This non-dairy macaroni and cheese recipe is certain to be a comfort food in any home with young children, and is perfect for those with dairy sensitivities and lactose intolerance!

Creamy Baked Macaroni and Cheese with a Spelt Bread Crumb Topping

Pasta Ingredients

6-8 cups water for boiling, salted
12 ounces quinoa or spelt elbow macaroni

Cheese Sauce Ingredients

1/3 cup non-dairy butter
1/3 cup unbleached all-purpose flour
21⁄2 cups So Delicious almond milk
2/3 cup nutritional yeast flakes 1⁄2 teaspoon sea salt
1⁄2 teaspoon finely ground black pepper
2 cloves garlic, finely chopped
1 tablespoon light miso paste
1⁄4 cup fresh lemon juice
2 teaspoons mustard, stone ground or German

Bread Crumb Ingredients

2 slices organic spelt bread, roughly chopped
2 teaspoons neutral tasting high-heat oil
1⁄2 teaspoon garlic powder and 1⁄4 teaspoon sea salt
1⁄2 teaspoon finely ground black pepper
1⁄2 teaspoon dried oregano
1 teaspoon agave nectar
1 teaspoon fresh lemon juice


Preheat oven to 350°F.

Bring salted water to a boil in a large (6-quart) pot. Add macaroni and cook as described on package, about 7-9 minutes.

For the sauce: Heat a medium (4-quart) pot over medium heat. Add butter and flour. Whisk together to form a paste, creating a roux. Add almond or soymilk, nutritional yeast, sea salt, black pepper, garlic, miso, lemon juice and mustard. Cook for about 7 minutes, stirring constantly, until sauce is thick and creamy.

For the bread crumbs: Place bread on a baking sheet. Drizzle with oil and sprinkle with garlic powder, sea salt, black pepper, oregano, agave and lemon juice. Toss to coat and bake for about 7-9 minutes or until crisp.
Pulse bread mixture in a food processor until bread crumb consistency is reached, and set aside.

Once macaroni is finished cooking, drain and add to pot with sauce. Mix thoroughly to coat. Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with homemade bread crumbs.

Bake for about 30-35 minutes, or until bubbles appear in center of dish. Serve warm from the oven.

Serves 4-6.

*Recipe and image courtesy of © Spork Foods, 2009.*