time. Cook just barely to al dente, or the pasta will turn into mush in the oven. For regular gluten-free elbow pasta, that's only 3-4 minutes. Drain water.
- While pasta is cooking, in a medium saucepan over medium heat, melt 2 tablespoons butter. Add the flour and whisk to combine, turning into a roux.
- Cook until bubbling, then add the milk, salt and pepper. Stir and cook until it starts to thicken, about 3-4 minutes. Then add cheese.
- IMPORTANT: Dairy-free cheese will melt well into a cheese sauce if you cook over a medium heat, stirring continuously, until melted - about 3-4 minutes. Remove from heat once melted. Too long of cooking time or too low or too high a heat can result in a ruined sauce, take my word for it!
- Combine cooked pasta and sauce in a 9x9 baking dish. Stir until well combined. This will be very "saucy." Melt the remaining 2 tablespoons of butter and mix with a fork into the bread crumbs. Sprinkle on top of the macaroni and cheese.
- Bake at 350 degrees for 30 minutes. Remove from oven. The sauce will look too "saucy" still, but trust. Let sit for at least 10 minutes until serving.
- Store leftovers in a sealed container in the fridge for up to 1 week or freezer for 3 months.
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