Posted November 24, 2010 by Rachelle Owen
OK—last month I cooked up some pumpkin mac and cheese, but maybe that’s a little weird to you. Maybe you’re craving the good ol’ blue (or yellow) boxed mac … don’t worry, I’ve got you! Continuing our Thanksgiving dinner themed “Recipe of the Week” this month, I’m servin’ up some classic mac, quick, easy, cheap, and baked to delicious perfection. Oh, and FYI—this recipe will change your life, just sayin’.
First, throw your pasta into a pot of boiling water—you know how to cook pasta, don’t ya? Drain it and let it dry a bit. While it’s cookin’ and dryin’, bust out your trusty blender (or food processor, if you’re fancy). Throw all of the ingredients above (sans pasta, of course) into the blender and blend until smooth and creamy.
Grab a baking pan (I use a clear one) that’s about the size of a brownie pan. Pour your pasta in there, and then cover with your noochy (that stands for nutritional yeast, FYI) goodness. Tap on some more paprika to taste, and throw it in the oven at 350 degrees. You want to bake it just enough to where the top of the pasta is a bit crispy and the cheese sauce is bubbly—so about 15/20 minutes.
Whip it out and wow your friends! Seriously—I have two non-vegan friends who are mac addicts, and they demand that I cook this for them whenever I come home. DELISH! Let me know how you like it!
peta2 Street Team Coordinator + lover of vegan food, cats, animal rights, Dawson's Creek, and Harry Potter.
Too long to explain here, it's long enough for a novel.
Well let's just say life ain't always beautiful but it's a beautiful ride. I love all my pets and would do anything for them. I have one dog, two cats, a ferret and my babygirl shaymin,(the cutest hedgehog alive) I'm into all different kinds of music. I'm a singer myself and love art.
Father loves to farm, be self sustainable, loves to read, he's a antiques/vintage auctioneer, art student, and looks like mr. Rogers. My mother is a Montessori teacher and is amazing with children, all about local organic foods, loves gardening, cooking etc. my sister who is nine years older than me was into indie music and introduced me to all sorts of things at a young age. This all rubbed of on me and from that base I grew into similar things. I'm an INFJ
I love animals about as much as rock, heavy metal, tea, and coffee. Hoping to make a difference and help animals through PETA!!!
I'm tall, a geek, nacho - obsessed, I love sewing and Cath Kidston, also I'm vegetarian (wannabe vegan.)
Jersey girl now I'm all country.
I want to get into marketing but not have to rely on people which have different morals and worldviews than I do to hire me. While I'm figuring this out, I want to show everyone what I believe in and spur them into action against injustices.
Life On A Tour Bus
I am Angela. When I am not helping animals I am listening to music, reading, or playing video games. My spirit animal is a fox and I love nature. What else is there to know? Want to know anything about me, need advice or anything message me :)
277 days ago
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I think I’m doing something extremely wrong… Mine was a really yucky tanish brown color and it didn’t taste good at all. ; n; I used some of the reductions others used, but you didn’t specify the amount of mustard to use, so I put too much in.
I think I should use ground mustard instead next time, but does anyone else have any more tips? I just can’t get it right…
500 days ago
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I am making this now! But, I have yeast, but I’m not sure if it’s the right kind! I searched and searched for nutritional yeast and could not find it. I used fleischmann’s. And I didn’t have a whole cup and a half of soymilk left! Oops! Well we see how it turns out!
547 days ago
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Having a cruelty- free holiday and just made this. SO good!! Thank you, Rachel! I had tried making a nut cheese sauce before and was awful. I will make this a reglular in my home. I did slightly tweek it tho per kaykay as I didnt want to use so much oil. Came out great!
572 days ago
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I am addicted to this! As a matter of fact, I’m making it tonight!
630 days ago
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mine is in the oven baking right now;
i tasted it before it went in and it was D-E-L-I-C-I-O-U-S,
but i made a few adjustments.
First i mixed the paprika in, instead of sprinkling in on top.it gave it a smoky flavor.
next i used 1/2 a cup of olive oil instead of a whole cup,
along with 1/2 cup of water instead of 1 cup.
made it very thick and creamy
669 days ago
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Okay! I love this! So delicious! Thank you Rachel!
Page- favorited.
669 days ago
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In the process of baking mine right now.
It’s really watery and I’m not sure if that’s normal. We get huge boxes of pasta so I made 12 ounces. Hope that’s right!
742 days ago
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Thank you so much! My family and I are definitely going to try it! I’ve been trying to find a vegan mac and cheese, but most of the ones I found involved vegan cheese, and I have yet to find one I really like. So your recipe takes the cake; no already-made vegan cheese!
795 days ago
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First vegan meal I’ve ever made and I loved it!
850 days ago
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best thing ever!!! soooo tasty
869 days ago
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making this tonight! so excited!
873 days ago
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Definitely I will make it.
875 days ago
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I made this tonight and I used more pasta then you suggested but it was still too much sauce, I also put more like 2 cups or more of nutritional yeast and I used 1 cup of soymilk instead of 1 1/2.
It was good though and my family ate it
I’ve been vegan for a little over a month and so now I know a good vegan mac n’ cheese recipe! yay
This recipe is easy, you just have to make sure you have enough nutritional yeast around, which I will from now on!
Thanks!
906 days ago
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ooo i wanna make this!
908 days ago
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Mmm…I LOVE Mac and Cheese. This sounds delicious!
Thanks for sharing!