I made this mac and cheese, and if I were to do it again, I would cut the cheese down to 3 c. I would also plan on reducing the crockpot time for sure. Mine was done in 2 1/2 hours on low in my crockpot.

I also felt that I needed to stir it up when it was finished.or it would have been too solid and would have needed to be cut like a slice of cake. Once I stirred it, I turned the crockpot off, put the lid on and let it set for an hour.because it did finish cooking early. When we were ready to eat, it was moist, flavorful and looked like mac and cheese throughout.

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I made this last night for myself and my roommates (two very large guys who can put away a lot of food). As per usual in our apartment, we doubled the recipe. OMG it’s so rich and creamy, even they couldn’t get far past one bowl. The noodles cooked fine for us, and we stirred it at the very end to blend everything, but this is definitely a repeat recipe. Next time, we’re trying it with less cheese (3 cups instead of 4, or in our case 6 instead of 8) and a little more milk, because it came out very thick.

Still, fantastic recipe. Oh, and by the way, I’m eating leftovers now with bacon stirred in.

After I got this in my inbox, I went to two different stores to gather all of the ingredients and made it last night. I’m a hardcore mac n cheese enthusiast and haven’t been too terribly impressed with most faux ones since going vegan 6 months ago, but this recipe was stellar! I left out the garlic for time’s sake and it turned out amazing. It tastes better as leftovers for some reason. I’m convinced you’re either a magician or a witch. But either way you have an artist’s palette and your talent is unmatched.

I have yet to find a recipe of yours that I don’t LOVE, but this mac and cheese is beyond AMAZING. When I read the post, I wasn’t convinced of the magic powers of arrow root but I was VERY pleasantly surprised, and convinced. I have yet to meet a vegan mac and cheese that REALLY satisfied my cravings for traditional mac and cheese but this recipe was spot on. I roasted some broccoli and tomatoes while the garlic was roasting, and while they were excellent additions I think it would have been amazing even without them!!

I made this over the weekend and it was ah-ma-zing. I was craving something savory and creamy and this totally hit the spot. One suggestion for anyone looking to reheat (which I frequently do with your recipes for lunches during the week!) I would suggest only mixing the amount of pasta and sauce you plan to consume immediately and leaving the rest separate. I stored it in the fridge for a couple days and although still delicious, I think it would be creamier and yummier if I’d poured the stored sauce onto plain pasta before microwaving. Anyways, wanted to share my thoughts:). I’ve made this recipe twice.

Once with flour and once with arrowroot starch. Neither came out mac & cheese-y. The first time (flour) the sauce tasted like chicken broth, which was unexpected and baffling but a pleasant surprise and it was yummy.

The second time though (arrowroot) it didn’t taste good at all. I packed it for lunch at work and when I opened it the sauce was so thick it was all one glob and shaped like the tupperware container. It tasted like sugary plastic and I couldn’t finish it. I don’t know what I did wrong, but this recipe didn’t turn out anything like I expected either time, lol! I’ll stick to your newer creamy mac & cheese with the vegan cream cheese.

Hi, A friend just sent me your blog because I am a lost Mother who’s 13 year old daughter was just told to do the FODMAP diet by our Gastroenterologist. Which in our book means you can eat broccoli and that’s about it. (She is super super picky) I am SO incredibly lost doing this milk and gluten free thing I feel like crying sometimes. So please forgive me if my question seems lame. I just bought the Red Mills xanthan gum stuff that “bonds” ingredients together.

So what is the arrowroot starch? Is it the same thing? Better tasting? When I looked it up on Amazon it said it was a starch/flour. Is that the right one or is it just starch? I try really hard to feed my family wholesome foods that are not processed but this is just an entirely new level. You food looks delicious by the way.

Thanks for any advice/help you can give me! Thank you so much for this! I was skeptical as I have not enjoyed many dairy free cheese dishes, but my 8 year old so dearly wanted gluten free, dairy free mac and cheese that I gave it a try. This was incredible! Even my dairy and gluten eating family members said it was really good, one said he wouldn’t have known it was not “real mac and cheese”. I made it exactly as the instructions indicated. For those yet to make it, it is not too much garlic, it was perfect!

Don’t change a thing. This recipe is a keeper for sure! Made this tonight for dinner – It was absolutely amazing!!!! I even had 3 omni’s try it and they were floored that it was completely dairy free:D Seriously, thank you SO much Dana. Since becoming vegan I’ve tried 7-8 of your recipes and all of them have been winners.

Especially with my non-vegan husband, I’m the only one who cooks and I’ve told him I will only being making vegan things from now on. He hasn’t complained once and has loved everything I’ve made from your recipes so far! I can’t wait to try more of your amazing recipes:D Still not entirely convinced that you don’t use voodoo magic to make these taste so amazingly good LOL. Made this today for lunch, it was perfect! I wanted to change it a tiny bit from the alfredo recipe, to be more of a cheddar mac & cheese. I had daiya on hand, which I’m not a fan of whatsoever, but decided to use it. Seriously, it covered the weird daiya taste and worked perfectly.

And for those vegans that know daiya- it usually doesn’t meltAT ALL! This, this recipe was magic. It melted and was creamy and delicious. Thank you again, so much! For making delicious & simple recipes for those with food allergies that need their comfort food, too! My mother is currently battling cancer and has cut out every bit of “junk” food right now.

I’d love to make a few dishes for her for Thanksgiving for her to still enjoy and this fits the bill and looks heavenly!!! My question is: Do you know if this holds up well as a roux and as noodles.separately. that I can just mix together and warm when ready?

