Easiest Baked Vegan Mac and Cheese

I already have an amazing baked vegan mac and cheese recipe on the blog, but we kept thinking about a super easy version my wife’s family had been making since the 80s which was a quick mac and cheese where everything was dumped into a baking dish, stirred a few times while baking and that’s it. It used evaporated milk so we never thought to recreate it until the advent of really good vegan half and half substitutes started coming out. We used Silk brand but there are a number of others out there in stores.

All you do is parboil the macaroni, add it to a baking dish with the vegan half and half, some mustard and vegan butter then a whole pack of vegan cheddar shreds. You just stir three times while baking and that’s it! It’s super creamy, easy and tasty to make when you just don’t want to stand over the stove and stir a cheese sauce.

Most packs of vegan cheeses are 7-8 oz so if you’re measuring out your own or shredding from a block, weigh it before adding it. If you can’t find vegan half and half but can find a vegan cream, add half of a plain vegan milk to the cream (3/4 cup each) to make it a half and half product.

Here are some variations you can make with this basic recipe:

• Add buffalo sauce for a vegan buffalo mac
• Add caramelized onions
• Add vegan bacon bits
• Add sautéed jalapeños for a spicy mac
• Add sliced cooked vegan hot dog “coins”

I hope you enjoy this simple tasty recipe! If you may it, please rate and leave a review!

Easiest Baked Vegan Mac and Cheese

Recipe by Kreg

5.0 from 2 votes

Cuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

The easiest tastiest vegan mac and cheese you’ll ever make!

Ingredients

• 8 oz elbow macaroni parboiled for 5 minutes in well salted water

• 1 1/2 cups vegan half and half

• 1 full bag vegan cheddar shreds (7-8 oz)

• 1 tablespoon yellow mustard

• 1 tablespoon vegan butter

• salt and pepper to taste

Directions

• Preheat the oven to 350°. Cook the macaroni in well salted water (should be salty like the sea) for five minutes then drain.
• Add the cooked pasta to a medium sized baking dish. Add all the other ingredients and stir well.
• Bake for 40-45 minutes stirring three times during the baking process approximately every 10 minutes or so. You just want to make sure the cheese is mixed in and melting.
• Cool for a few minutes then dig in! Leftovers can be frozen if there are any. Enjoy!

Recipe Video

Notes

• If you can’t find vegan half and half, use half vegan cream and half plain vegan milk.
  
• Use your favorite vegan cheddar shreds.

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