To round out the month of vegan snacks and appetizers I’m sharing my recipe for homemade Vegan Baked Mac N Cheese! This mac n cheese recipe is a vegan take on classic baked mac n cheese. I pair a velvety, creamy cheese sauce with macaroni and a smoky panko topping to make a perfect mac n cheese.
The cheese sauce I created with this recipe is so delicious and packs a ton of flavor. It’s silky and rich and makes you want to go back for more. I pair that with a crunchy, smoky panko topping to complement the smooth mac n cheese.
The panko breading is smoky with flavors from paprika and garlic and it’s excellent with the cheese sauce.
This will be your go-to staple recipe for vegan baked mac n cheese.
Also, I have made this for my non vegan family and I can confirm that it’s omnivore approved!
The theme throughout March here on the blog is vegan snack attack! This was inspired by the ever so popular March Madness, that time where you bet on college basketball teams you have no clue about. I figured we all need a little something to snack on and I’m coming through with the vegan snack recipes!
Even if you’re not a Basketball fan, these vegan game day recipes hit differently. They are all delicious, fun and easy to make. I know that you’ll find something you like and I can’t wait to see your recreations!
Vegan Cheese Sauce
The key to this savory, creamy dish is the thick, rich vegan cheese sauce. I made this cheese sauce with a classic rue that gives amazing body and texture to the dish. Pair that with vegan cheese and you have the start to a great meal!
To have an amazing cheese sauce you have to use an amazing vegan cheese. In this recipe I am using Violife shredded cheddar as I think that Violife is the leader in amazing plant based dairy. If you don’t have access to Violife I recommend Follow Your Heart cheddar shreds for this recipe. They are classic and delicious.
The cheese sauce is so simple. As I’ve said you will start by making a rue – it’s so easy! You then slowly add in the non dairy milk and add your spices and vegan cheese.
It’s so quick to put together.
A baked mac n cheese just isn’t complete without a crunchy topping, am I right!? I chose to use panko because I think it’s extra crispy and I love the crunch paired with the creamy mac n cheese.
I chose to make my panko topping smoky with the addition of smoked paprika and it is honestly one of my favorite parts of the recipe. Each bite is amazingly creamy with just a touch of smokiness. Perfection!
Creating the panko topping really can’t be any easier. You will simply combine the panko with all seasonings and mix so that everything is well incorporated. From there sprinkle it on your mac n cheese and pop it in the oven for max crispiness.
Bring It All Together
After you’ve created the best, silkiest mac n cheese you will add it to a casserole dish – I prefer an 8×8 as I love a thick cut of mac n cheese with generous panko topping. If you like less breading in each bite I would use a 9×13 pan instead. Either way, it’ll turn out amazing.
Once you’ve selected your casserole dish you simply add the mac n cheese and sprinkle the panko topping over every little bit.
Next you will put your masterpiece into the oven, covered, to finish cooking the pasta and let all of the flavors come together. For the last 10 minutes you will uncover the mac n cheese and allow the panko to get extra crispy and golden brown.
And that’s it! It’s truly simple to get the best vegan baked mac n cheese!
Without further ado, let’s get into this recipe!As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- ¾ lb macaroni
- ¼ cup vegan butter
- ¼ cup flour
- 2 cup non dairy milk
- 2 tsp salt
- 1 tsp garlic powder
- 2 cup vegan cheddar
- 1 cup panko breading
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
Bring a pot of water to a boil
Add macaroni and cook 2 minutes less than package instructions
Drain pasta and set aside
Bring a large saucepan to medium heat and vegan butter
Heat until vegan butter is melted
Add half of flour and combine with butter
Add the other half of the flour and combine with butter to create a rue
Let the rue cook and thicken for about 2 minutes
Add the non dairy milk, ½ cup at a time, stirring to combine after each ½ cup
Mix in the salt and garlic powder
Add the vegan cheddar and stir to combine
Let the mixture heat up until all of the cheese has melted
Remove from heat
Preheat oven to 375F
In a large mixing bowl combine the macaroni and the cheese sauce
Prepare the panko topping by putting all ingredients in a mixing bowl and combining well
Get an 8×8 (or 9×13) casserole dish and fill it with the macaroni and cheese (no need to grease)
Sprinkle the panko topping evenly over the mac n cheese
Cover the casserole dish in aluminum foil and bake for 20 minutes
Remove the aluminum foil and bake for an additional 10 minutes