4 Cheese Vegan Baked Mac and Cheese
An elevated version of your classic southern baked mac and cheese made with 4 cheeses to create the perfect, creamy, cheesy side dish.
Main Course, Side Dish
Mac And Cheese, Pasta
elbow macaroni noodles
all purpose flour
unsweetened almond milk
vegan shredded cheddar cheese
vegan shredded colby jack cheese
vegan shredded mozzarella cheese
vegan plain cream cheese
vegan Worcestershire sauce
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!
I used Violife shredded cheese and for the cream cheese I used Kite Hill, but you can use whatever brands you enjoy most.