Best Damn Vegan Mac n Cheese

When my little family first went vegan, we thought we’d never eat boxed mac and cheese again. Times have changed, but the availability of blue box knock offs doesn’t negate the hours I spent finding the best damn homemade vegan mac and cheese out there. It does make it a treat rather than a staple at times.

This is an adapted recipe from the one I found at Get Sconed!, which was an adapted recipe from the New Farm Vegetarian Cookbook. Now it’s your turn!

Best Damn Vegan Mac n Cheese

3 C uncooked pasta*

2 T margarine**

1/2 C flour

3 ½ C room temperature water

1/4 tsp freshly cracked pepper

1 ½ tsp salt

1 ½ t garlic powder

1/4 turmeric

2 T soy sauce***

1 C nutritional yeast

1 t paprika

 

Preheat the oven to 350° and lightly oil a casserole dish. Prepare the noodles.

To make the sauce, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and stir for one minute. Whisk in the water a little bit at a time, then add the pepper, salt, garlic powder, turmeric, and soy sauce. Increase heat to medium-high and stir often until it starts to bubble and thicken. Whisk in nutritional yeast and remove from heat.

Add the sauce to the cooked and drained noodles. Give it a stir and pour into prepared dish. Sprinkle paprika over the top. Bake for 15-20 minutes, then let it cool for 5 minutes.

*I like medium shells rather than elbow because they hold more of the sauce.

**Vegan obvs. Also, original recipe calls for 4 T margarine.

*** Tamari or shoyu work great.