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Mac and Cheese

There are lots of vegan recipes for mac and cheese but a lot of them have ingredients that I don’t really like. They’re complicated and the results make the dish seem unfamiliar. In this version, the techniques are the same but the ingredients are healthier and just as delicious

Makes 4––5 servings

3 tablespoons vegan butter substitute, like Earth Balance
2 tablespoons whole wheat pastry flour
8 ounces low-fat vegan mozzarella-style cheese
2 cups unsweetened almond milk
Sea salt
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon turmeric
Cracked black pepper
1 pound elbow macaroni

2 tablespoons vegan butter substitute, like Earth Balance
½ cup whole wheat bread crumbs
½ cup almond meal

Preheat oven to 350°F and bring a pot of water to a boil with a generous pinch of salt.

Place vegan spread in an oven-proof Dutch oven (that is oven proof) over medium heat. As the spread melts, stir in flour, vegan cheese, and almond milk. Whisk into a smooth paste. Season to taste with sea salt and whisk in garlic powder, paprika, turmeric and black pepper to taste. Whisk very well.

While the sauce cooks and when the water boils, cook macaroni until about 80% done. Stir pasta into sauce, mixing gently to coat evenly.

In a small saucepan, melt vegan spread and mix in bread crumbs and almond meal. Top the macaroni mixture with the bread crumb mixture and bake for 30–35 minutes, until the cheese is bubbling and the topping is browned.


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