Vegan Mac and Cheese Recipe [+VIDEO]
An elevated version of your classic southern baked mac and cheese made with 4 cheeses to create the perfect, creamy, cheesy side dish.
Servings 6
Ingredients
- 1½ cups elbow macaroni noodles
- 4 tbsp vegan butter separated
- 4 tbsp all purpose flour
- 1½ cups unsweetened almond milk
- 1 cup vegan shredded cheddar cheese
- 1 cup vegan shredded colby jack cheese
- ½ cup vegan shredded mozzarella cheese
- ¼ cup vegan plain cream cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp vegan Worcestershire sauce
Instructions
- Preheat oven to 350°
- Cook the macaroni noodles according to the package instructions.
- Once done cooking, drain the water from the pot (do not rinse) and transfer the pasta to a baking dish. Stir in 2 tbsp of vegan butter. Set aside.
- In a medium sized pot, melt 2 tbsp vegan butter over low-medium heat.
- Slowly whisk the flour into the vegan butter until you've created a smooth paste, then add in the unsweetened almond milk and whisk to combine.
- Bring to a boil then reduce heat. Stir in all vegan shredded cheeses, vegan cream cheese, all seasonings and vegan Worcestershire sauce.
- Once the mixture is thick and creamy, combine it with the pasta and place in an appropriately sized baking dish.
- Bake for 30 minutes.
- Once finished baking, let cool for 10-15 minutes. Enjoy!
Video
Notes
I used Violife shredded cheese and for the cream cheese I used Kite Hill, but you can use whatever brands you enjoy most.