Dairy-Free Bacon Macaroni and Cheese
Dairy-free cheese shreds and almond milk make a creamy macaroni sauce, finished with crisp bacon.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Dry macaroni, bacon and reserved bacon fat form the base of this pasta.
- A sauce-and-pasta combination. The method explains when to combine the noodles with the sauce so the texture stays in focus.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Saucepan or cooking pot
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Flour or baking mix. This recipe specifies all-purpose flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Optional additions. The card marks chopped thyme as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Dairy-Free Bacon Macaroni and Cheese
Ingredients
Equipment
Method
- Cook bacon until crisp, reserving 1 tablespoon fat. Cook pasta according to its package and drain.
- Melt vegan butter in a large saucepan and soften garlic for 1–2 minutes. Whisk in flour, then gradually whisk in dairy-free milk.
- Stir in reserved bacon fat, dairy-free cheeses, nutritional yeast, and seasonings. Heat gently until smooth.
- Fold in pasta and top with crumbled bacon and optional thyme.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.
Pasta: Banza or Kaizen plain pasta in a suitable shape. Follow that product’s cooking time; nutrition differs by brand. Kaizen contains lupin.
Dairy-free cheddar: Violife Just Like Cheddar Shreds. Dairy cheddar and dairy-free shreds have different nutrition.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Use the pasta shape and cooking stage described in the card. Different brands and shapes can absorb sauce at different rates.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Toss or layer the pasta as directed, then divide the finished dish evenly. A simple vegetable side can be served separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 613 calories, 14.1 g protein, 62.9 g total carbohydrate, 32.6 g fat and 2.8 g fiber. One serving is 1/6 of the finished recipe.
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