Pasta + Cheese = Happy! Seriously though, such a wonderfully delicious combo. Serotonin levels rise just thinking about it. There are so many options for vegan mac & cheese. This recipe is the quick & easy version. It uses store-bought ingredients instead of having to soak cashews overnight, use a blender (as a person who does the dishes not a fan of additional work) & is easy to adjust as needed. Which if you are making this for a holiday meal is key!
Now I will say I prefer a cheesy sauce. However this recipe keeps it right in the middle, allowing you to add more as needed based on your preference. I’m not gonna lie, I also really like hot sauce, so I would usually add more of that as well. Taste as you go & decide from there. We all have different taste buds & flavor preferences so have fun, get in there & enjoy the process of cooking!
Baked Mac & Cheese
Ingredients
- 16 oz pasta pick your favorite shape
- 1/2 cup unsweetened non-dairy milk
- 8 oz vegan cheddar cheese 4 melted, 3 mixed, 1 sprinkled on top
- 1/2 cup vegan cream cheese
- 1/2 tsp garlic powder
- 1 tbsp hot sauce
- 1/2-1 cup reserved pasta water
- 1 pat vegan butter to grease baking dish
- breadcrumbs optional
Instructions
- In a large pot bring water to a boil. Add pasta & prepare based on package directions. Reserve 1 cup of pasta water. Drain water from pasta.
- Preheat oven to 350°.
- While pasta is cooking make the cheese sauce. Combine the milk, 4 oz cheddar cheese, cream cheese, garlic & hot sauce in a small sauce pan & heat over medium low-heat, whisking to melt the cheese. Add reserved pasta water 1/4 cup at a time to the cheese sauce to thin out & help the cheese melt. Lower the heat & simmer.
- Once pasta water has been drained, pour the cheese sauce into the pot with pasta. Stir to mix well. Add 3 oz of the grated cheddar cheese & stir. Transfer to the greased baking dish. Sprinkle with additional cheese & breadcrumbs if using.
- Cover the dish loosely with foil. Bake for 20-25 minutes. Remove from oven & let cool slightly before serving.