You are here

Member since April 2003

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: 


I had to add almost another cup of soy milk because the mixture was so thick. I think it should have less flour. Even though I added another cup of milk it still came out really thick. It tasted okay but the sauce was just way too thick for my liking. Everyone else agreed with me. I don't think I'll be making this again.


This was delicious. I halved the recipe (only two of us). I had to add a little bit more soymilk. I also made some frizzled onions to top off the dish. Thanks so much!!


kaya_faerie -- did you try whisking the flour, et all together? I too had to add a little extra soy milk as it got pretty dry but in the end it turned out beautifully.

Kudos to this recipe! It was really good -- the only thing I'll do next time is add a bit more soy cheese (I used cheddar jalapeño which was mighty tasty).


:'( 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 was also hesatant about using fake cheese. I really didn't think it would taste like real mac and cheese and I was pleasantly surprised. It's pretty darned close. I LOVED the bread crumbs on top. The only thing I'd change is add more "cheese" next time.


This recipe is fantastic. I was hesitant to make anything with fake cheese, and this turned out great. I used follow your heart cheese, and I added more than the recipe said to.

Thanks for this!


Best recipe ever!!  I made this for a potluck at work, and no one could tell it was vegan!!  Even my apprehensive boss loved it.  Then I made it for Thanksgiving, and everyone there loved it (we made it for my boyfriend's family in "meat & potato country").  It's our new favorite dish and it's so easy and quick to make, I make it every chance I get.  I love it.  Finally a BAKED macaroni and cheese dish that's creamy and tastes like the real thing!!



Log in or register to post comments