Creamy Coconut Milk Homestyle Macaroni Casserole

Image of Creamy Coconut Milk Homestyle Macaroni Casserole Recipe

Active Time

30 minutes

Total Time

1 hour

Serving Size



  • 16 oz elbow macaroni pasta
  • ½ cup + 2 tablespoons plant-based butter
  • 6 tablespoons all-purpose flour
  • 5 cups canned coconut milk (not lite)
  • 1 cup vegetable stock (or broth)
  • 3 tablespoons Dijon mustard
  • 1 cup nutritional yeast
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons pepper
  • 1 cup panko bread crumbs
  • Cooking spray


  1. Bring water to boil for pasta. Cook pasta 7 minutes; drain and set aside.
  2. Melt ½ cup butter in 4-quart stockpot on medium. Sprinkle in flour. Cook 2–3 minutes, whisking continuously, until smooth and fragrant.
  3. Combine coconut milk and stock; pour mixture slowly into pot, whisking continuously, until blended and smooth. Simmer 8–10 minutes, whisking occasionally, until mixture begins to thicken.
  4. Preheat oven to 400°F. Remove pot from heat and whisk in mustard, yeast, onion powder, garlic powder, paprika, salt, and pepper until blended. Stir in pasta until well coated.
  5. Melt remaining 2 tablespoons butter; combine with bread crumbs and stir until coated.
  6. Coat 13- x 9-inch baking dish with spray. Spread pasta mixture in even layer in dish, then sprinkle evenly with topping. Bake 20 minutes or until topping is golden. Let stand 5 minutes before serving.

Chef's tip

Undercooking pasta is best when recipes call it to be cooked again.

Nutritional information

Amount per 1/12 recipe serving: Calories 320, Total Fat 21.00g, Sat Fat 14.00g, Trans Fat 0.00g, Chol 0mg, Sodium 490mg, Total Carb 24g, Fiber 2.00g, Sugars 3g, Protein 7g, Calc 0%, Vit A 0%, Vit C 0%, Iron 10%