OK—last month I cooked up some pumpkin mac and cheese, but maybe that's a little weird to you. Maybe you're craving the good ol' blue (or yellow) boxed mac … don't worry, I've got you! Continuing our Thanksgiving dinner themed "Recipe of the Week" this month, I'm servin' up some classic mac, quick, easy, cheap, and baked to delicious perfection. Oh, and FYI—this recipe will change your life, just sayin'.
What you need (this may look like a lot, but I'm willing to bet your 'rents have most of this already):
- 1 1/2 boxes of pasta—I prefer shells (see above!)
- At least 1 1/2 cups of nutritional yeast (seriously, you know what this is by now, right?!)
- 1 cup of vegetable oil
- 1 cup of water
- 1/4 cup of soy sauce
- 1 1/2 cup of original soymilk
- 1/2 tablespoon of salt
- 1 tablespoon of paprika
- 1/4 block of firm (not silken) tofu
- A little bit of mustard
- 1 table spoon of garlic powder
First, throw your pasta into a pot of boiling water—you know how to cook pasta, don't ya? Drain it and let it dry a bit. While it's cookin' and dryin', bust out your trusty blender (or food processor, if you're fancy). Throw all of the ingredients above (sans pasta, of course) into the blender and blend until smooth and creamy.
Grab a baking pan (I use a clear one) that's about the size of a brownie pan. Pour your pasta in there, and then cover with your noochy (that stands for nutritional yeast, FYI) goodness. Tap on some more paprika to taste, and throw it in the oven at 350 degrees. You want to bake it just enough to where the top of the pasta is a bit crispy and the cheese sauce is bubbly—so about 15/20 minutes.
Whip it out and wow your friends! Seriously—I have two non-vegan friends who are mac addicts, and they demand that I cook this for them whenever I come home. DELISH! Let me know how you like it!
Mmm…I LOVE Mac and Cheese. This sounds delicious!
Thanks for sharing!
ooo i wanna make this!
I made this tonight and I used more pasta then you suggested but it was still too much sauce, I also put more like 2 cups or more of nutritional yeast and I used 1 cup of soymilk instead of 1 1/2.
It was good though and my family ate it
I've been vegan for a little over a month and so now I know a good vegan mac n' cheese recipe! yay
This recipe is easy, you just have to make sure you have enough nutritional yeast around, which I will from now on!
Thanks!
Definitely I will make it.
making this tonight! so excited!
best thing ever!!! soooo tasty
First vegan meal I've ever made and I loved it!
Thank you so much! My family and I are definitely going to try it! I've been trying to find a vegan mac and cheese, but most of the ones I found involved vegan cheese, and I have yet to find one I really like. So your recipe takes the cake; no already-made vegan cheese!
In the process of baking mine right now.
It's really watery and I'm not sure if that's normal. We get huge boxes of pasta so I made 12 ounces. Hope that's right!
Okay! I love this! So delicious! Thank you Rachel!
Page- favorited.
mine is in the oven baking right now;
i tasted it before it went in and it was D-E-L-I-C-I-O-U-S,
but i made a few adjustments.
First i mixed the paprika in, instead of sprinkling in on top.it gave it a smoky flavor.
next i used 1/2 a cup of olive oil instead of a whole cup,
along with 1/2 cup of water instead of 1 cup.
made it very thick and creamy
I am addicted to this! As a matter of fact, I'm making it tonight!
Having a cruelty- free holiday and just made this. SO good!! Thank you, Rachel! I had tried making a nut cheese sauce before and was awful. I will make this a reglular in my home. I did slightly tweek it tho per kaykay as I didnt want to use so much oil. Came out great!
I am making this now! But, I have yeast, but I'm not sure if it's the right kind! I searched and searched for nutritional yeast and could not find it. I used fleischmann's. And I didn't have a whole cup and a half of soymilk left! Oops! Well we see how it turns out!