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Creamy Baked Macaroni and Cheese

What you need: 

1/4 cup canola oil
1/2 cup unbleached flour
2 cups plain soy milk
1 1/4 teaspoon salt
1/2 cup grated cheddar-style soy vegan cheese
1/4 cup bread crumbs (I make my own)
1 pound tube shaped pasta (elbows, etc.)

What you do: 

Cook pasta.
Pre-heat oven to 375 F.
While pasta is cooking, heat the canola oil over medium-low heat in a skillet. Slowly add flour until no lumps. Slowly stir in 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 cheeze sauce over noodles.
Stir to coat all noodles and top with bread crumbs. Bake uncovered 10-12 minutes.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


  The standard rule for a roux is equal parts fat to flour. So 1/4 C oil only requires 1/4 C flour to make the thickening agent. I have made something very similar to this for a long time but I do add a little dry mustard to it and a pinch of fresh grated nutmeg.  Garlic poeder is also a nice addition. This is very simple and spectacularly good.


I made this for my non-vegan family on Christmas, and no one could tell it was vegan. The key is using a really good vegan cheese. I used about a cup of Daiya brand cheddar cheese and a cup of Daiya mozzarella cheese. In my opinion, this recipe needed a lot more cheese! I used whole wheat shells for the pasta. I had no trouble with creating the roux or having too much of a flour taste. For the topping, I combined Panko bread crumbs (make sure you check the ingredients because even some unseasoned brands have milk in them), and I added melted Earth Balance, Parma, and nutritional yeast. The topping was very tasty! This recipe was very simple and traditional, and I will definitely make this again!


Gotta admit, since I was making Mac & "Cheese" for one, I only loosely followed this recipe.  However, I'm really happy with the results I got, so kudos to the person who posted this recipe!  Now yes, when I added the rice milk, the mix got soooo thick, I ended up added some water.  (Ran out of rice milk.)  But then I kind of ended up accepting the thickness.  I put in probably double the amount of cheese.  (I used Follow My Heart Nacho, so my dish was on the spicy side. Yum.)  I also used a seasoned salt, (Jane's Crazy Salt) instead of regular salt.  I mixed the whole thing together, and baked it.  The results were very Mac and Vegan Cheese recipe I've had yet.  Still...for the people who were disappointed with the consistency, perhaps they were expecting a Kraft Mac & Cheese style dish?  If so, this is baked mac & cheese, not mac and cheese sauce style mac and cheese.  This dish isn't meant to be saucy.  It's  meant to congeal, like a casserole.  Hope that helps! 


:)>>> I think im in love! Im going to try this with both pasta and potatoes. mmmm


I just made this the second time and it is unbelievably delicious. I added a bit of mustard and some onion flakes to bring out the taste, but it was just as good without them.


This is the best vegan mac'n'cheese recipe!

I'd never used vegan cheese before, so I thought this would be a good start. I used the Follow Your Heart vegan gourmet cheedar style. I've made it twice already...

I don't think the flavor is as strong as dairy cheese (that I can remember, anyway), but it tastes like cheese and not mac and yeast. It definitely hits the spot when you are craving some mac and cheese comfort action!
My omni mate liked it a lot, too! ("much better" than mac and yeast)

My recipe amendments: I had to add more soy milk, the flour mix got too thick too quickly on me. I also added a lot of black pepper (I've always added that to mac and cheese, though). My bread crumbs are mixed with some melted margarine and a bit of garlic salt. The second time around, I used less pasta because I wanted it more saucy. I also added broccoli.


:'( I don't know where I went wrong but this didn't work out at all. 1/2 c of flour seemed like an aweful lot. I added it very slowly smoothing it out each time but by the time i added the last bit it was almost solid. So I dumped the soymilk in right away and stirred it smooth but it never came to a boil and thickened up so i put the vegan cheddar in ( shredded from a block of casien free vegan cheddar) and stirred but it never melted or blended at all. At this point I was sure the rest was pointless but kept going. Needless to say the casserole was dry and didn't even remotely resemble mac and cheese. Maybe it's my ancient electric stove top, maybe it's the wrong brand of cheese, honestly I don't see how that much flour could work? Help, anyone? I so miss mac and cheese. I would actually prefer not to use fake cheese. Trying to cut down on packaging use without giving up too many comfort foods. Am I crazy, is it impossible? :'(

I know this is a bit late, but what brand of vegan cheese did you use? Some brands just don't melt. Follow Your Heart Vegan Gourmet melts the best, in my opinion. You can also make mac'n'cheese without fake cheese by making a nutritional yeast "cheese" sauce. There are lots of recipes like that on VegWeb, with which I have had varying success. Hope that helps a little! :-)


I loved it. Its super cheesy and delghtful. I added a little more soymilk when i was stirring the cheese in because it seemed too thick. Mmmm so good. Thanks for the recipe :)


I didn't have any issues with the sauce getting overly thick with the 1/2 cup of flour, but despite doubling the vegan cheddar cheese, it had a very strong flour-y taste, even the next day.  :-\


I Love this recipe so much.
I've been making this over the past 3 years for July 4th and Thanksgiving and random times in between and I've never heard a complaint. 



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