The best vegan Macaroni and Cheese

5 from 1 vote

This delicious vegan macaroni and cheese will trick people into thinking it's the real deal. With three different vegan cheeses, you get a tasty flavor profile.

Prep Time15

Cook Time25

Total Time40

Course: All Recipes

Cuisine: Italian

Diet: Vegan

Servings: servings

Calories: 552kcal

Author: Courtney Hunter

Ingredients

2 ¼ cups dry macaroni noodles
¼ cup vegan butter
¼ cup all purpose flour
1 cup any unsweetened milk I use almond, soy, or oatmilk
¾ teaspoon salt
½ teaspoon pepper
⅔ cup Shredded Vegan Mozzarella or Pepper Jack whatever your favorite is
1 cup Shredded vegan cheddar whatever your favorite is
½ cup Cashew Parmesan recipe link in notes
1.5 tablespoons vegan butter
¾ cup panko crumbs or Italian Bread crumbs

Instructions

Start by preheating your oven to 350 degrees and lightly spray an 8 x 8 pan with cooking spray.
Boil enough water to cook your noodles in. When boiling, add your noodles and cook to package directions; strain and put aside when finished.
Get your 1 cup of milk ready and set aside; heat a skillet with the ¼ cup of earth balance butter; whisk in the flour for about 30 seconds once melted. Then slowly whisk in the milk- this will thicken pretty quickly. Then add the cheeses, whisking after each addition. When all the cheeses have been added, remove them from heat, you can then add the salt and pepper.
Take your strained noodles and mix them with the cheese mixture in the skillet. Once it is all mixed, place the mixture into the prepared 8x8 pan.
In a separate bowl, melt the 1.5 TB of earth balance butter; once melted, mix with the panko crumbs, stir, then spread on the top of the mac and cheese.
Cook in the preheated oven for 25 minutes. Let cool for a few minutes before enjoying.

Notes

Cashew Parmesan recipe

Storing- Let the mac and cheese come to room temperature before placing it in an airtight container for up to 4 days. Reheat in the microwave until warm.

Freezing- Let it come to room temp and then place it in a sealed freezer-safe container for up to 3 months. Let it defrost, then heat up in the oven or microwave.

Tips and Tricks-

- If you want to make this a day before you need it or the morning of, feel free to do so. Just wait to bake it before your event, so it's warm and bubbly. I've also made this and frozen it, defrosted it, and then baked it up, and it's been wonderful.

- Serve with a salad, roasted vegetables, or whatever you love.

- This is best served warm. You can bake it like above or serve it before baking it as a stovetop mac and cheese.
- If you want to keep this a stovetop vegan creamy macaroni and cheese instead of baking it, follow the recipe until the baking instructions.

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