Baked (or not) Nut-Free Macaroni and Cheese
Mac and cheese is a classic comfort food, but if you’re looking for a version that’s nut-free, plant-based, and packed with flavor, you’re in for a treat! This recipe brings all the creamy, cheesy goodness without any dairy or nuts, making it perfect for anyone with nut allergies or dietary restrictions. Using a blend of vegetables and plant-based ingredients, this dish achieves a velvety sauce that clings to every piece of pasta, creating that ideal cheesy pull and savory richness.
You can enjoy it as a stovetop mac and cheese or bake it for a golden, crispy top. Whether you’re serving a family dinner or a potluck, this nut-free mac and cheese is sure to impress! Let’s dive into why this recipe might just become your new favorite.
Why You’ll Love Nut-Free Macaroni and Cheese
- Nut-Free and Allergy-Friendly: This recipe skips the cashews and nuts often found in plant-based cheese sauces, making it a safe choice for those with nut allergies.
- Packed with Flavor: Thanks to ingredients like sauerkraut, Dijon mustard, and paprika, the sauce has a tangy, complex flavor that’s just as satisfying as classic mac and cheese.
- Versatile: Make it stovetop for a quick meal or bake it with panko for a crispy, crowd-pleasing option.
- Creamy and Rich: Despite being plant-based, this sauce has a creamy, cheesy texture that’s hearty and comforting.
What You Need to Make Nut-Free Macaroni and Cheese
Here’s what you’ll need to make this delicious nut-free mac and cheese. For exact measurements, check out the recipe card below.
- Oil and Water: A bit of oil for sautéing and water for boiling the base ingredients.
- Kabocha or Butternut Squash and Potato: These veggies create the creamy base of the sauce.
- Arborio Rice: Adds extra creaminess and body to the sauce.
- Onion, Red Bell Pepper, and Garlic: For savory, aromatic depth.
- Sauerkraut, Tahini, and Dijon Mustard: These provide tanginess and flavor complexity.
- Vinegar and Seasonings: White wine vinegar, sea salt, black pepper, and paprika for balance and flavor.
- Elbow Pasta: The classic shape for mac and cheese, ideal for holding the sauce.
- Panko Breadcrumbs and Vegan Butter: For that golden, crunchy topping when baked.
How to Make Nut-Free Macaroni and Cheese
- Cook the Base Vegetables: In a large saucepan, combine water, squash, potato, and rice. Bring to a boil, then reduce to a simmer and cook until the squash is tender.
- Sauté Aromatics: In a skillet, heat olive oil and add onion, bell pepper, and garlic. Sauté until soft and fragrant.
- Blend the Sauce: In a high-speed blender, combine sauerkraut, tahini, mustard, vinegar, and seasonings. Add the cooked veggies (including cooking water) and sautéed ingredients. Blend until creamy.
- Combine with Pasta: Add the sauce to cooked pasta, stirring to coat. Serve as is for stovetop or proceed to bake.
- Optional Baking Step: Preheat oven to 375°F. Transfer pasta to a greased baking dish. Top with panko mixture and bake until golden brown and bubbly. Let rest before serving.
Commonly Asked Questions
Can I make this mac and cheese ahead of time?
Yes! You can make the sauce in advance and refrigerate it in a sealed container for up to 5 days. When ready, simply warm it and toss with freshly cooked pasta.
Can I use a different type of pasta?
Absolutely. While elbow pasta works best, feel free to use any short pasta you have on hand, like shells or rotini.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, crushed crackers, or even gluten-free options if you need to avoid gluten. Just be sure to add a little oil or melted vegan butter for that crunchy topping.
How do I make this gluten-free?
To make this gluten-free, use gluten-free pasta and gluten-free panko breadcrumbs. The rest of the ingredients are already gluten-free.
Can I freeze leftovers?
Yes, this mac and cheese can be frozen. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in the oven or on the stovetop.
Baked (or not) Nut-Free Macaroni and Cheese
Ingredients
- 1 tablespoon of oil optional
- 2 1/2 cups water
- 2 cups peeled and cubed kabocha or butternut squash
- 1 large russet potato peeled and cubed
- 1/4 cup arborio rice
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 4 cloves garlic roughly chopped
- 1/2 cup sauerkraut
- 1/4 cup tahini
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 lb elbow pasta cooked
- Cooking spray
- 2 tablespoons vegan butter melted
- ½ cup panko or gluten free panko bread crumbs
- Paprika optional
Instructions
- In a large saucepan, combine the water, squash, potato, and rice. Cover and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the squash is fork-tender. Do not drain the water. Heat the olive oil in a medium skillet over medium heat. Add the onion, bell pepper, and garlic. Sautéfor 3 to 5 minutes, or until soft and fragrant.
- In a high-speed blender, combine the sauerkraut, tahini, mustard, vinegar, salt, black pepper, and paprika. Transfer the contents of the saucepan (including the water) and the contents of the skillet to the blender. Remove the plug from the lid of the blender and place a dish towel over the hole to allow steam to escape. Blend on low and increase the speed until the mixture is creamy and smooth, about 2 minutes.
- Add the cooked pasta and sauce to a large bowl, stir to combine and coat all of the pasta with the sauce. Serve as is, sprinkled with some vegan parmesan. Or continue with the baked option.
- To bake the mac, preheat the oven to 375 F. Light spray a 9X13 baking dish with cooking spray. Transfer the macaroni and cheese to the prepared baking dish.
- Add the butter and panko to a small bowl, stir to coat the panko. Sprinkle the panko on top of the macaroni and cheese and bake for 25 – 30 minutes until the top is starting to brown and the edges are bubbling. Remove from the oven and let sit for 10 minutes before serving. Sprinkle with smoked paprika, if desired.