Mom’s Baked Mac and Cheese…but Vegan and High Protein (Edit recipe)

I absolutely loved the homemade baked mac and cheese my mom used to make, always in the same white casserole dish with small yellow flowers. I’ve tried to replicate it many times before, using dairy-free cheese and different plant milk combinations, yet it was never quite right…until now! So rich, lusciously creamy, and comforting; just like home. With the same texture and taste of full-dairy mac and cheese (and baked in the same casserole dish from my childhood), no one would ever guess it’s vegan or high protein. My kids absolutely love it!

15 minutes to 20 minutes

25 minutes to 35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	510
Fat:	27 g
Carbohydrates:	59 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	712 mg
Fiber:	3 g
Sugars:	2 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 8-10

Ingredients

16 oz Elbow Macaroni Pasta
0.5 cup Plant Based Butter, 1 stick
6 Tbsp All Purpose Flour
0.25 tsp Salt
0.125 tsp Black Pepper
0.25 tsp Dry Mustard Powder
4 cups Unsweetened Good Karma Flaxmilk & Protein
4 cups Vegan Shredded Cheddar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees.
Cook pasta for 6 minutes (don’t forget to salt the boiling water before adding pasta); drain well.
In large saucepan, melt plant butter over medium heat. Stir in flour, salt, pepper & dry mustard powder.
Gradually add plant milk & cook until mixture is bubbly & smooth, stirring constantly; about 5-8 minutes.
Reduce heat to low; simmer 1 additional minute, stirring constantly.
Gradually add vegan cheddar shreds; stir until cheese is melted.
Add pasta; mix lightly until just coated with cheese sauce. Pour into large, deep casserole dish.
Bake, uncovered, for about 25-35 minutes, or until vegan cheese is melted.
Serves 8-10 as a main dish or 16-20+ as a side dish or appetizer.

Notes

This recipe makes a lot, so if you’re looking for a smaller amount to serve 4-6, cut the recipe in half. Store leftover mac and cheese in fridge for up to 5 days. Individual portions reheat well in the microwave so this recipe is great as leftovers. Garnish before serving, if desired. Sliced green onions and/or a sprinkle of truffle salt are delicious toppers for the grownups or top with crushed Ritz crackers for the kids. Recipe is also nut-free.