CREAMY MACARONI & CHEESE -VEGAN/GLUTEN-FREE

There really is no comfort food like a good creamy macaroni and cheese.  Am I right?  Well …. maybe a creamy garlicky macaroni and cheese because garlic makes everything better!  I love making it the old fashioned way with a lovely crispy breadcrumb crust topping.  Delish!  It’s almost impossible to find vegan/gluten-free breadcrumbs so I prepare my own.  Super easy and I freeze them so they’re ready to use in a pinch.

How to prepare vegan/gluten-free breadcrumbs:

Place slices of bread on baking sheet.  Pop in 350F preheated oven and bake each side for approximately 20 minutes or until golden brown.

Let sit overnight on counter for bread to harden.  Break into pieces, place in food processor and pulse until breadcrumbs form.  Store in airtight container in freezer.

Prepare breadcrumb crust:

Whisk all dry ingredients together.  Pour melted butter into seasoned breadcrumb mixture and use fork to work butter into breadcrumbs until well combined.  Set aside and turn oven on broil.

Prepare macaroni and cheese sauce:

Macaroni:  Follow instructions on box of macaroni.  It should take 5 – 7 minutes to cook.  It’s important not to overcook noodles.

While pasta is cooking prepare sauce: 

In a saucepan, melt butter over medium heat.  Once butter has melted whisk in garlic.  Sauté for 30 seconds only.   Be careful not to burn garlic.   Whisk in flour until well incorporated with butter.   Add milk in small increments while whisking continuously.  This will ensure a lump free sauce.  Add salt, pepper and onion powder and continue whisking until you have a smooth white sauce.  Keep whisking until mixture begins to thicken.   Turn down heat to low.

Add 1 ½ cups of cheddar cheese and continue to whisk until cheese is melted.  This could take up to 2 minutes.

Macaroni should be fully cooked at this point.  Drain noodles well.  Pour noodles into saucepan and fold into sauce until completely covered.

Place in casserole dish and sprinkle with ¼ cup of cheddar cheese.  Spread breadcrumb mixture over cheddar cheese layer.  Place casserole dish in oven and broil for 30 seconds.  Watch to ensure crust does not burn.

Serve immediately.

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CREAMY MACARONI & CHEESE -VEGAN/GLUTEN-FREE

  • Author: Carla's No Place Like Home
  • Prep Time: 10 minutes
  • Cook Time: 5 - 7 minutes
  • Total Time: 15 - 17 minutes
  • Yield: 6 servings 1x
  • Category: main
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

There really is no comfort food like a good creamy macaroni and cheese.  Am I right?  Well …. maybe a creamy garlicky macaroni and cheese because garlic makes everything better!  I love making it the old fashioned way with a lovely crispy breadcrumb crust topping.  Delish!  It’s almost impossible to find vegan/gluten-free breadcrumbs so I prepare my own.  Super easy and I freeze them so they’re ready to use in a pinch.


Ingredients

Scale

How to make vegan/gluten-free breadcrumbs:

Ingredients:

  • 1 loaf of vegan/gluten-free bread

Breadcrumb Crust:

  • 1/3 cup vegan/gluten-free breadcrumbs
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons melted vegan butter

Cheese Sauce:

  • 3 tablespoons vegan butter
  • 2 garlic cloves, minced
  • ¼ cup gluten-free flour
  • 2 ½ cups plant-based milk (not coconut milk)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon onion powder
  • 1½ cups vegan cheddar cheese + ¼ cup for topping (I use Earth Island brand)

 


Instructions

To prepare your own breadcrumbs:

  1. Place slices of bread on baking sheet.
  2. Pop in 350F preheated oven and bake each side for approximately 20 minutes or until golden brown.
  3. Let sit overnight on counter for bread to harden.
  4. Break into pieces, place in food processor and pulse until breadcrumbs form. ‘
  5. Store in airtight container in freezer.

Prepare breadcrumb crust:

  1. Whisk all dry ingredients together.
  2. Pour melted butter into seasoned breadcrumb mixture and use fork to work butter into breadcrumbs until well combined.
  3. Set aside.
  4. Turn oven to broil.

Prepare macaroni and cheese sauce:

Macaroni:

  1. Follow instructions on box of macaroni.  It should take 5 – 7 minutes to cook.  It’s important not to overcook noodles.

While pasta is cooking prepare sauce:  

  1. In a saucepan, melt butter over medium heat.
  2. Once butter has melted whisk in garlic.
  3. Sauté for 30 seconds only.   Be careful not to burn garlic.
  4. Whisk in flour until well incorporated with butter.
  5. Add milk in small increments while whisking continuously.  This will ensure a lump free sauce. 
  6. Add salt, pepper and onion powder and continue whisking until you have a smooth white sauce.  Keep whisking until mixture begins to thicken.
  7. Turn down heat to low.
  8. Add 1 ½ cups of cheddar cheese and continue to whisk until cheese is melted.  This could take up to 2 minutes.
  9. Macaroni should be fully cooked at this point.
  10. Drain noodles well.
  11. Pour noodles into saucepan and fold into sauce until completely covered.
  12. Place in casserole dish and sprinkle with ¼ cup of cheddar cheese.
  13. Spread breadcrumb mixture over cheddar cheese layer.
  14. Place casserole dish in oven and broil for 30 seconds.  Watch to ensure crust does not burn.
  15. Serve immediately.

 

 


Keywords: vegan macaroni and cheese, gluten-free macaroni and cheese, creamy plant-based macaroni and cheese

 

 

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