Macaroni and Cheese
Macaroni and Cheese
Try this delicious vegan version of the all-American classic dish; serve it as a side or main dish.
  • CourseVeggie Side Dishes
  • CuisineAmerican
  • DietVegan
# of Servings 8
Serving Size 1-1/2 cups
Prep Time Cook Time
20minutes 1hour
Macaroni and Cheese
Macaroni and Cheese
Try this delicious vegan version of the all-American classic dish; serve it as a side or main dish.
  • CourseVeggie Side Dishes
  • CuisineAmerican
  • DietVegan
# of Servings 8
Serving Size 1-1/2 cups
Prep Time Cook Time
20minutes 1hour
Ingredients
  • 16oz elbow macaroni
  • 1/3C buttery spread
  • 1/2C bread crumbs (plain)
  • 3Tbsp flour (unbleached all purpose)
  • 3C soy milk
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 1/4tsp paprika
  • 2C cheddar cheese (soy)(shredded)
  • 1C mozzarella cheese (almond)(shredded)
  • 4oz cream cheese (soy plain)
  • 1/2C Parmesan cheese (non-dairy grated)
  • 1/4C yellow onions(diced)
  • 2 garlic cloves(minced)
Instructions
  1. Cook the macaroni according to the package directions; drain.
  2. In a small pan, melt half of the buttery spread and add the bread crumbs; cook and stir until toasted, approximately 3 minutes, and set aside.
  3. In a large pan, melt the remaining buttery spread; add the flour and cook over low heat stirring constantly for approximately 1 minute.
  4. Gradually add the milk to the flour mixture; cook over medium heat stirring occasionally until thickened.
  5. Stir in the salt, pepper and paprika; remove from the heat and stir in the cheeses until melted.
  6. In a 9 x 13-inch baking dish (greased), add the macaroni; pour the cheese sauce over the noodles, and sprinkle with the onion, garlic and bread crumbs. Bake covered at 350 degrees for approximately 30 minutes or until heated through; uncover and bake for an additional 10 minutes until the bread crumb topping is golden brown and the sauce is bubbly.
Recipe Notes

You can serve with sliced tomatoes and parsley on top; add mushrooms, bell peppers, zucchini, broccoli or other vegetables to the cheese sauce, if desired.

Cover and store for up to one week in the refrigerator.

© Mainly Vegan LLC
Nutrition Facts
Macaroni and Cheese
Amount Per Serving
Calories 484 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 727mg 30%
Potassium 152mg 4%
Total Carbohydrates 61g 20%
Dietary Fiber 6g 24%
Sugars 5g
Protein 19g 38%
Vitamin A 15%
Vitamin C 1%
Calcium 39%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
10.5 Water saved (gallons)
41.9 Manure not deposited (pounds)
47.1 Grains / feed not consumed (pounds)
102.7 Methane not created (gallons)
1,257 CO2 not released (pounds)