November 15, 2024
Classic Baked Vegan Mac ‘N’ Cheese
This Classic Baked Vegan Mac and Cheese is THE BEST mac and cheese I’ve had (vegan or not) – with a delicious 3-cheese vegan cream sauce and golden-brown crust, dare I say this mac and cheese recipe will blow all the others out of the water! This one’s perfect for the holidays, and I promise you … if you don’t tell anyone it’s vegan, no one will know!
Table of Contents
why you’ll love this recipe ingredients jump to recipe video step-by-step instructions tips and faqsClassic Baked Mac and Cheese
Okay, before you say anything bad about vegan cheese, you NEED to try this recipe! This Classic Baked Vegan Mac and Cheese is just like I remember – creamy, velvety, and baked to perfection with a crispy, golden-brown cheesy crust. Bring this to any holiday party or get-together, and I can guarantee it’ll be the star of the show! And if you don’t tell anyone it’s vegan, they will seriously never know!
Now before we get into the recipe, I want to acknowledge that I know this Mac and Cheese calls for a lot of different types of vegan cheese — it’s definitely a splurge and for special occasions! That said, I like to check my local discount grocery stores and sales sections for vegan cheese that is marked down or on clearance. Again … I’m trying to replicate a traditional Mac and cheese and I’ve found using different types of vegan cheese helps create a very nostalgic baked mac! If you’re looking for a mac and cheese recipe that’s more whole foods & plant-based, then this might not be the recipe for you.
Grab a drink and let’s get to cookin’ the best vegan Mac and cheese!
Why You’ll Love This Classic Baked Mac and Cheese
- Rich and Creamy: The vegan cheese sauce is ultra-smooth and decadent.
- Perfectly Balanced Flavors: A hint of smoked paprika and nutmeg enhances the cheesy goodness.
- Crowd-Pleaser: It’s so good, even non-vegans will be asking for seconds.
- Customizable: Use your favorite vegan cheeses and pasta shapes to make it your own.
- Kid-Friendly: Even the pickiest eaters will love this creamy, cheesy dish. It’s a great way to please the whole family!
- Holiday-Ready: It’s the ultimate comfort food, making it a standout side dish or main course for special occasions.
- No Special Equipment Needed: You can make this with just a pot, a whisk, and a baking dish—no fancy gadgets required.
- Comfort Food Classic: It’s the vegan version of the beloved comfort food everyone craves!
What Goes In Classic Baked Mac and Cheese
(for the full ingredients list, please see the recipe card at the bottom of this blog post)
Much like its original counterpart, this vegan Mac and cheese is classic and simple! Here’s what you’ll need:
- Noodles: I’m sure this goes without saying, but make sure you use short noodles for this recipe. To keep it really classic, you can definitely use macaroni noodles, but I like to use something a little more fun like these cavatappi noodles or these noodles.
- Vegan cheese: I’ve tested this recipe with all types of vegan cheese, and I’ve found that using 3 varieties really gives it that classic Mac and cheesy vibe! Honestly, to me, the brands don’t matter! The trick to get it extra melty is to make sure it’s at room temperature. I usually take it out of the fridge 2 to 3 hours before making this dish. The flavors I use are mozzarella, cheddar, and Colby jack, but feel free to switch up! If you’re only able to find vegan slices, blocks or rounds, you can roughly chop them or shred them yourself!
- Vegan butter
- Aromatics and seasonings: This is where lots of flavor comes from! We’re using tons of fresh garlic, nutritional yeast for a kick of umami, mustard powder, smoked paprika, garlic powder, and of course, salt and pepper.
- All-purpose flour
- Non-dairy milk: preferably extra creamy and make sure it’s at room temperature! I really like silk or chobani brand extra creamy oat milk. If it’s straight out of the fridge when adding it to the roux, make sure you whisk it in slowly.
- Fresh parsley: because we need a little green 😉
How to Make Classic Baked Mac and Cheese
If you’ve ever made homemade Mac and cheese before, this version’s no different! Here’s how to make it:
1. Preheat the oven and boil the noodles:
Preheat oven to 400° F. Cook the noodles in a large pot of salted water, until just barely tender, 5 to 6 minutes. Drain and set aside.
2. Prepare your cheese:
Toss the vegan cheeses in a large bowl. Reserve 1 cup for the topping.
3. Make the cheese sauce!
In the same pot, melt vegan butter over medium heat. Add minced garlic and cook for 1-2 minutes. Sprinkle in flour, nutritional yeast, garlic powder, mustard powder, smoked paprika, and nutmeg. Whisk well. Gradually whisk in the non-dairy milk until smooth and thickened. Add 4 cups of the shredded cheese to the pot in batches, stirring to combine. Season with salt and pepper.
4. Time for the noodles to join the party!
Fold in the cooked pasta, ensuring every piece is coated. Adjust seasoning as needed.
5. Bake and enjoy!
Transfer the mac and cheese to a prepared 9×13-inch baking dish and top it with the reserved cup of cheese. Cover loosely with foil and bake until the cheesy topping is melted, 20 minutes. Remove the foil and continue to bake until golden and bubbly, another 8 to 10 minutes. If you’d like you can broil it the last minute or so. Garnish with parsley and enjoy!
Tips and FAQs
- Room Temperature Ingredients: This prevents the cheese from clumping and ensures a silky-smooth sauce.
- Don’t Overcook the Pasta: The noodles will continue cooking in the oven, so keep them slightly underdone.
