Ultimate Carbonara Macaroni Bake

Who doesn’t love a creamy, smoky carbonara? This ultimate Carbonara Macaroni Bake brings the indulgent comfort of carbonara with a plant-based twist and allergen-friendly options. With a rich béchamel sauce, vegan “bacon,” and a hint of smoky paprika, this recipe is a total crowd-pleaser. The elbow macaroni makes it extra comforting, while kala namak (black salt) adds an eggy note for that true carbonara taste.

Bake this dish to golden perfection for a bubbling, savory delight that’s perfect for family gatherings, potlucks, or an evening in. Ready to make everyone ask for the recipe?

Why You’ll Love Ultimate Carbonara Macaroni Bake

• Vegan and Allergen-Friendly: A satisfying vegan dish with gluten-free, soy-free options, this carbonara bake suits a variety of diets and preferences.
• Comfort Food Classic: This dish offers all the creamy, smoky, and cheesy flavors you’d expect in carbonara but without dairy, eggs, or gluten.
• Easy to Customize: Vegan bacon, kala namak, and smoked paprika make it easy to customize the flavor, and gluten-free swaps are simple to make.

What You Need to Make Ultimate Carbonara Macaroni Bake

You’ll find all the ingredients you need below. For specific measurements, check out the recipe card at the end.

• Gluten-Free Elbow Macaroni: Use gluten-free pasta for an allergen-friendly option.
• Canola Oil and Flour: For a roux that forms the base of the creamy sauce (use brown rice flour for a gluten-free version).
• Non-Dairy Milk: Plain, unsweetened non-dairy milk works best to keep the flavor neutral.
• Lemon Juice, White Miso, Nutritional Yeast, and Spices: Lemon juice adds brightness, while miso and nutritional yeast give an umami, cheesy flavor.
• Kala Namak (Black Salt): Adds an “eggy” flavor that’s classic to carbonara.
• Vegan Bacon: Adds a smoky, savory bite (see recipe for homemade quinoa bacon bits if desired).
• Panko Breadcrumbs: Use gluten-free panko for a crunchy topping (optional).

How to Make Ultimate Carbonara Macaroni Bake

1. Preheat and Prep: Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Cook Pasta: Prepare the pasta according to package instructions, cooking it just shy of al dente. Drain and set aside.
3. Make the Béchamel Sauce: In a large pot, heat ¼ cup of canola oil over medium-low heat. Whisk in the flour and cook for 1-2 minutes until golden brown. Gradually whisk in the non-dairy milk and increase heat to medium-high, simmering until the sauce thickens.
4. Flavor the Sauce: Stir in lemon juice, miso, nutritional yeast, smoked paprika, and kala namak, whisking until smooth and creamy.
5. Combine Pasta and Sauce: Add the cooked pasta and vegan bacon to the sauce, stirring to coat everything evenly.
6. Add Breadcrumbs and Bake: Mix breadcrumbs with 2 tablespoons of oil until coated. Transfer the pasta mixture to the prepared baking dish, top with breadcrumbs, and bake for 24-26 minutes until golden.
7. Serve: Let the bake sit for 5 minutes before serving. Garnish with parsley and vegan parmesan if desired.

Commonly Asked Questions

Can I make this gluten-free?

Yes! Use gluten-free elbow pasta, replace all-purpose flour with brown rice flour, and swap in gluten-free panko breadcrumbs.

What if I can’t find kala namak?

You can omit it, but it adds a unique, egg-like flavor. Look for it in specialty or health food stores.

Can I prepare this ahead of time?

Yes, you can assemble the bake, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.

Can I make this soy-free?

Swap the white miso with chickpea miso for a soy-free option.

What is a good vegan bacon substitute?

Try the quinoa bacon bits recipe provided for a crispy, smoky, plant-based alternative.

Ultimate Carbonara Macaroni Bake

I love Carbonara, that creamy texture with the sulfuric pop of “egg” and smokey flavorful bits of bacon throughout make it a very satisfying meal. This variation is straightforward using a creamy bechamel sauce for a base and then adding some pops of flavor to it with the cheesy nutritional yeast and umami laden miso. Vegan Mac and Cheese has been done, am I right?​ Take the beloved elbow shaped macaroni a step further with this dish and you will have everyone asking you for this recipe by the end of the party.

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Ingredients

  

• ▢ 1 pound gluten free elbow macaroni
• ▢ ¼ cup plus 2 tablespoons canola oil
• ▢ ¼ couple purpose flour
• ▢ 6 cups plain unsweetened non dairy milk
• ▢ Juice of 1 lemon
• ▢ 1 tablespoons white miso
• ▢ 1/4 cup nutritional yeast
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon kala namak himalayan black salt
• ▢ 2 cups vegan bacon cooked and roughly chopped
• ▢ ⅓ cup panko bread crumbs
• ▢ Chopped fresh parsley optional
• ▢ Vegan parmesan optional

Instructions

 

• Preheat the oven to 350 F, lightly grease a 9 X 13 inch baking dish.
• Cook the pasta according to package directions just a minute shy of al dente, drain and set aside until sauce is ready.
• Heat the ¼ cup of canola oil in a large pot over medium-low heat. Add the flour and whisk in until the flour is fully incorporated in the oil. Continue to whisk 1-2 minutes until the flour starts to turn golden brown.
• Slowly whisk in the milk. Increase the heat to medium-high, whisking frequently to avoid lumps and prevent the mixture from burning. Simmer the sauce for about 10 minutes, until it is thick enough to coat the back of a spoon. Add the lemon juice, miso, nutritional yeast, smoked paprika, kala namak and whisk until everything has dissolved and it is smooth and creamy.
• Add the breadcrumbs and remaining 2 tablespoons of canola oil to a bowl and mix until all of the breadcrumbs are coated.
• Add the bacon and pasta to the sauce and mix until all of the pasta is coated and bacon is evenly dispersed. Transfer the pasta to the prepared baking dish and sprinkle with breadcrumb mixture.
• Bake for 24-26 minutes until the top is golden brown. Remove and let set for 5 minutes before serving. Garnish with parsley and parmesan, if using.

Notes

TIP: Use Quinoa Bacon Bits in place of the store bought vegan bacon. Mix together 2 cups cooked quinoa, 2 tablespoons tamari, 2 tablespoon olive oil, 1 tablespoon ketchup, 2 teaspoons smoked paprika, 1 teaspoon sea salt and 1 teaspoon black pepper until well combined. Spread into one layer on a hot skillet and let cook for three minutes over medium heat. Stir the mixture to flip the quinoa and cook for an additional three minutes over medium heat without touching it. The end result will be crispy bacon bits. Mix into the macaroni with the sauce as directed.

ALLERGY SWAPS: Use gluten free elbow pasta. Omit the all purpose flour, use brown rice flour in its place. The sauce wont get as thick but the end result after it bakes will be just as good. Use Chickpea miso for a soy free miso. Omit the panko breadcrumbs and use gluten free panko breadcrumbs. Keep an eye out for the ingredient list to keep it vegan and avoid all other allergies. Ian’s Bread Crumbs make a great gluten free allergen friendly variation.

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