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Baked Three 'Cheese' Elbow Pasta

Prep Time
10 minutes
Cook Time
20 minutes
Baked Three 'Cheese' Elbow Pasta



  • 1 Package Chickapea Elbow noodles
  • 2 Tbsp table salt (for boiling pasta)
  • ¼ cup vegan butter
  • ¼ cup gluten-free flour
  • 2 cups unsweetened oat milk
  • 1/3 cup vegan cream cheese
  • 2 cups grated vegan cheese, + 2 Tbsp
  • 1 Tsp table salt
  • Pinch black pepper
  • 1 tsp garlic powder
  • 1 tsp- 1 Tbsp hot sauce of choice, to taste
  • 1 Tbsp vegan parmesan cheese grated

A wonderful treat on a cold day, it is a gluten-free, vegan, baked Chickapea Elbow macaroni and cheese recipe that will warm you up from the inside.  This vegan three cheese baked Chickapea pasta is a family favorite, loved by both children and adults. It is school and work safe and uses a combination of nut-free vegan cheese to achieve a layered and rich flavor.


    1. Preheat the oven to 325°F
    2. Prepare the Chickapea Elbow pasta to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
    3. Meanwhile, in a large pot over medium heat melt the vegan butter
    4. Once the butter is melted, stir in the gluten-free flour and mix until a smooth paste is achieved
    5. Pour the unsweetened oat milk into the butter and gluten-free flour mixture, stirring well
    6. Cook the butter, flour and milk mixture for roughly 5 minutes, stirring frequently until it thickens
    7. Add the vegan cream cheese, 2 cups of grated vegan cheese of choice, salt, pepper, garlic powder and hot sauce to taste. Stir until it is melted and fully incorporated
    8. Once the pasta has finished cooking, drain the cooking water and rinse the pasta with warm water
    9. Fold the cooked pasta into the cheese sauce, mixing carefully until all the noodles are coated
    10. Transfer the pasta to a casserole dish
    11. Top with remaining grated vegan cheese and vegan parmesan cheese
    12. Bake the dish in the oven for 20 minutes at 325°F
    13. Adjust the oven to broil and watching the dish carefully, broil the dish until the top is bubbling and beginning to brown (roughly 2-3 minutes)
    14. Remove from the oven and allow it to stand for 5 minutes before serving
    15. Enjoy!

    Recipe Notes:

    • Earth Balance vegan butter was used in this recipe
    • A combination of Black sheep Mozzarella and Gouda vegan cheese were used as the grated vegan cheese
    • A high-quality vegan cheese is recommended for the grated cheese in this recipe. Make sure you like the taste of the cheese before using it in this recipe
    • Pre shredded vegan cheese is not recommended for this recipe
    • Bob’s Red Mill Gluten-free 1-1 flour blend was used in this recipe
    • This recipe is best served hot and fresh

    How to
    Cook and
    Not Guess

    1. Boil 10 cups of salted water.
    2. Add your pasta to the boiling water.
    3. Stir a few stirs so they don’t stick together.
    4. Maintain a steady boil for 5-8 minutes or until you reach your desired level of doneness.
    5. Drain, rinse and serve with your favourite sauce.
    6. Then think, “wow, I didn’t really have to guess while I cooked, thanks Chickapea.”


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