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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 13 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course dinner
Servings 8 servings


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


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.


*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