Vegan Mac and Cheese, Baked

Course: Main Course

Cuisine: American

Diet: Vegan

Keyword: no cashew vegan mac and cheese, vegan mac and cheese, baked

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings:

Calories: 515kcal

Author: Cindy Rainey

All the comforts of home in this vegan mac and cheese baked dish with a buttery crumb topping. Experience the savory homey satisfying flavor of vegan baked mac and cheese, without the cashews. This comforting dish features a golden Ritz cracker buttery crumb topping. The vegan cheese sauce is crafted on the stovetop, infusing the macaroni with a cheesy flavor derived from nutritional yeast, dijon mustard, miso paste, and a touch of shredded vegan cheddar. Baked to perfection in the oven, Enjoy the hearty satisfaction of a familiar dish, reinvented with plant-based goodness.

Print Recipe

Equipment

(deep) 8x8 or 9x9 casserole dish

Ingredients

Pasta

8 ounces elbow macaroni
vegan butter for preparing the baking dish

Sauce

2 Tablespoons vegan butter more for crumb topping below
1½ teaspoons white miso paste
2 Tablespoons all-purpose flour
2½ cups plant milk plain, unsweetened
3 Tablespoons nutritional yeast
1 teaspoon dijon mustard
1 teaspoon ketchup
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teasoon cayenne pepper
pinch of nutmeg
½ cup vegan cheese, shredded

Topping

26 Ritz Crackers finely crushed
¼ teaspoon smoked paprika
3 Tablespoons vegan butter melted
optional parsley, or chives for topping

Instructions

Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. You don't want to overcook the pasta because it will continue to cook in the oven. Drain and add later to the sauce mixture before baking.
8 ounces elbow macaroni
Preheat the oven to 350°. Lightly grease a small baking dish with vegan butter. Use either a deep 8"x8" casserole dish or a 9"x9" dish.

Sauce

In a large saucepan over medium heat, melt the butter. Add the white miso while the butter is melting and whisk to bread down the miso paste and incorporate it with the vegan butter.
2 Tablespoons vegan butter, 1½ teaspoons white miso paste
Whisk in the flour and cook, stirring, for 1-2 minutes. Add the plant milk. Stir and whisk until the lumps are out.
2 Tablespoons all-purpose flour, 2½ cups plant milk
Add in the nutritional yeast, dijon mustard, ketchup, onion powder, and salt, black pepper, cayenne pepper, and pinch of nutmeg and whisk until smooth. Bring to a gentle boil. Continue to Cook for 4 minutes to thicken the sauce while stirring and scraping the bottom of the pan. Keep it to a few gentle bubbles - not a full boil. It will continue to thicken in the oven as it bakes with the macaroni.
3 Tablespoons nutritional yeast, 1 teaspoon dijon mustard, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teasoon cayenne pepper, pinch of nutmeg, 1 teaspoon ketchup
Add the cooked macaroni and shredded vegan cheese to the sauce and stir to combine.
8 ounces elbow macaroni, ½ cup vegan cheese, shredded

To Finish

Crush the Ritz crackers in a food processor or in a gallon bag with a rolling pin. Melt the vegan butter. In a small bowl, stir together the cracker crumbs, smoked paprika, and melted butter to combine.
26 Ritz Crackers, ¼ teaspoon smoked paprika, 3 Tablespoons vegan butter
Transfer the pasta mixture to the prepared baking dish, top with the cracker crumb mixture, and bake uncovered for 25-30 minutes, or until bubbly and golden on top.
Top with optional dried chives or dried parsley.

Nutrition