Dairy-Free Cheeseburger Macaroni
Dairy-free cheeseburger macaroni with browned ground beef, elbow macaroni, and a creamy cheddar-style sauce made from oat milk and dairy-free cheddar, no milk or cheese powder required.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes and Dairy-Free Pasta Recipes
Published
This is the boxed dinner I grew up on, minus the dairy. Brown the beef, build the sauce right in the same pot, dump in the macaroni, and twenty minutes later dinner's done. No casserole dish, no oven, one pan to wash.
The sauce is the whole project here. Oat milk and beef broth give it body, flour thickens it the old fashioned way, and nutritional yeast plus a spoon of Dijon do the cheddar-sharp thing that cheese powder used to handle. A little dairy-free cream cheese stirred in at the end smooths everything out so it clings to the pasta instead of pooling at the bottom of the bowl. If you've made my dairy-free stovetop mac and cheese, the technique will feel familiar, just with beef added to the mix.
Serve it straight out of the pot with green onions on top, or set out hot sauce and let people doctor their own bowl. If you're already stocked up on dairy-free cheddar shreds for this, it's worth keeping a batch of dairy-free queso sauce in your back pocket too, since it uses a lot of the same pantry staples.
Ingredients
Beef
- 1 tbspOlive oil
- 1 lbGround beef, 85/15 or 90/10
- 1 smallYellow onion, finely diced
- 3 clovesGarlic cloves, minced
Seasoning
- 2 tbspTomato paste
- 2 tbspAll-purpose flour
- 2 tbspNutritional yeast
- 2 tspDijon mustard
- 2 tspWorcestershire sauce
- 1 tspOnion powder
- 1 tspGarlic powder
- 1 tspSmoked paprika
- ½ tspDry mustard powder
- 1 tspFine salt
- ½ tspFreshly ground black pepper
Pasta and Sauce
- 2 cupsLow-sodium beef broth
- 1¾ cupsUnsweetened oat milk
- 8 ozElbow macaroni
Finish
- 1½ cupsDairy-free cheddar shreds
- 2 tbspDairy-free cream cheese
- 1 tspApple cider vinegar
- 2 tbspChopped parsley or sliced green onions, optional
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small crumbles, until browned.
- 2
If there is more than about 1 tablespoon of fat in the pan, spoon off the excess. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds.
- 3
Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly and coats the beef. Sprinkle the flour, nutritional yeast, onion powder, garlic powder, smoked paprika, dry mustard, salt, and black pepper over the beef and stir until no dry flour is visible.
- 4
Add the Dijon mustard and Worcestershire sauce, then slowly stir in the beef broth and oat milk. Scrape the bottom of the pan to loosen any browned bits.
- 5
Stir in the uncooked macaroni. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 9 to 12 minutes, stirring every 2 minutes so the pasta cooks evenly and does not stick to the bottom.
- 6
When the pasta is just tender and the sauce still looks a little loose, turn the heat to low. If the skillet looks dry before the pasta is done, add hot water or oat milk 2 tablespoons at a time and keep cooking.
- 7
Add the dairy-free cheddar shreds and dairy-free cream cheese. Stir gently for 1 to 2 minutes, until the shreds are mostly melted and the sauce turns creamy. Keep the heat low; boiling dairy-free cheese can make it tighten.
- 8
Stir in the apple cider vinegar. Taste and adjust with more salt, black pepper, or a small splash of oat milk if the sauce has thickened more than you like.
- 9
Remove from the heat and let the skillet sit uncovered for 3 to 5 minutes. The sauce will thicken as it rests. Top with parsley or green onions if using, then serve warm.
How we make it dairy-free
- Milk → Unsweetened oat milk gives the sauce a neutral, creamy base without thinning it out the way some other plant milks can.
- Cheese powder → Nutritional yeast and dry mustard powder stand in for the sharp, tangy hit that cheese powder usually brings to the sauce.
- Shredded cheddar → Dairy-free cheddar shreds melt into the sauce for the stretch and richness regular cheddar would normally add.
- Extra creaminess → A spoonful of dairy-free cream cheese at the end pulls the sauce together so it's smooth instead of grainy.
Tips & Variations
Use beef with some fat: An 85/15 or 90/10 blend gives the sauce better flavor than extra-lean beef. Spoon off excess grease if the pan looks oily, but leave about a tablespoon for richness.
Stir often: One-pot pasta needs attention. Stir every couple of minutes, scraping the bottom and corners of the pan, so the macaroni cooks evenly and the sauce does not scorch.
Keep it a little loose: The sauce thickens as the pasta rests. Stop cooking while it still looks slightly saucier than you want the final bowl to be.
Choose a mild oat milk: Use unsweetened, unflavored oat milk. Avoid vanilla oat milk or very sweet barista blends, which can make savory sauces taste strange.
Dairy-free cheese behavior: Different brands melt differently. Add the shreds at low heat and give them a minute to soften before deciding whether the sauce needs more liquid.
Leftover queso variation: If you have leftover dairy-free queso sauce, you can turn this into a slightly Tex-Mex skillet. Replace the dairy-free cheddar shreds, dairy-free cream cheese, nutritional yeast, and 1/2 cup of the oat milk with about 1 cup of warm dairy-free queso sauce. Stir it in at the end over low heat, then loosen with extra oat milk as needed.
Optional heat: Add a pinch of cayenne or a few dashes of hot sauce with the seasonings for a spicier skillet.
Leftovers: Reheat gently with a splash of oat milk or water. The pasta keeps absorbing sauce in the fridge, so leftovers will need extra liquid.
Frequently asked questions
Can I use a different pasta shape?⌄
Elbow macaroni is classic here because it holds the sauce in its curves, but shells or cavatappi work fine too. Just cook to al dente since it keeps cooking a bit in the hot sauce.
What dairy-free cheddar shreds work best?⌄
Any brand that's labeled for melting works. Look for one meant for stovetop sauces or pizza rather than a slicing cheese, since those melt smoother into a sauce like this.
Can I make this ahead or reheat leftovers?⌄
It reheats fine on the stovetop over low heat with a splash of oat milk or broth stirred in to loosen the sauce back up. Microwave reheating works too, just stir halfway through.
Is there a way to make this without beef broth?⌄
A low-sodium vegetable broth will work in a pinch, though the beef broth adds a depth that ties the sauce back to the ground beef. Just taste and adjust salt either way.
Dairy-Free Cheeseburger Macaroni · https://nondairydude.com/recipes/dairy-free-cheeseburger-macaroni
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