Can I use gluten-free pasta?

Absolutely! Use your favorite gluten-free pasta and gluten-free all purpose flour. Just check cooking times, as some gluten-free varieties cook faster or softer than regular pasta.

Which nondairy milk is best to use?

Unsweetened soy, oat, or cashew milk works best. Avoid sweetened or flavored milks, which can affect the flavor of the sauce.

How do I make it extra cheesy?

Add extra nutritional yeast, a touch of miso paste, or a bit of vegan cream cheese to deepen the cheesy flavor.

Definitely! Add a pinch of smoked paprika, cayenne, or crushed red pepper flakes to the sauce for a subtle kick.

Can I add veggies to the mac and cheese?

Yes! Steamed broccoli, peas, roasted butternut squash, or spinach fold in beautifully and add color and nutrients.

Vegan Mac and Cheese

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Creamy, buttery mac and cheese with seasoned bread crumb topping. All totally dairy and nut free! Recipe can easily be made gluten-free.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: 45 minutes
Yield: 6 Servings 1x
Category: Pasta
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Pasta

1 lb elbow macaroni

1/4 cup vegan butter

1/3 cup all purpose flour*

2 tablespoons tomato paste

2 teaspoons salt

2 teaspoons garlic powder

1/2 teaspoon paprika

3 cups nondairy milk

1/2 cup nutritional yeast

1 tablespoon agave nectar

For the Topping

1/2 cup panko bread crumbs

1 tablespoon vegan butter, melted

1 teaspoon dried thyme

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Instructions

Prep: Preheat oven to 375 degrees F (190 C) and grab a 9 x 13 baking dish. Set aside.
Boil: Bring a large pot of salted water to a boil and cook the pasta for 7-8 minutes or until al dente. Drain and return to pot.
Mix: Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Add the tomato paste, salt, garlic powder and paprika to the pan and whisk together into a paste. Slowly whisk in the nondairy milk to prevent lumps. Stir in the nutritional yeast.
Simmer: Bring the sauce to a boil then reduce heat to low. Simmer for about 10 minutes, whisking frequently. The sauce will thicken slightly. Remove from heat and stir in the agave nectar. Pour the sauce over the cooked pasta noodles and mix together.
Bake: Transfer the pasta to the baking dish. Stir the breadcrumbs, melted vegan butter and dried thyme together in a small bowl. Sprinkle the breadcrumbs evenly over the pasta. Place pan on center rack of preheated oven and bake for 15 minutes or until the breadcrumbs are golden.