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Dairy-Free Mac & No Cheese
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5 from 1 vote

Mac & No Cheese

This recipe is a perfect dairy-free, gluten-free alternative to mac and cheese! I call it the Mac & No-Cheese. You can use any milk alternative you want, my favorite is almond milk but coconut milk would be super tasty in here too! If you're trying to transition your family to healthier versions of their favorite food, this is now your go-to healthy Mac & (No) Cheese recipe!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: Dairy-free, Gluten-free, Mac & Cheese
Servings: 4 people
Calories: 402kcal


  • Knife
  • Cutting board
  • Dry measuring cups
  • Liquid measuring cups
  • Measuring spoons
  • Baking sheet
  • Saucepan
  • Immersion blender
  • Stirring spoon


  • 1 butternut squash
  • ¼ cup milk alternative
  • 1 garlic clove
  • 2 tbsp cooking fat divided
  • Salt to taste
  • Pepper to taste
  • 1 tbsp green onion (optional)
  • 12 oz noodles (gluten-free or favorite noodle type)


  • Preheat oven to 400 degrees.
  • Cut butternut squash length-wise and scoop out seeds. Lightly coat with 1 tbsp cooking fat and sprinkle with salt and pepper. Bake for 20 minutes until you can easily stick a fork through it. It does not need to be overcooked. It will cook a little more in the next step.
  • While the butternut squash cooks, prepare the noodles according to the package instructions.
  • Add the garlic and milk to a medium saucepan. Scoop out cooked butternut squash from skin once it is cooked and cool enough to touch and add it to the saucepan.
  • Using an immersion blender (or a high-speed blender if you don't have one), blend together the garlic, milk, remaining cooking fat (olive oil tastes best), butternut squash, salt, and pepper until completely smooth.
  • Simmer the butternut squash sauce on medium-low for 5 minutes or until thick.
  • Add noodles to the sauce and mix thoroughly. Sprinkle with green onions if desired.


  • If your family isn't dairy-free or you aren't ready to give it up, add in shredded cheese after the sauce is done simmering in step 5. You can also use regular milk instead of a milk alternative.
  • Add cooked broccoli or zucchini for an extra veggie infusion!
  • Use sour cream or greek yogurt in place of the milk for tangy version!
  • Feeling fancy? Top with fresh sage and freshly grated parmesan cheese. A perfect combo for the holidays!


Calories: 402kcal | Carbohydrates: 86g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 850mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19946IU | Vitamin C: 40mg | Calcium: 108mg | Iron: 2mg