Dairy Free Mac and Cheese

This macaroni and cheese recipe is the only one you'll ever need because it's the real deal! It's super creamy, extra cheesy, kid-friendly, and it's ready in 30 minutes!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 689kcal

Author Stacey Eckert

Equipment

Medium Pot
Large Pot

Ingredients

16 oz elbow noodles
4 tbsp dairy free butter (I used Miyokos salted butter)
4 tbsp all purpose flour
3 ½ cups unsweetened coconut milk (from a refrigerated carton, not a can)
3 cups shredded dairy free cheddar cheese (I used Violife dairy free shredded cheddar cheese)
1 tsp garlic powder
1 tsp onion powder
¼ tsp turmeric powder (Optional)
⅛ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley roughly chopped

Instructions

Cook the elbow noodles in salted, boiling water in a large pot. While the noodles are cooking, make the cheese sauce. When the noodles are done, drain the water.
Melt the butter in a medium pot over medium-low heat. Add the flour to the melted butter and whisk it for about 3 minutes to make a roux.
Slowly pour in the coconut milk while whisking continuously. Let it heat up for a few minutes until it thickens.
Add the shredded cheese, garlic powder, onion powder, turmeric powder, cayenne pepper, salt, and black pepper. Keep stirring until all the cheese melts it's thick and creamy.
Pour the hot cheese sauce over the cooked noodles and mix it well so the cheese coats every noodle. Garnish with fresh parsley.

Notes

Store the leftovers in an airtight container in the fridge for 2-3 days or freeze it for a future meal.

Nutrition