Description
This 3 Cheese Vegan Mac and Cheese recipe delivers a creamy, comforting dish made with a rich and flavorful vegan cheese sauce, perfectly cooked elbow macaroni, and a crispy golden breadcrumb topping. Ready in 40 minutes and serving 8, it offers a delicious plant-based alternative to classic mac and cheese with a blend of three types of vegan shredded cheese and savory seasonings.
Ingredients
Sauce and Pasta
- 1 tablespoon oil (or vegan butter, 14g)
- ½ large onion (finely diced)
- 3 cloves garlic (minced)
- 2 cups elbow macaroni (224g)
- 3 cups unsweetened non-dairy milk
- 3 tablespoons vegan butter (42g)
- 3 tablespoons flour (24g)
- 2 teaspoons tapioca starch (6g)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon onion powder (3g)
- 1 teaspoon paprika (2.5g)
- 1 tablespoon powdered mustard (7g)
- 1 teaspoon fine sea salt (6g)
- ¼ teaspoon freshly ground black pepper (0.5g)
- 3 ½ cups of three types of shredded vegan cheese
- parsley (for garnish)
Topping
- 3 tablespoons unsalted vegan butter
- 1 cup panko bread crumbs (60g)
- ¼ teaspoon sea salt (1.5g)
- ¼ teaspoon ground black pepper (0.5g)
Instructions
- Sauté Onions: In a skillet over medium-high heat, heat one tablespoon of coconut oil or vegan butter. When hot, add the finely diced onion and sauté for about 5 minutes until slightly translucent, bringing out the onion’s natural sweetness.
- Add Garlic and Roux: Add the minced garlic and sauté for about 1 minute until fragrant. Then add the vegan butter and whisk in the flour and tapioca starch, stirring continuously to form a smooth roux; cook for about 2 minutes to remove the raw flour taste.
- Create Cheese Sauce: Gradually add the unsweetened non-dairy milk to the roux along with garlic powder, onion powder, paprika, powdered mustard, salt, and black pepper. Stir well to combine and cook for about 1 minute until the sauce is smooth and slightly thickened.
- Add Pasta: Stir in the elbow macaroni, ensuring the pasta is fully coated by the sauce. Bring the mixture to a boil.
- Simmer Pasta: Reduce the heat immediately to low and let simmer for about 15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened to a creamy consistency.
- Preheat Oven and Fold Cheese: Preheat your oven to 350°F (180°C). Fold 3 cups of the shredded vegan cheese into the pasta mixture, reserving ½ cup for topping. Remove the skillet from heat and taste to adjust seasoning if necessary.
- Top with Remaining Cheese: Sprinkle the reserved half cup of shredded vegan cheese evenly over the top of the pasta mixture.
- Prepare Topping: In a small bowl, combine panko bread crumbs, sea salt, ground black pepper, and vegan butter. Mix well until the butter is evenly distributed and the crumbs resemble a coarse crumble.
- Add Topping: Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake and Broil: Place the dish in the oven and bake uncovered for 15 minutes to allow the pasta to set. Then switch the oven to broil on low and broil for a few minutes until the topping is golden brown and crispy—watch carefully to avoid burning.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve immediately for a creamy, crunchy, vegan comfort food experience.
Notes
- Use gluten-free pasta and gluten-free panko if you need a gluten-free version.
- You can substitute the three types of vegan shredded cheese with your preferred vegan cheese brands.
- Adjust seasoning according to taste, adding more garlic powder or mustard powder for a sharper flavor.
- For a creamier sauce, add an extra tablespoon of vegan butter or a splash more non-dairy milk if needed.
- Watch the broiler carefully during the final step to prevent the topping from burning.
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
