share

Vegan Baked Mac n Cheese

by
10754053856_IMG_6524

We make this baked mac n cheese for any family gathering we have – it’s a huge crowd pleaser and always impresses non-vegans. The cheesy sauce is creamy and delicious, which pairs perfectly with the crispy topping.

For the mac n cheese, you’ll need:

Cellentani noodles 

Vegan butter (we always have this brand in our house)

All purpose flour

Rice milk (this is our go-to)

Vegan cheese shreds

Cashew cream

Nutritional yeast (we use this brand)

And spices

Top the creamy mac with a mixture of French fried onions, breadcrumbs, and spices and you’ll see why we’re so obsessed.

If you love mac as much as we do, check out some of our other mac n cheese recipes!

Buffalo Chick’n Mac n Cheese

Classic Mac n Cheese

Broccoli Mac n Cheese

Vegan Baked Mac n Cheese

A vegan take on the classic baked mac n cheese. Perfect to bring to the next family party!
5 from 12 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course dinner
Servings 8 servings

Ingredients
  

For the noodles:

  • 1 16 oz box uncooked cellentani pasta*

For the cheese sauce:

  • 1/4 cup vegan butter
  • 1/4 cup white flour
  • 3 cups plain, unsweetened rice milk**
  • 1/2 cup nutritional yeast
  • 2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp paprika
  • 1 1/4 tsp salt add more or less to taste
  • 2 cups vegan shredded cheddar cheese or use a combo of your favorites
  • ~1 cup cashew cream see notes***

For the topping:

  • 1 cup french fried onions
  • 1/2 cup vegan Italian breadcrumbs
  • 1 tsp garlic salt
  • 1 tsp parsley

Instructions
 

Prepare oven and cook the noodles:

  • Preheat the oven to 350°F.
  • Cook pasta according to package instructions for al dente noodles. Strain and set aside (you may want to toss them in a bit of oil to keep from sticking together).

Make the cheese sauce:

  • Melt the butter in a small saucepan over low-medium heat. Whisk in the flour to make a roux.
  • Slowly add in the rice milk while continuously whisking. Turn the heat up to medium-high and simmer until thick and bubbly, continuously whisking to ensure there are no remaining lumps.
  • Whisk in the nutritional yeast, garlic powder, onion powder, paprika, and salt until combined.
  • Stir in the cheese and cashew cream*** and cook until the cheese has melted and the sauce is creamy.

Make the topping:

  • Blend the french fried onions, breadcrumbs, garlic salt, and parsley in a food processor or blender.

Assemble and bake:

  • Pour the cheese sauce into the noodles and mix until combined. Pour into an 9"×13" glass pan.
  • Sprinkle the topping evenly over the top. Cover the pan tightly with foil.
  • Bake in the preheated oven for 15 minutes and then take the foil off. Bake for another 5 minutes uncovered, until the topping is golden-brown.

Notes

*If you use another type of noodles in this recipe, you may end up with extra cheese sauce which you can save for later.
**We do not recommend subbing this for another nondairy milk. 
***Follow this recipe for cashew cream and use the entire amount that yields from the recipe. You can also substitute this with 1/2 cup vegan cream cheese, if preferred (vegan cream cheese is heavier, so we don’t recommend using a 1:1 substitution). 
Keyword cheese, kraft, mac and cheese, macaroni, plant-based, vegan
Categories:

Related Posts

    • Elizabeth
    • February 12, 2020
    Reply

    5 stars
    Yum

    • Brittani Hetyei
    • February 12, 2020
    Reply

    Cant wait to make this!

    • Rachel DeRosa
    • February 12, 2020
    Reply

    5 stars
    This looks so good! I can’t wait to make it!

    • Sarah
    • February 12, 2020
    Reply

    5 stars
    Loved making this recipe! Since going dairy free, this is probably the dish I’ve missed the most. The french fried onions are such a good touch. Delish! Have made it several times.

    • Torrie @the_veganhousewife
    • February 12, 2020
    Reply

    5 stars
    This is seriously the best Mac and cheese recipe out there!! Amazing ?

    • Olivia Midtling
    • February 12, 2020
    Reply

    5 stars
    Amazinggg ?

    • Rebecca
    • February 12, 2020
    Reply

    5 stars
    Definitely a go to comfort favorite since I went vegan a year ago! Easy to make and very delicious!

      • Nicki
      • February 12, 2020
      Reply

      sounds so so yummy i’ve been looking for a good mac & cheese recipe that doesn’t use cashews!! deff adding this to my list

    • Olliepots
    • February 12, 2020
    Reply

    5 stars
    This was amazing!

    • Danielle
    • February 12, 2020
    Reply

    5 stars
    YUM!

    • Jessica C
    • February 12, 2020
    Reply

    5 stars
    Amazing!!!

    • Laila
    • February 12, 2020
    Reply

    5 stars
    Just made this!!! Awesome

    • Lori
    • February 12, 2020
    Reply

    Can’t wait to make this!

  1. Reply

    Must make!!

    • Alexia
    • February 12, 2020
    Reply

    5 stars
    My fav baked Mac recipe! The topping is my fav ? My whole family (not vegan) loved it 🙂

    • Ashley
    • February 12, 2020
    Reply

    Can’t wait to make this! Looks delicious ?

  2. Pingback: How to Make Cashew Cream – Six Vegan Sisters

    • Katja
    • April 30, 2020
    Reply

    5 stars
    This was delicious and very easy. Thanks for the recipe.
    🥰

    • Chris K
    • May 24, 2020
    Reply

    Can you substitute any non-diary milk for rice milk?

      • Six Vegan Sisters
      • May 24, 2020
      Reply

      We prefer rice milk in most of our savory dishes because of its neutral flavor, so we highly recommend sticking to it if possible. If you do need to use an alternate milk for any reason, we would recommend using an unsweetened, unflavored nondairy milk.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Six Vegan Sisters
Close Cookmode