Best Ever Mac & Cheese (Gluten Free, Vegan)

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
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My gluten free and vegan take on the classic Mac & Cheese! If you’re familiar with my website you’ll know I’m a fan of nutrient dense dinners and I always try to put a healthier twist on old classics! This, however, is the exception!

If you are wanting a Macaroni Cheese made with butternut squash and cashew nuts then, unfortunately, this is not the one for you! I have left this in all its cheesy, carby, high calorie glory and I honestly would not have it any other way! As a student, before I learnt to cook or got diagnosed with coeliac disease I would practically live off Bachelor’s Mac ‘n’ Cheese so I wanted to recreate my own gluten free and vegan version with this recipe!

I don’t make this Mac & Cheese often but when I do it hits the spot! This recipe is really tasty on its own as a quick midweek dinner or as a side as part of a larger feast on a weekend! You could also up the ante with this by popping it in an ovenproof dish, topping with a mixture of gluten free breadcrumbs and dairy free cheddar style cheese and baking for fifteen minutes until the cheese melts. Adding broccoli, leeks and tiny pieces of vegan bacon or pancetta to this before baking also works so well!

This may sound controversial but I would highly recommend putting any leftover Mac & Cheese in a toastie, (yes, you read that correctly), with a little bit of mustard and some extra cheese or even on top of a juicy vegan burger.

For any leftover vegan cheese why not whip up a few of my Dairy Free Jalapeno Poppers, the recipe for which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 2 cups gluten free macaroni
  • 200ml 1 cup unsweetened soya milk
  • 50g 1/4 cup dairy free cheddar style cheese (grated)
  • 3 tbsp dairy free parmesan
  • 2 tbsp gluten free plain flour
  • 2 tbsp nutritional yeast
  • 1 tbsp dairy free butter
  • 1/2 tsp garlic salt
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • pinch nutmeg
  • pinch sea salt
  • pinch black pepper


  1. Cook the macaroni according to the instructions on the packet, drain and set aside
  2. Melt the butter in a large saucepan and add the soya milk, grated cheddar and parmesan. Cook over a low heat, stirring constantly, until the cheese begins to melt
  3. Add the garlic salt, oregano, paprika and nutmeg to the sauce and stir well
  4. Remove from the heat and add the flour, a little bit at a time, while stirring continuously until the sauce begins to thicken
  5. Add the nutritional yeast and season with salt and pepper to taste, mix well until you are left with a smooth sauce
  6. Add the cooked macaroni to the saucepan and combine everything together. Return to a low heat and cook for a few more minutes


  1. Claire

    This really is the best Mac and cheese ever. I’ve tried so many vegan and gluten free recipes and nothing matches this, you will not be disappointed!! The added herbs make it!! Thanks for allowing me to have Mac and cheese in my life again????

    • Natasha Gelder

      I’m so glad you like this recipe and can have Mac & Cheese again! Thanks for leaving such lovely feedback x

  2. Mel

    Would this freeze okay if I made a batch of it?

    • Natasha Gelder

      To be honest I tend to avoid freezing gluten free pasta as I don’t think it reheats very well!


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