Classic Baked Mac 'N Cheese


Classic Baked Mac N Cheese

For the Cheese Sauce

½ c vegan butter

6 Tbsp flour

3 – 14 oz cans of unsweetened coconut milk or 5 cups soymilk

1 c vegetable broth

3 Tbsp Dijon mustard

1 c nutritional yeast

3 tsp onion powder

3 tsp garlic powder

1 ½ tsp smoked paprika

1 ½ tsp salt

1 ½ tsp black pepper


18 oz elbow macaroni – or any other pasta shape 

3 slices of toasted bread crumbs

2 Tbsp melted vegan butter


Melt the butter then add the flour and stir vigorously. Pour in the cans of coconut milk and vegetable broth and whisk to get out all the lumps. Keep whisking until it boils and starts to thicken.

Remove form heat and add the mustard, yeast, onion and garlic powders, paprika, salt and pepper.

Cook macaroni and drain; then add to the cheese sauce. Place in 9 x 13 pan and smooth evenly. Add melted butter to bread crumbs and mix together. Spread bread crumbs evenly on top of macaroni. Bake at 400 degree for 20 minutes until bread crumbs are browned.


Recipe by Alison Andrews