Vegan Mac & Cheese

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This vegan version of a comfort food classic with a delicious crunchy topping does not compromise on creamy, cheesy flavor.


Step 1

For the Vegan Cheddar Sauce:
Heat oil and soymilk in stockpot on medium heat; bring to simmer. Add all remaining ingredients except cheese; whisk continuously 2-3 min. or until mixture comes to a boil. Reduce heat to low; slowly stir in cheese. Continue cooking until cheese is melted and mixture is smooth and well blended; keep warm.

Step 2

For the Mac & Cheese:
Meanwhile, bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Add cooked pasta to stockpot with prepared Cheddar Sauce; mix to combine.

Step 3

Transfer pasta mixture between two full hotel pans or portion into 24 (12 ounce) oven-proof ramekins. Cover tightly with foil and bake in 300 degrees F convection oven 20-30 min. or until done (165 degrees F).

Step 4

Combine panko, oil, paprika, salt and pepper in medium bowl. Sprinkle pasta mixture evenly with panko topping. Continue baking 7-10 min. or until panko mixture is golden brown and crisp.


  • For the vegan cheddar sauce:
  • 1/2 cup vegetable oil
  • 2 quarts plain soy milk
  • 1 teaspoon nutritional yeast
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 2-1/2 pounds vegan shredded cheddar cheese
  • For the mac & cheese:
  • 3 pounds Barilla Elbows or Mezze Penne
  • 3 quarts Vegan Cheddar Sauce
  • 1/2 pound shredded vegan cheddar cheese
  • 6 ounces panko bread crumbs
  • 1/4 cup vegetable oil
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
Recipe Type: ,

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Chef Recommended Cuts
  • Elbows
  • Mezze Penne
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Nutritional Info

This information is per serving.