This creamy and indulgent vegan baked mac and cheese is the ultimate comfort food, perfect for any occasion. Made with a blend of vegan mozzarella, cheddar, and manchego cheeses, the sauce is rich and velvety, crafted from a classic roux of flour, butter, and plant-based milk. Tossed with tender pasta and the option of topping with buttery seasoned panko breadcrumbs, this dish bakes to golden perfection with a crispy top and a smooth, cheesy center. It's a family favorite that’s sure to satisfy everyone, vegan or not!
Ingredients
12 oz Elbow Macaroni (4 cups) (or your preferred pasta, gluten free works)
1/4 cup Vegan Butter
1/4 cup All-Purpose Flour
2-1/2 cups Unsweetened Plant-Based Milk (such as Cashew, Oat or Almond)
1 cup Shredded Vegan Mozzarella
1 cup Shredded Vegan Cheddar
1 cup Shredded Vegan Manchego
1 tsp Dijon Mustard or Yellow Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Smoked Paprika
Salt and Pepper to taste
For the Panko Topping (optional)
1 cup Panko Breadcrumbs
2 Tablespoons Vegan Butter, melted
1/4 tsp Salt
1/4 tsp Onion Powder
1/8 tsp Garlic Powder
Instructions
Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. About 3-4 minutes as the pasta will continue to cook in the oven. Drain and set aside.
In a large saucepan, melt 1/4 cup of vegan butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 2-3 minutes until the roux is slightly golden and smooth.
Slowly pour in the plant-based milk, whisking constantly to avoid lumps. Bring the mixture to a simmer, and let it thicken for about 5 minutes, stirring frequently.
Once the sauce has thickened, reduce heat to low and gradually add the shredded mozzarella, cheddar, and manchego. Stir until all the cheese is melted and the sauce is smooth. Add the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper to taste. Stir until combined.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked pasta with the cheese sauce. Stir until the pasta is fully coated.
Transfer the mac and cheese mixture to a greased baking dish. Bake for 20-25 minutes, or until top is golden brown.
Remove from the oven and let cool slightly before serving.
Optional: In a small pan, melt the butter, then add the panko breadcrumbs and spices. Cook on low/medium heat until the crumbs are golden brown, stirring consistently.
If desired sprinkle the bread crumbs on top of the mac and cheese when it comes out of the oven.
Tip: Use high quality vegan cheeses. I like Violife as it melts well or Follow Your Heart brand cheeses.
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