You are here

Member since March 2008

Basic Macaroni and Cheese

What you need: 

2 cups plain soy milk (adjust to your liking)
1 1/4 teaspoon salt
10 oz. (1 block) grated cheddar-style soy vegan cheese (I like Vegan Gourmet, made by Follow Your Heart)
1 pound tube shaped pasta (elbows, etc.)
bread crumbs (optional)

What you do: 

Cook pasta.
Pre-heat oven to 450 F.
While pasta is cooking, heat the soymilk and salt. Stir until creamy, then bring to a boil. Continue to heat and stir one minute after begins to bubble.
Turn heat to low, and stir in soy cheese until blended to a nice orange sauce.
Place cooked noodles in a casserole dish, and pour cheese sauce over noodles.
Stir to coat all noodles and top with bread crumbs if preferred. Bake uncovered 10-12 minutes.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


This was pretty good-nice and simple. It was creamy and cheesy! I did add a bit more soymilk to the sauce to make it a little thinner. Thanks for sharing!!


The sauce while still hot is devine!  But once it cools off, it isn't anywhere near as good.  My son sure liked this though!  Thanks for this recipe, it will probably become a weekly staple!  I added a can of peas and carrots, and three "tofu pups", or vegan hot dogs. 


I made this again the other day, and had a lot of leftover sauce. I found it also makes a good sauce for cheese fries, or cheesy tater tots.


YUM! I'm going to make this for lunch :)


This was delicious. I used garlic salt instead of regular salt, and a half a block of cheese (was all I had on hand). Tasted almost exactly like Velveeta Shells and Cheese.



This was awesome! It made soo much, and I even halved it!
The only thing was that it seemed like it was missing something, like a spice... maybe onion or garlic? But overall it was awesome!


;)b ;)b ;)b

This is so simple and yummy! This is the best recipe on this site. I'm not a fan of the nutritional yeast-it has a funny taste. I added two tofurkey sausages to the mix. YUM!

Thanks for sharing.


I made the recipe with edensoy light soymilk, vegan gourmet cheese, and garden rotini. I threw some french fried onion pieces on top instead of breadcrumbs. It was BOMB. 8-)

I halved the recipe, and between two people is was just enough.


as the world's pickiest eater, i whole heartedly give this recipe 9,349,612 thumbs up. its easy and delicious. i'm bringing this to thanksgiving at grandma's this year!


The other thing is, this recipe isn't the best reheated in the microwave. (It's still really good, though, I do it anyway)  The sauce breaks down and it isn't as creamy anymore. If you have time to heat it on the stovetop, though, that'd be perfect. I think I'm gonna go do that now.   :)

:D :)>>>
i LOVE this recipe!! i am recently trying to eliminate dairy from my diet to see if i have an allergy, so a friend referred me to this site. i happened to have everything exactly for this recipe so it was natural to make it. next time i will cut the recipe in half because it made waaaaay too much for my meat and cheese eating boyfriend, but i have to say it was really REALLY good!! so it was no problem eating it for 3 days straight, lol! but HE loved it, I loved it, it is awesome!

the only changes we made was that i added a few tablespoons of margarine to the cheese sauce for authenticity, and we happened to be completely out of salt and ended up using garlic salt instead...which turned out fine. and we didn't bake it, we just ate it out of the pot.

as far as the microwaving of the left overs, we just added a bit more soymilk and heated it up slowly and it was just fine! a definate keeper!!!



Log in or register to post comments