Gluten-free Dairy-free Macaroni and Cheese
I ruined eight batches while developing this recipe — a reminder that dairy-free cheeses don’t always melt like dairy cheese. The sauce sometimes separated or curdled until I dialed in the right technique. After testing, I landed on a dependable method so you can enjoy a creamy, comforting mac and cheese without the stress.
Mac and cheese is a classic comfort food: creamy, cheesy, and loved by kids and adults alike. If you need a version that is gluten-free, dairy-free, nut-free, or vegan, it’s easy to assume you’ll miss out. This recipe delivers the familiar flavor and mouthfeel using accessible, pantry-friendly ingredients so nobody has to skip the comfort.
This dish works for busy weeknights or special occasions like Thanksgiving and Easter. Serve it straight from the pan for a casual meal, or bake it with breadcrumbs for a golden, crunchy topping. The recipe uses common grocery items like canned coconut milk and vegan butter and comes together in about 40 minutes.
Table of Contents
Why You’ll Love This Recipe
- Dairy-free & gluten-free: A comforting classic made allergy-friendly without sacrificing taste.
- Nut-free: Safe for households with nut allergies.
- Easy: Straightforward steps using ingredients you can find at most supermarkets.
- Kid-approved: Creamy, cheesy, and popular with picky eaters.
- Versatile: Serve stovetop-style or bake it with a crispy breadcrumb topping.
Ingredients
What you’ll need:
- Gluten-free pasta – Elbow macaroni works well. Different gluten-free pastas will change texture slightly, so follow package instructions and watch cooking times closely.
- Vegan butter – Use vegan butter for flavor and melting properties in the roux and breadcrumb topping.
- Tapioca or arrowroot flour – These give vegan cheese sauce better stretch and help thicken it. You can substitute a 1:1 gluten-free flour if needed.
- Canned full-fat unsweetened coconut milk – Thicker than most plant milks and creates a rich sauce. Other dairy-free milks will yield a thinner sauce; avoid oil-based vegan creams here.
- Salt and black pepper
- Dairy-free cheddar – Use a shredded dairy-free cheddar. Different brands vary slightly in flavor but generally perform well.
- Dairy-free mozzarella (optional) – Adds depth of flavor; substitute extra cheddar if you prefer.
- Gluten-free breadcrumbs – Make crumbs from gluten-free bread in a food processor for the topping. Quantity depends on bread size; aim for about 3/4 cup crumbs.
How to Make It
- Cook the gluten-free pasta until just al dente, then drain. Be careful not to overcook—some gluten-free pastas need only a few minutes less than package time, especially if you plan to bake it.
- In a saucepan over medium heat, melt half the vegan butter and whisk in the tapioca (or chosen flour) to form a roux.
- Gradually whisk in the coconut milk until the mixture is smooth and begins to thicken.
- Add salt, pepper, and the dairy-free cheeses. Keep the heat at medium and stir continuously until the cheeses melt into a creamy sauce (about 3–4 minutes). Remove from heat promptly to avoid separation.
- Toss the cooked pasta with the sauce until well coated.
- For a baked version, transfer to a 9×9 baking dish. Mix the remaining melted vegan butter into the breadcrumbs and sprinkle evenly over the top. Bake at 350°F (175°C) until the topping is golden, about 30 minutes. Let rest 10 minutes before serving so the sauce firms up.
- For a stovetop-only version, reduce the milk slightly (about 1 1/2 cups) and skip baking—serve immediately once pasta is combined with the sauce.
Other Easy Sides You Will Love
If you enjoy this mac and cheese, try these family-friendly sides:
- Crispy Smashed Brussels
- Crispy Roasted Potatoes – oven or air fryer
- Sweet Potato Fries
- Whole30 Kale Salad
Gluten-free Dairy-free Macaroni and Cheese is a dependable comfort-food makeover: rich, creamy, and allergy-friendly. It’s easy enough for weeknights and tasty enough for holidays, pleasing both picky eaters and food-sensitive guests.
Gluten-free Dairy-free Macaroni and Cheese
Autumn @wholefoodfor7
Pin Recipe
Equipment
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1 9×9 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
- 2 1/2 cups canned full-fat unsweetened coconut milk see notes
- 1 slice gluten-free bread food processed into 3/4 cup crumbs; use more slices if bread is small
Instructions
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Preheat oven to 350°F (175°C).
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In a large pot, boil water and cook pasta according to package directions but stop early—cook just to al dente so it won’t become mush in the oven. Drain.
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While the pasta cooks, melt 2 tablespoons vegan butter in a medium saucepan over medium heat. Whisk in the tapioca or flour to make a roux.
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Once bubbling, add the coconut milk, salt, and pepper. Stir until the mixture starts to thicken, about 3–4 minutes, then add the dairy-free cheeses.
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Key: keep the heat at medium and stir continuously so the dairy-free cheese melts smoothly (about 3–4 minutes). Remove from heat as soon as it’s melted.
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Combine the pasta and sauce in a 9×9 baking dish and mix well. Melt the remaining 2 tablespoons vegan butter and toss into the breadcrumbs, then sprinkle the crumbs over the mac and cheese.
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Bake at 350°F for 30 minutes. Let rest at least 10 minutes before serving to allow the sauce to set.
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Store leftovers in a sealed container in the fridge up to one week, or freeze for up to three months.
Notes
Tapioca flour – Gives the sauce a pleasant stretch and thickens it. A 1:1 gluten-free flour can be used if needed.
Coconut milk – Canned full-fat unsweetened coconut milk produces the creamiest result. Other plant milks thin the sauce; avoid oil-based vegan creams here.
Dairy-free cheese – Most shredded dairy-free cheddars will work similarly; flavor varies slightly by brand.
Breadcrumbs – Pulse gluten-free bread into crumbs for the topping. Depending on slice size, you may need one or two slices to reach about 3/4 cup.
STOVETOP OPTION: For a quicker stovetop version, use about 1 1/2 cups coconut milk, skip the breadcrumb topping and baking, and serve as soon as pasta and sauce are combined.
Nutrition