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Mac and Cheese Bake

dairy free cheese

This isn’t the first meal you think of when cooking dairy-free, but being dairy-free doesn’t mean you have to miss out on the classic comfort foods! This version is just a little bit fancy, with garlic breadcrumbs giving it a nice crunch and extra lift to the yummy, comforting, cheesy pasta.

Best consumed on the couch whilst binging your favourite show (I vote for Yellowjackets to go alongside the colour of the dish – it’s all about aesthetics!).

Prep time 30mins

Cooking Time 25mins

Serves 4


  • 350g of cooked macaroni
  • 1 cup savoury yeast flakes
  • 1/2 cup plain flour
  • 1 brown onion
  • 5 cups plant-based milk (I used Oat)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp dried Italian herbs
  • 1 tbsp fresh thyme leaves
  • 2 tbsp dairy-free butter
  • 1 cup Dairy Free Down Under Mozzarella Style Shreds
  • 1 cup Dairy Free Down Under Cheddar Style Shreds
  • 1/2 cup Dairy Free Down Under Cashew Parmesan
  • 1-2 slices of bread toasted and cooled
  • 2 garlic cloves
  • 1 heaped tsp of Australian mustard



  1. Preheat the oven to 180ºC, then cook the macaroni according to the packet instructions in a large pan of salted boiling water
  2. Meanwhile, peel and halve the onion, then place it in a small pan with the milk and warm over a medium heat. Slowly bring to the boil, then remove from the heat
  3. Pick out and discard the onion, then set aside
  4. Melt the dairy-free butter in another pan over a medium heat then add the flour, stirring continuously until it forms a paste
  5. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes or until thickened
  6. Stir in the mustard and nutritional yeast flakes, Dairy Free Down Under Cheddar and Mozzarella Style Shreds, then season to taste with salt and pepper
  7. Drain and add the macaroni to the sauce and toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm)
  8. Peel and lightly crush your garlic cloves with the flat side of a large knife, slice in half, then rub the garlic over your cooled toast
  9. Rip the toast into a food processor and add the thyme and mixed herbs, blitz until roughly chopped
  10. Sprinkle the breadcrumbs over the pasta and then sprinkle a healthy amount of Dairy Free Down Under Cashew Parmesan
  11. Place the dish in the hot oven with the lid on for 15 minutes remove the lid and continue cooked for another ten minutes or until golden and bubbling. Leave to stand for around 5 minutes
  12. Serve into bowls and enjoy!
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