So I have a confession to make. Back when I lived on residence, during my university days, there was a certain food there that had a special place in my heart: macaroni and cheese.
It was gooey, warm and incredibly cheesy. And mind blowing delicious. My meal plan on res was all you can eat (dangerous really) so I always went back for second helpings of the mac n cheese.
I recently had been really craving some good old mac n cheese, but I wanted to find a healthier version. So here it is: vegan mac n cheese!
Vegan Macaroni and Cheese
Adapted from Silk.com
- 2 cups elbow macaroni
- 3 tbsp vegan butter
- 1/4 cup whole wheat flour
- 3 cups almond milk (soy works too)
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1 1/2 cups soy cheese
Pre-heat the oven to 350 degrees.
Grease a 2-quart baking dish with butter or cooking spray.
Boil the elbow macaroni for 8-10 minutes until cooked. Once cooked, remove from heat and strain.
In another medium-sized pot, melt the butter over medium/low heat. Add the flour and stir.
Warm the milk (20-30 seconds in the microwave worked for me) and add to the butter/flour mixture. Then add the salt, onion powder, pepper and nutmeg.
Continue to cook for 5-7 minutes until mixture boils slightly.
Remove pot from heat and add 1 cup of the soy cheese. Stir until the cheese has melted.
Add the cooked macaroni and stir until combined.
Pour your mac n cheese into the prepared baking dish. Sprinkle the remaining 1/2 cup of soy cheese on top of the mac n cheese.
Pop into the oven and bake for 30-35 minutes.
Once fully cooked, serve and enjoy!
Here is the nutrition information for this recipe (for one serving in a 12 serving recipe):
- Calories: 246
- Fat: 6.4g
- Sodium: 456mg
- Carbohydrates: 35g
- Fiber: 4.9g
- Sugar: 3.8g
This recipe also packs in 25% of your daily dose of calcium per serving!
Hope you enjoy this as much as I did 🙂
Have a great weekend!