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Home » Popular » Casseroles » Baked Mac and Cheese

Baked Mac and Cheese

September 30, 20222 Comments

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Baked Mac and Cheese ~ Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic! via @thiswifecooks

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 ~ Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic that has been kid-tested and heartily approved!

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.

Vegan Baked Mac and Cheese ~ Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic that has been kid-tested and heartily approved!

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 non-dairy heavy cream
  • 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
Baked Mac and Cheese ~ Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic!

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 heavy cream, whisking until fully incorporated. Add the bay leaf then reduce heat to low. Simmer for 5 minutes, until the 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.

Baked Mac and Cheese ~ Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic!

More Easy Macaroni Recipes You’ll Love!

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  • Vegan Chili Mac Casserole
  • Dill Pickle Pasta Salad

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Baked Mac and Cheese ~ Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic!
Baked Mac and Cheese ~ Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic!

Vegan Baked Mac and Cheese

Kid-tested and approved! You're going to love this rich, indulgent, and deliciously dairy-free comfort food classic!
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Keyword: casserole, comfort food, dairy free, pasta, vegan, vegan cheese, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 4
Calories: 865kcal
Author: Holly Gray
Prevent your screen from going dark

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 non-dairy heavy cream
  • 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 heavy cream, 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.

Nutrition

Calories: 865kcal | Carbohydrates: 93g | Protein: 15g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1698mg | Potassium: 545mg | Fiber: 6g | Sugar: 23g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Casseroles, Comfort Food, Kid Favorites, Lunch & Dinner, Pasta Night, Side Dishes, Vegan, Vegan Thanksgiving Recipes, Vegetarian Tagged With: comfort food, dairy-free, holiday, pasta, Thanksgiving, vegan, vegan cheese, vegetarian

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Reader Interactions

Comments

  1. Greta

    February 24, 2023 at 12:48 am

    5 stars
    It’s apparent this recipe took a lot of time n work to come by. Thank you for that. This is a creamy, tasty rich mac n cheese. Kids n adults both gave this a big thumbs up. Couldn’t find soy creamer so i subbed one cup country crock plant cream and two cups regular oat milk. Will make this for special occasions and holidays as we are primarily a vegan family.

    Reply
    • thiswifecooks

      February 24, 2023 at 1:30 pm

      Hi Greta! Thanks so much for your review! I’m glad to know oat milk works well too 😊

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