- Make It Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend
- Warm the Milk: Gently warming the non-dairy milk before adding it to the roux helps prevent clumping.
- Don’t Rush the Roux: Cooking the roux (flour and butter mixture) thoroughly is key to removing any raw flour taste.
- Avoid Thin Milk: Always use extra creamy non-dairy milk for a rich, velvety texture.
Can I make this classic baked Mac and cheese ahead of time?
Yes! Prepare the mac and cheese up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
What are the best vegan cheese brands to use for this recipe?
Brands like Violife, Daiya Cutting Board or Oat Milk Series, and Miyoko’s work wonderfully for this recipe.
Can I freeze the leftovers?
Absolutely! Store in an airtight container and freeze for up to 3 months. Reheat in the oven for best results.
Make This Classic Baked Vegan Mac and Cheese Today!
There’s nothing quite like the warm, comforting hug of a bowl of baked mac and cheese, and this vegan version delivers everything you love about the classic dish. Creamy, cheesy, and perfectly golden, it’s a recipe you’ll want to keep on repeat for every holiday, gathering, or cozy night in. If you give it a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Classic Baked Mac and Cheese
Ingredients
- 1- pound short dried noodles of choice (I like corkscrew)
- 5 cups assorted vegan cheese shreds or blocks, shredded (I use cheddar, Colby jack, and mozzarella), at room temperature, divided,
- 10 tablespoons vegan butter
- 12 cloves fresh minced garlic
- ½ cup all-purpose flour
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground nutmeg
- 5 cups unsweetened and unflavored non-dairy milk, preferably extra creamy, at room temperature
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
- Fresh minced parsley, for garnish
Instructions
- 1. Preheat oven to 400° F
- 2. Cook the noodles in a large pot of salted water, until just barely tender, 5 to 6 minutes. Drain and set aside.
- 3. Meanwhile, place the cheeses in a large bowl, tossing to combine. Remove 1 cup of the shredded cheese blend and set aside to reserve for the topping.
- 4. In the same pot you boiled the noodles in, melt the butter over medium heat. Once the butter is melted, add the garlic, and cook until fragrant, 1 to 2 minutes. Sprinkle in the flour, nutritional yeast, garlic powder, mustard powder, smoked paprika and nutmeg, and whisk to combine.
- 5. Cook for 1 to 2 minutes, then slowly whisk in the milk until there are no clumps and the sauce is nice and thick – it should be able to coat the back of a spoon.
- 6. Working in batches, add the 4 cups of cheese to the pot, stirring to combine.
- 7. Once the cheese is added and mostly melted through, season with the salt and pepper. Taste and adjust seasonings, if necessary.
- 8. Slowly fold in the noodles, ensuring they’re thoroughly coated in the cheese sauce. Taste and adjust seasonings if necessary.
- 9. Transfer the mac and cheese to a prepared 9×13-inch baking dish and top with the reserved cup of cheese. Cover loosely with foil and bake until the cheesy topping is melted, 20 to 25 minutes.
- 10. Remove the foil and continue to bake until golden and bubbly, another 10 to 15 minutes. If you’d like you can broil it the last 2 to 3 minutes or so.
- 11. Garnish with parsley and enjoy!
- • 1-pound short, dried noodles of choice (I like corkscrew)
- • 5 cups assorted vegan cheese shreds or blocks, shredded (I use cheddar, Colby jack, and mozzarella), divided
- • ½ cup vegan butter
- • 12 cloves fresh minced garlic
- • ¼ cup nutritional yeast
- • ½ cup all-purpose flour
- • 5 cups unsweetened and unflavored non-dairy milk, preferably extra creamy, room temperature
- • 1 teaspoon mustard powder
- • 1 teaspoon smoked paprika
- • 1 teaspoon fresh cracked black pepper, plus more to taste
- • ½ teaspoon kosher salt, plus more to taste
- • ½ teaspoon ground nutmeg
- • Fresh minced parsley, for garnish
- Preheat oven to 400° F
- Cook the noodles in a large pot of salted water, until just barely tender, 5 to 6 minutes. Drain and set aside.
- Meanwhile, place the cheeses in a large bowl, tossing to combine. Remove 1 cup of the shredded cheese blend and set aside to reserve for the topping.
- In the same pot you boiled the noodles in, melt the butter over medium heat. Once the butter is melted, add the garlic, and cook until fragrant, 1 to 2 minutes. Sprinkle in the nutritional yeast and flour and whisk to combine. Cook for 2 minutes then slowly whisk in the milk until there are no clumps and the sauce is nice and thick – it should be able to coat the back of a spoon. Working in batches, add the cheese to the pot, stirring to combine.
- Once the cheese is added and mostly melted through, season with the mustard powder, smoked paprika, pepper, nutmeg, and salt. Slowly fold in the noodles, ensuring they’re thoroughly coated in the cheese sauce. Taste and adjust seasonings if necessary.
- Transfer the mac and cheese to a prepared 9x13-inch baking dish and top it with the reserved cup of cheese. Cover loosely with foil and bake until the cheesy topping is melted, 20 minutes. Remove the foil and continue to bake until golden and bubbly, another 8 to 10 minutes. If you’d like you can broil it the last minute or so.
- Garnish with parsley and enjoy!
This was the best ever Mac and cheese. It’s so creamy and is a huge portion for a crowd.
I always make some type of mac for the holidays and this is my favorite one yet. I cooked the pasta and grated the cheese the night before so it was very easy to put everything together on thanksgiving day.
Looking forward to eating my leftovers today!!