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A dish full of baked vegan mac and cheese with a hand resting on one side of the dish

Vegan Macaroni Cheese


  • Author: Dan Saunders
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Diet: Vegan
Scale

Ingredients

  • 2 tbsp vegan butter
  • 2 tbsp plain flour
  • 750ml oat milk (unsweetened, we love Oatly Barista)
  • 2 tbsp nutritional yeast
  • Pinch of turmeric
  • 100g vegan cheese (cheddar style, grated) + an extra couple of handfuls for the topping
  • 60g vegan bacon rashers (we used This!) – chopped into small chunks
  • 400g macaroni
  • 150g broccoli
  • Optional: 4 tbsp breadcrumbs

Instructions

  1. Cook the pasta according to the packet instructions (usually 10 mins), after 5 minutes, add in the broccoli and boil for another 5 minutes. Drain and set aside. 
  2. Begin by making a roux - melt the butter in a medium pan over a medium heat. Once melted, add the flour and whisk until it combines. Don’t worry if it clumps up, this is normal.
  3. Pour in the milk a little. bit at a time, continually whisking until all the oat milk is added. It will gradually smooth out, just keep on whisking until it becomes silky smooth.
  4. Pop in the nutritional yeast and turmeric and mix well.
  5. Now, add in the cheese, a little bit at a time and stir until it has all melted.
  6. Season well with salt and pepper.
  7. Stir through the pasta and vegan bacon, mix well so everything gets nicely coated.
  8. Add the mix to a large deep baking dish, top with vegan cheese and breadcrumbs (if using), and cover with foil. Covering with foil helps the vegan cheese on top to melt.
  9. Bake for 15 mins on gas mark 5, serve and enjoy!

 

  • Category: Dinner
  • Method: Oven-bake
  • Cuisine: Italian

Keywords: vegan baked mac and cheese, simple vegan mac and cheese, plant based macaroni and cheese

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