Go Back Email Link
Baked macaroni and cheese casserole with herbs in a ceramic dish

Ultimate Baked Chicken Mac & Cheese with Creamy Vegan Cheese: Comfort Food Made Lighter

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 12 oz 340 g elbow macaroni or short pasta see allergy substitutes
  • 2 cups cooked shredded chicken - rotisserie or leftover see substitutions for vegan/plant-based proteins
  • 2 tbsp olive oil or dairy-free butter
  • 3 tbsp all-purpose flour use gluten-free 1:1 blend for GF
  • 2 1/2 cups unsweetened plant milk - soy, oat, almond, or formula (if just for baby) choose allergy-safe option
  • 1 cup vegan shredded cheddar-style cheese mild + 1/2 cup reserved for topping

Optional Ingredients

  • 1 small yellow onion - finely chopped optional
  • 2 cloves minced garlic optional
  • 1/2 cup nutritional yeast optional — boosts cheesy flavor
  • 1 tbsp dijon mustard optional
  • 1/2 tsp smoked paprika optional
  • 1/4 tsp cayenne pepper optional
  • 1 tsp salt optional
  • 1/2 tsp black pepper optional
  • 1 cup frozen peas or steamed broccoli florets optional add-in
  • 1/2 cup gluten-free or regular breadcrumbs for topping I like to use the Golden Rounds from Whole Foods, they are safest for my daughter
  • 2 tbsp olive oil or melted dairy-free butter for breadcrumb topping
  • Fresh parsley chopped (for garnish)

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or a 2-quart casserole dish.

Cook the pasta:

  • Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions (usually 1–2 minutes less than package time). Drain and set aside.
  • Prepare shredded chicken: If using raw chicken, poach, roast, or pan-sear breasts or thighs until cooked through and shred with two forks. Use rotisserie chicken for convenience. For vegan versions, prepare tofu/tempeh/jackfruit per substitution notes.

Make the vegan cheese sauce:

  • In a large saucepan over medium heat, warm 2 tbsp olive oil or dairy-free butter. Sauté the chopped onion for 3–4 minutes until translucent.
  • Add the minced garlic and cook 30 seconds until fragrant.
  • Stir in the flour and cook 1–2 minutes, whisking constantly to form a paste (roux).
  • Slowly whisk in the plant milk, a little at a time, whisking until smooth and thickened (2–3 minutes).
  • Stir in the vegan shredded cheese, nutritional yeast (if using), Dijon mustard, smoked paprika, cayenne (optional), salt, and pepper. Whisk until the cheese melts into a creamy sauce. Taste and adjust seasoning.
  • Combine pasta, protein, and sauce: In a large bowl or in the pot, combine the drained pasta, shredded chicken (or vegan substitute), and sauce. Stir in peas or broccoli if using. Mix until everything is evenly coated.

Assemble casserole:

  • Pour the pasta mixture into the prepared baking dish. Sprinkle the reserved 1/2 cup vegan cheese over the top.

Prepare breadcrumb topping:

  • In a small bowl, mix breadcrumbs with 2 tbsp olive oil or melted dairy-free butter. Sprinkle evenly over the casserole.
  • Bake: Bake in the preheated oven for 18–22 minutes, until bubbly and the top is golden-brown. For a crispier top, broil for 1–2 minutes while watching carefully.
  • Rest and serve: Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve hot.