Due to busy kitchen with all of the “traditional” food I plan on making a few small sides at my sister’s house the morning of and then driving 30 minutes to the actual meal. Thanks so much! Holy mother of all that’s good and sacred in the south. I have discovered the holy grail for a southern not eating cheese.? (ok, I stumbled onto YOUR recipe ) I’m from the south and to a true southerner, mac & cheese is sacred stuff & In our house, “perfect” Mac & Cheese means it can’t taste “vegan” or “healthy” & you do NOT play around with it no “strange unidentifiable ingredients” (Marcus’s words) or fancy side additions that top chefs from the Food Channel will often ruin a good old fashion southern PLAIN Mac & Cheese with.

I’ve been vegan since 2013 and have NEVER found a recipe that meant much to my family. Certainly anything worth repeating.

We’ve got company coming in throughout the weekend so last night I was experimenting with your “The best vegan gluten free Mac & Cheese” recipe and it is without doubt a baby Jesus miracle! I have to say the best I’ve ever attempted & hands down a winner in our house! Absolutely delicious! In the beginning the cheese sauce was a bit thick (i had to had more of the almond milk) and I kept envisioning future sauce for baked potatoes, nachos, over steamed veggies, etc. So I really felt like I hit gold! Thank you for providing this site I’ve gone to time and time again (& I’m sorry I’m just now taking the time to say something) but most importantly, thank you for this recipe! DANA I have made 4 vegan mac and cheese recipes.

All of which I tried and was not a fan of. UNTIL YESTERDAY! I made this yesterday to bring to a superbowl party and it was the BEST recipe I have tried. Since going vegan Mac and Cheese is what I have missed and this recipe killed the craving!

Came together in an hour just as the recipe says and was freaking delicious!!! Im not going to lie I may have eaten a solid 1/3 of it hahah. THANK YOU so much for all your amazing recipes, each one ive tried has been the bom dot com! I’m allergic to nuts, and so have trouble with a lot of vegan recipes that call for it. A few questions: 1. Can I use something other than almond milk?

(Can’t do soy either.) Would hemp milk or rice milk or coconut milk work? Can’t make the cashew cheesewhat other subs might there be? Or can you buy vegan parmesan that is not made from nuts? I want to make this tonightlooks incredible and the kids LOVE mac and cheese but two of us now can’t eat dairy or gluten, so this might just be the ticket. This is one of my favorite go-to recipes!

It is ideal for showing friends and family that vegan meals are just as (and often MORE) delicious than those with animal products – I’ve only every received raving reviews when I’ve made it. I have also been experimenting with this cheese sauce with more than just mac n’ cheese We’ve used it for a delicious broccoli-rice-casserole, as a cheese sauce substitute for a baked potato night at our weekly potluck, and I’ve got queso on my mind for the near future Thank you for this recipe and all the others that have become staples in my home. Myself and my non-vegan family enjoyed this dish! I did not use any oil, instead using broth to cook the garlic, adding more than the 4 tbsp as needed. It did get clumpy with the arrowroot, but was perfectly smooth after blending (leaving out the oil removes nearly 500 calories and 56 grams of fat from the dish, which is awesome!) We didn’t find the garlic overpowering at all.

If anything, I think more garlic would only make it even better! We generously added more vegan parm on top, along with paprika, and broiled it for a few minutes which made the dish even yummier. We also used 1 cup homemade almond milk and 1 cup soy milk, and the consistency of the sauce was perfect. I’ve made other vegan mac and cheese, they’re good, but this this is fantastic.

I did add a little bit (may 1/4 C) of vegan cheddar, and I didn’t roast the garlic, I just didn’t want to take the time. I sauteed the garlic with some shallot in veggie broth first then followed the recipe from there. I just ate the little bit of leftover there was- it’s great re-heated as well. I plan on taking this to work next week to share with everyone along with the lentil sloppy Joe’s. They all know I’m vegan, but they will be impressed with this.

Thanks for another great recipe!!!!! I am a newer vegan and so I am very determined to find delicious recipes for my family (including my carnivore members especially) that they love!

While I did not make this recipe gluten free, I want you to know Dana, it was GONE!!! I have made it twice, and the second time my 19 year old son had a friend here visiting and he loved it!! It is a huge hit and there are never leftovers. Thank you so much for your awesome recipes that taste AMAZING!!! I am so grateful for your site and am researching it daily for my next amazing vegan meal! We enjoyed the recipe. A couple things: We have a cashew allergy in our house so I substituted macadamia nuts to make the parmesan this time and it worked fine.

I’ve found walnuts worked better though when I made vegan parmesan before. Next time I’ll give brazil nuts a try. We enjoyed turning this recipe into truffle mac by drizzling truffle oil and topping with toasted “crumbs” made from heating olive oil, minced garlic, almond flour, salt and pepper and toasting on stove top. I’ve personally found Bob’s Red Mill almond flour works better for making “crumbs” than the Wellbees because the Wellbees is quite fine.

This was amazingand versatile! Made the pasta and added about half of bag of frozen peas towards the end of cook time and sauted some baby bellas in olive oil and garlic and added to pasta after it was drained. Made the sauce as directed and added to pasta with a few good shakes of cayenne to spice it up a bit. Delicious, filling, comfort food.

I’m new to plant based eating, and this is a solid recipe I will come back to! I imagine there are many sauted veggie add-ins that would be amazing (asparagus, peppers, sun-dried tomatoes and spinach).