When I think about what I consider “classic” mac’n’cheese, I think about mixing in cheese, milk, and butter to create a creamy, ooey-gooey cheese sauce. It’s more about the kinds of ingredients used – I can make a cheese sauce from potatoes (you can find a recipe here that I’ve used before), but sometimes you just want to go with the classic way of doing it.
This recipe is also simpler than using vegetables to make your sauce – just heat your butter in a pan and pour everything in until it’s melted and combined. If you do want to get some veggies in, you can always swap out the sundried tomatoes for vegetables like carrots, peas, broccoli, or peppers.
You also have lots of options when it comes to vegan butter, milk, and cheese shreds. I used Miyoko’s butter, Silk soy milk, and Daiya cheddar shreds, but you can use whatever you have available to you. One note about coconut milk – it does tend to have a bit of a coconut flavor (more so than other milks tasting like what they’re made of). If you use coconut milk in this recipe, your mac’n’cheese may taste a but coconutty.
Feel free to experiment with different kinds of cheese shreds for different cheese flavors as well! A cheddar jack or mozzarella mac’n’cheese could be really unique and fun!
The last thing of note is to reserve the pasta water from when you make your noodles. This water will be really helpful in making sure your sauce becomes smooth and creamy, not separated. Add just a bit at a time until the sauce is well combined.
This mac’n’cheese should be served right away, very warm. It can be stored in an airtight container in the fridge for 3-4 days. You can reheat it on the stove or in the microwave.
Depending on the butter, milk, and cheese you choose, this recipe can be made gluten free and kosher. Check for the necessary symbols on the products you’re using. If making the recipe gluten free, be sure to use gluten-free pasta as well.
This recipe is a quick and easy weeknight meal that can fulfill your craving for that classic mac’n’cheese. I would love the hear how this recipe turns out for you and what changes you make to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Classic Vegan Mac'n'Cheese
Ingredients
- 8 oz your favorite pasta
- 2 tbsp vegan butter
- 1 cup vegan milk
- 1 package vegan cheese shreds
- 2 tbsp nutritional yeast
- ½ tsp lemon juice
- dash of salt to taste
- sundried tomatoes optional, as garnish
Instructions
- Cook the pasta according to the package instructions.
- In a large pan, melt the butter over medium heat when the past has about 4 minutes left.
- When the pasta is done, remove it from the heat and scoop the pasta from the water using a slotted spoon to place it in the pan with the melted butter. Reserve the pasta water.
- Stir the pasta and melted butter continuously for 2-3 minutes, ensuring that the pasta is completely coated in the butter.
- Pour the milk into the pan, then add the shredded cheese. Cook covered until the shreds are melted and combined with the milk. Stir frequently.
- Once the shreds are melted, add the nutritional yeast and lemon juice and mix to combine. You might notice that the mixture is not quite smooth and creamy yet - to get it to the right consistency, add a bit of the reserved pasta water at a time and stir it in well. The cheese sauce should look smooth when done.
- Lastly, add salt to taste and garnish with sundried tomatoes if desired. Serve warm.
Notes
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