I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies! Cooking easy allergy friendly meals should not have to be difficult! All my recipes are gluten free and tree nut free. If they are not already dairy free I will always give an option to make it dairy free!
This vegetarian mac and cheese recipe is a lifesaver for busy weeknights and meal prep! There’s no pre-cooking the pasta either! Simply combine everything in a baking dish and let the oven do the work for you! Its made in one pan and uses minimal dishes just like my gluten free creamy tomato and spinach pasta bake and my gluten free creamy pesto pasta bake!
This recipe is gluten free, vegetarian and nut free. It can also be made vegan and dairy free.
why you’ll love this recipe
- Easy Ingredients: This vegetarian mac and cheese requires just a handful of ingredients that you might already have in your pantry and fridge. No need for a fancy shopping list!
- Minimal Steps: There’s no need to pre-cook the pasta or spend ages over the stove. Simply combine everything in a baking dish and let the oven do the work.
- One-Pan Wonder: Cleanup is a breeze! Since everything cooks together in one baking dish, you’ll have minimal pots and pans to wash.
- Quick Cook Time: The kid-friendly recipe comes together in under an hour, making it ideal for those evenings when you’re short on time.
- Meal Prep Friendly: I love to double the recipe and portioning it into individual containers creates delicious lunches or quick dinners throughout the week.
- You only need a handful of ingredients and one baking dish. No need to create a complicated shopping list or spend hours searching for obscure ingredients. The easy recipe requires minimal steps.
- The whole family will love this ultimate comfort food recipe, even the picky eater.
ingredients & substitutions
Gluten-free pasta: This is the base of the vegetarian mac and cheese. Any type of gluten-free pasta will work, like rice noodles or corn pasta. Pasta can be made al dente if you cook for slightly less than the suggested amount of time. You can use rotini, bow ties or elbow pasta. You can use whole wheat pasta if you are not gluten free. My favorite gluten free pasta is the brown rice pasta from trader joes.
Plant-based milk: This creates a creamy sauce. Use any milk you like, like almond milk, soy milk, coconut milk or even regular milk or whole milk if you are not dairy free. If you dont have milk you can use vegetable broth or chicken broth but the dish will be less creamy. You can also mix in some sour cream or yogurt to make more of a creamy cheese sauce. If you have any white sauce, alfredo sauce, bechamel sauce or garlic pizza sauce you can use that in place of the milk too in this delicious recipe.
Sharp Cheddar cheese: This gives the dish a cheesy flavor and creates the sauce once the cheese melts. You can use any type of shredded cheese you prefer, or a dairy-free alternative like soy cheese. I like the daiya cheddar shreds. Sprinkle extra cheese on top for a golden brown cheesy topping. You can also use asiago cheese or mozzarella for a white sauce.
Nutritional yeast: This adds a cheesy, nutty flavor to the homemade mac and cheese. It’s optional, but you can skip it and use a generos amount of garlic powder and onion powder instead.
Paprika: This adds a smoky taste and a nice red color. You can leave it out if you don’t have it.
Parmesan cheese: This adds a salty, nutty flavor. You can use any shredded cheese you prefer, or a dairy-free alternative like soy cheese.
Broccoli: This is a great way to add some veggies! I lke to use fresh broccoli but you can also use frozen broccoli florets for convenience. Try also adding more of your favorite vegetables like red bell pepper, carrots, peas, or zucchini.
taste & texture
This vegetarian mac and cheese is cheesy, creamy, and veggie-packed. The gluten-free pasta cooks up tender and the broccoli florets add a slight crunch. The cheesy sauce is rich and flavorful, thanks to the cheese and nutritional yeast. The paprika adds a hint of smokiness. Overall, it’s a satisfying and comforting classic mac and cheese recipe.
directions
- Preheat the oven to 350°F (175°C).
- In a baking dish or casserole dish, combine the uncooked pasta, chopped broccoli, plant-based milk, shredded cheddar cheese (or dairy-free alternative), roast garlic nutritional yeast, paprika, and shredded Parmesan cheese (or dairy-free alternative).
- Mix well to ensure all ingredients are evenly distributed.
- Cover the baking dish with aluminum foil.
- Bake for 1 hour, or until the pasta is tender and cooked through. Cheese should be melted and creamy and golden brown.
- Remove the aluminum foil and check the pasta for doneness. If the pasta is still firm, return the dish to the oven for an additional 10 minutes.
- I like to serve the vegetarian mac and cheese immediately.
expert tips & tricks
- For a richer flavor, use a full cup of each cheese (cheddar and Parmesan).
- Add cayenne pepper, chili powder, red pepper flakes or drizzle hot sauce on top for a spicy kick and extra flavor.
- Add a few tablespoons of tomato sauce during the cooking process for a tomato cheese sauce.
- Top with your favorite turkey chili to make a fun chili mac and cheese recipe.
- Season with black pepper and sea salt for extra flavor.
- You can substitute other cooked vegetables for the broccoli, such as chopped carrots, zucchini, or peas.
- Top with bread crumbs for the last 5 minutes of baking for the perfect way to create crunchy topping.
- I like to add more vegetables such as butternut squash or fresh produce for a heartier dish.
recipe variations
- To make this vegetarian mac and cheese low carbs, use cauliflower or chickpea based low carb pasta.
- To make this vegetarian mac and cheese low fat, I like to use fat free or low fat cheese.
- To make the best vegan mac and cheese vegan, I like to simply use vegan cheese and vegan milk.
how to serve, store and meal prep
This vegetarian mac and cheese is delicious straight out of the oven. Serve it with a side salad or some crusty bread for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, let the dish cool completely and then portion it into freezer-safe containers. Freeze for up to 2 months.
To reheat, I like to thaw individual portions in the fridge overnight or reheat from frozen in a microwave-safe dish on low power, stirring occasionally, until heated through.
This recipe is perfect for meal prep! I like to portion the cooked pasta bake into individual containers before freezing or storing in the fridge.
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
One Pan Vegetarian Mac and Cheese (Gluten free)
Ingredients
- 8 ounces gluten-free pasta uncooked
- 2 cups oat milk or plant based milk
- ½ to 1 cup shredded cheddar cheese or plant based cheese
- 2 tablespoons roasted garlic nutritional yeast
- ½ tablespoon paprika
- 2 tablespoons Parmesan cheese or plant based cheese
- 1 cup broccoli chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a baking dish, combine the uncooked pasta, chopped broccoli, plant-based milk, shredded cheddar cheese (or dairy-free alternative), roast garlic nutritional yeast, paprika, and shredded Parmesan cheese (or dairy-free alternative).
- Mix well to ensure all ingredients are evenly distributed.
- Cover the baking dish with aluminum foil.
- Bake for 1 hour, or until the pasta is tender and cooked through.
- Remove the aluminum foil and check the pasta for doneness. If the pasta is still firm, return the dish to the oven, uncovered, for an additional 10 minutes.
- Serve immediately.
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