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Easy Creamy Mac ‘n’ Cheese

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This isn’t Kraft’s mac ‘n’ cheese – it’s better. And healthier (you’re welcome, cholesterol levels.) And of course, vegan! We easily veganized a simple mac ‘n’ cheese by using:

Elbow Macaroni

Vegan Cheddar Cheese (we used Daiya)

Nondairy Milk (we used this rice milk)

Vegan Butter (we used this brand)

All Purpose Flour

+ Spices

So simple, right? You can thank us later.

Check out our other mac n cheese recipes!

Buffalo Chick’n Mac

Broccoli Mac n Cheeze

Mac & Grilled Cheese

Easy Creamy Mac ‘n’ Cheese

This easy mac 'n' cheese tastes even better than the boxed stuff we all grew up eating – with no harm done!
4.43 from 7 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course dinner
Servings 4 people

Ingredients
  

  • 16 oz elbow macaroni cooked and drained
  • 1/4 cup vegan butter
  • 1/4 cup all purpose flour
  • 2 cups nondairy unsweetened, plain rice milk
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt, plus more to taste
  • 1/8 tsp black pepper, plus more to taste
  • 1 tsp yellow or dijon mustard
  • 2 cups vegan cheddar cheese

Instructions
 

Make the cheese sauce:

  • In a saucepan over medium heat, melt the butter.
  • Stir in the flour and let cook for a few minutes, forming a roux.
  • Slowly add the milk while continuously stirring. Mix in the spices and mustard.
  • Let cook until the mixture bubbles, occasionally stirring.
  • Add the cheese while continuously stirring. Mix until it is completely melted.

Finish up:

  • Combine the cheese and noodles until completely combined. Taste and add more salt and pepper, if needed.
  • Serve and top with extra paprika and parsley.
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    • Brittany
    • January 2, 2018
    Reply

    This looks so good!!! But- I really am not a fan of the daiya cheese.. do you have any alternatives for this recipe? What about just adding nutritional yeast to the roux?

    Thanks!!

      • Suzanne Halaburda
      • March 15, 2020
      Reply

      I used Daiya and couldn’t tell it was Daiya.

      • Jacqueline
      • March 25, 2020
      Reply

      5 stars
      Couldn’t tell it was Daiya! It was so good! Just made it for myself and my parents as a treat and they couldn’t tell the difference between this and the box stuff from the store!

        • Six Vegan Sisters
        • March 25, 2020
        Reply

        that’s what we like to hear!!! yay! so glad you and your parents loved it 🙂

    • Sami susott
    • February 12, 2020
    Reply

    5 stars
    Turned out amazing!!!!!! Best mac and cheese ever!!!!

    • Jenna
    • February 12, 2020
    Reply

    5 stars
    This is the best Mac and cheese I ever tried. My brothers who are non vegans did not even know it was vegan and they LOVED it. Household favorite??

    • Becca Wood
    • February 12, 2020
    Reply

    Mac ‘n’ cheese has always been my childhood favorite, but since I’ve been vegan I feel like I’ve been so deprived! So excited to try this recipe — blessed!

      • Monique
      • May 27, 2020
      Reply

      Wondering why mine had a strong flavor of dijon mustard? I even measured. My kids were the critics and they did not like. Was really hoping to find a vegan mac recipe. Any ideas to make it better next time?

        • Six Vegan Sisters
        • May 28, 2020
        Reply

        You can omit the mustard for no mustard flavor!

    • Brandi
    • February 12, 2020
    Reply

    This Mac n cheese is sooo delicious! Thanks so much for sharing because this has become my go to Mac n cheese.

    • Maddie
    • February 12, 2020
    Reply

    5 stars
    the best vegan mac i’ve made to date – so thankful for this recipe! my non vegan boyfriend is obsessed. i made it for thanksgiving & my (again, no vegan) family ate all of it! a must try

      • Six Vegan Sisters
      • February 13, 2020
      Reply

      That’s amazing!!! We love hearing when non-vegan friends and fam love our recipes! Thanks for sharing 🙂

      • Christy
      • April 19, 2020
      Reply

      Hi! Do you think coconut milk or almond milk would work for this recipe, or would the flavor be too strong?

        • Six Vegan Sisters
        • April 19, 2020
        Reply

        It would probably be too strong. You could try subbing for unsweetened almond milk, but it will probably add a sweetness that we don’t particularly like. We would highly recommend using rice milk if you can! 🙂

  1. Pingback: 18 Best Vegan Mac and Cheese Recipes You'll Definitely Want to Mac on!

    • Paula Vlahakis
    • June 2, 2020
    Reply

    Haven’t made this yet!! Sounds delicious – I use Daiya cheese all the time… Just wanted to know can I sub a gluten free flour as I am gluten free as well…

    • Jenny
    • September 10, 2020
    Reply

    1 star
    I don’t know if I did something wrong but it tasted really bland :/ I used just like “just like cheddar shreds” I halved the recipe too. I used unsweetened califa almond milk. I’m thinking maybe I added too much butter? Not sure just wasn’t good to me. Glad the rest of you enjoyed it tho! God bless 🙂

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      Sorry you didn’t love it, Jenny! Maybe you’d like our baked vegan mac n cheese? The cashew cream adds a ton of flavor: https://www.sixvegansisters.com/2018/12/16/vegan-baked-mac-n-cheese/ let us know if you try it!

    • Kristy
    • November 25, 2020
    Reply

    Omg just made this for my son who has dairy allergies. It is amazing!! Thank you so much. It doesnt even taste like daiya cheese at all.

    • Malisa Angervil
    • November 26, 2020
    Reply

    I don’t have rice milk, which alternative would you recommend, almond, oat or cashew milk?

      • Ruth
      • January 17, 2021
      Reply

      5 stars
      I used unsweetened oat milk and it was fine. Reckon I could double up on the onion powder and halve the paprika. Also. Save some of the sauce and dip a piece of bread in it and fry in butter. Oh. My. God.

    • Dana
    • December 11, 2020
    Reply

    5 stars
    Used this with almond milk and it was great! Any guidance on keeping leftover cheese sauce – fridge or freezer?

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