Creamy Baked Vegan Mac and Cheese
A rich and creamy baked vegan mac and cheese recipe, perfect for a comforting and delicious meal.
1h4Servings
Nutrition
1063kcal
35gProtein
85gCarbs
65gFat
Ingredients
Elbow Macaroni
1 lb
Unsweetened Almond Milk
3 cups
Seasoned Salt
2 tbsp
Garlic and Herb Seasoning
1 tbsp
Smoked Paprika
½ tsp
Vegan Cheese Shreds
2 cups
Vegan Butter
½ cup
Shredded Cheddar Cheese
1 cup
Instructions
1Cook the Pasta
10m
10mBoil Water
Bring a large pot of salted water to a rolling boil.
Cook Macaroni
Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
2Make the Cheese Sauce
15m
15mHeat Almond Milk
In a large saucepan or Dutch oven, heat the unsweetened almond milk over medium heat until it begins to simmer.
Add Seasonings
Whisk in the seasoned salt, garlic and herb seasoning, and smoked paprika.
Melt Vegan Butter
Add the vegan butter and stir until melted and incorporated into the milk mixture.
Add Vegan Cheese
Gradually whisk in the vegan cheese shreds until smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
3Combine and Bake
45m
45mCombine Ingredients
Add the drained macaroni to the cheese sauce and stir to combine. Stir in the cubed vegan butter and the shredded cheddar cheese.
Transfer to Baking Dish
Pour the mac and cheese mixture into a greased 9x13 inch baking dish.
Top and Bake
Sprinkle the top with additional vegan cheese shreds if desired. Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until bubbly and golden brown on top.
Rest Before Serving
Let the mac and cheese rest for 5-10 minutes before serving to allow it to set.
Tips
For an extra creamy sauce, use a blend of vegan cheese shreds.
Adjust seasonings to your preference; add a pinch of cayenne for a little heat.
If you don't have vegan butter, you can use a neutral oil like canola or vegetable oil.
This dish reheats well, making it great for meal prep.