Sometimes I want authentic, creamy, cheesy Mac ‘n Cheese and nothing but the real thing will do.

(…Apologies if “Ain’t nothing like the real thing” is now stuck in your head 😬)

Anyway, lucky for me, veganizing this classic comfort food is pretty easy to do. I just swapped the animal products for plant-based alternatives and the result is a pretty darn tasty macaroni and cheese recipe that is just as decadent and indulgent as the dairy based variety.

Going vegan doesn’t mean giving up comfort food, and this recipe is proof. I hope you enjoy!

Serves 6

• 6 cups water
• 1 tsp sea salt
• 16oz pasta noodles, I used fussili

• 2 tbsp vegan butter
• 2 tbsp flour
• 3 cups unsweetened almond milk
• 1 1/4 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp onion granules (or powder)
• pinch of nutmeg
• black pepper to taste (I like a lot 🙂

• 1 3/4 cup shredded vegan cheddar
• 1 cup shredded vegan mozzarella

1. Start by preheating your oven to 400 degrees.
2. Then bring 6 cups of water to a boil, add 1/2 tsp of sea salt, and the pasta. Stir to prevent sticking and cook for 1-2 minutes short of the package directions. Pasta should be slightly al dente.
3. While the pasta cooks, melt the vegan butter in a large (preferably oven safe) sauce pan. Once melted add in the flour and whisk to combine.
4. Let the butter and flour toast in the pan for 1-2 minutes, or until lightly golden brown, and then add in a generous splash of almond milk. Whisk until the liquid is almost completely absorbed and then add another splash. Once it’s almost absorbed again, it’s safe to add the remaining almond milk, stirring continuously for 2 minutes to smooth out any lumps.
5. Bring the sauce to simmer and cook for an additional 3-4 minutes, or until the sauce has thickened slightly. Then remove from heat.
6. Reserve 1/4 cup of each cheese for the topping and set aside.
7. Next, add both cheeses to the sauce. Stir until the cheese is mostly melted.
8. Then drain the pasta and add it to the cheese sauce. Taste to adjust seasoning of needed. I usually add a touch more salt at this stage but it depends on what kind of vegan cheese you’re using 🙂 NOTE: The sauce will thicken in the oven.
9. Mix very well (this is important) and then top with the remaining cheese – if you’re using an oven safe sauce pan. If not, transfer the pasta to a baking dish and then top with cheese. Finish with a good sprinkle with salt and pepper.
10. Then transfer the mixture to the oven and bake for 10 minutes. Then broil for 2 minutes to completely melt the cheese on top.
11. Remove from the oven and let rest on the counter for 10 minutes. Then enjoy!

• Change up the cheeses if you like! Vegan Cheddar + Mozzarella is a nice combo but mix and match as you like 🙂
• Be careful not let the cheese sauce come to a full rolling boil for too long. Béchamel sauces are easy to burn, so a steady simmer for several minutes is enough to thicken this sauce.
• Like it spicy? Add jalapeño slices on top before baking! SO good.
• Serving suggestions: pair with a green salad or roasted green vegetable like broccoli and/or Brussel Sprouts. Or add steamed broccoli, spinach, and/or peas to the pasta before baking.