Baked Vegan Mac and Cheese Recipe
A vegan version of your classic southern baked mac and cheese that's just as good as the real thing!
Servings 6
Ingredients
- 1 dollop of olive oil
- 1½ cups elbow macaroni noodles
- 3 tbsp vegan butter separated
- 1 pinch of salt
- black pepper to taste
- ¼ tsp smoked paprika
- 2 tbsp all purpose flour
- 1½ cups unsweetened almond milk
- 2-3 cups vegan cheddar cheese (I used Whole Foods’ 365 Everyday Value brand, but you can use whatever brand you enjoy most)
Instructions
- Preheat oven to 350°
- Cook the macaroni noodles according to the package instructions with a dollop of olive oil.1 dollop of olive oil, 1½ cups elbow macaroni noodles
- In a medium sized pot, melt 2 tbsp vegan butter over low-medium heat. Add in salt and pepper to taste and smoked paprika.3 tbsp vegan butter, 1 pinch of salt, black pepper, ¼ tsp smoked paprika
- Slowly whisk the flour into the mixture until smooth, then add in the unsweetened almond milk. Bring to a boil then stir in the vegan cheddar cheese until melted.2 tbsp all purpose flour, 1½ cups unsweetened almond milk, 2-3 cups vegan cheddar cheese
- Once noodles are done cooking, drain the noodles (do not rinse) using a colander, then coat with 1 tbsp of vegan butter. Set aside.
- Combine the mixture with the pasta and place in an appropriately sized baking dish (I used an 8x8).
- Transfer the dish to the oven and bake for about 30 minutes.
- Once finished baking, let cool for 5-10 minutes. Enjoy!