Baked Mac and Cheese ~
This creamy mac and cheese recipe has been kid-tested and heartily approved.
You’re going to love this rich, indulgent, and deliciously dairy-free comfort food classic!
Vegan Baked Mac and Cheese
I like this recipe because it’s easy to make with simple ingredients (and no nutritional yeast!)
I’ll probably get put in some sort of vegan jail for saying this but I do not love nutritional yeast. In my opinion, it’s one of the most highly overrated ingredients in plant-based cooking and tastes nothing like cheese. There, I said it.
Ingredients for Vegan Baked Mac and Cheese
You will need:
- Non-stick cooking spray
- 1/2 pound elbow macaroni
- 6 tablespoons vegan butter, divided
- 1/4 cup yellow onion, small diced
- 3 tablespoons all-purpose flour
- 1 tablespoon powdered mustard
- 1/2 teaspoon paprika
- 3 cups soy creamer
- 1 bay leaf
- 3 tablespoons liquid vegan egg substitute
- 12 ounces vegan cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup panko bread crumbs
How to Make Vegan Baked Mac and Cheese
STEP ONE: Preheat the oven to 350°F. Spray a 2-quart baking dish with non-stick cooking spray.
STEP TWO: Cook the macaroni according to package directions for al dente consistency. Drain, rinse with cold water to stop the cooking process, and set aside.
STEP THREE: In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the onion and saute for 3 minutes, until softened. Add the flour, powdered mustard, and paprika, whisking until the mixture is smooth.
STEP FOUR: Slowly pour in the creamer, whisking until fully incorporated. Add the bay leaf then reduce heat to low. Simmer for 5 minutes, until sauce is thickened, then remove the bay leaf and turn off the heat.
STEP FIVE: In a small bowl, whisk together the liquid egg substitute and about 1 tablespoon of the hot creamer mixture. (This step, known as ‘tempering’ raises the temperature of the egg and prevents it from scrambling when it hits the hot sauce.) Gently stir into the milk mixture in the saucepan.
STEP SIX: Add the cheese, stirring frequently until melted. Season with salt and pepper.
STEP SEVEN: Fold the cooked macaroni into the cheese sauce, stirring to fully coat. Pour into the prepared baking dish.
STEP EIGHT: In a small skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the panko breadcrumbs and toss to coat. Top the macaroni with an even layer of breadcrumbs.
STEP NINE: Bake, uncovered, for 30 minutes until golden and bubbly. Allow to rest 10 minutes then serve hot.
More Easy Macaroni Recipes You’ll Love!
- Creamy Vegan Mac and Cheese (Stovetop Recipe)
- Slow Cooker Mac and Cheese
- Leftover Mac and Cheese Soup
- Vegan Chili Mac Casserole
- Dill Pickle Pasta Salad
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Vegan Baked Mac and Cheese
Ingredients
- Non-stick cooking spray
- 1/2 pound elbow macaroni
- 4 tablespoons vegan butter divided
- 1/4 cup yellow onion small diced
- 3 tablespoons all-purpose flour
- 1 tablespoon powdered mustard
- 1/2 teaspoon paprika
- 3 cups soy creamer
- 1 bay leaf
- 3 tablespoons liquid vegan egg substitute
- 12 ounces vegan cheddar cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup panko bread crumbs
Instructions
- Preheat the oven to 350°F. Spray a 2-quart baking dish with non-stick cooking spray.
- Cook the macaroni according to package directions for al dente consistency. Drain, rinse with cold water to stop the cooking process, and set aside.
- In a large saucepan over medium heat, melt 3 tablespoons of butter. Add the onion and saute for 2 minutes, until softened.Add the flour, powdered mustard, and paprika, whisking until the mixture is smooth.
- Slowly pour in the creamer, whisking until fully incorporated. Add the bay leaf then reduce heat to low. Simmer for 5 minutes, until sauce thickens, then remove the bay leaf and turn off the heat.
- In a small bowl, whisk together the liquid egg substitute and about 1 tablespoon of the hot creamer mixture. (This step, known as 'tempering' raises the temperature of the egg and prevents it from scrambling when it hits the hot sauce.) Gently stir into the milk mixture in the saucepan.
- Add the cheese, stirring frequently until melted. Season with salt and pepper.
- Fold the cooked macaroni into the cheese sauce, stirring to fully coat. Pour into the prepared baking dish.
- In a small skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the panko breadcrumbs and toss to coat. Top the macaroni with an even layer of breadcrumbs.
- Bake, uncovered, for 30 minutes until golden and bubbly. Allow to rest 10 minutes then serve hot.
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