It’s that time again.
Time for a new vegan mac ‘n’ cheese recipe (because, delicious), and a new recipe VIDEO!
Be stoked.
Origins of Mac ‘n’ Cheese
Mac ‘n’ cheese is the ultimate comfort food! But where did it come from?
It’s believed that the earliest written recipe for a dish resembling mac ‘n’ cheese comes from a 13th century cookbook from southern Italy. The dish (named de lasanis) was made with squares of fermented lasagne dough layered with spices and cheese.
But maybe that’s not what you picture when you hear mac ‘n’ cheese? The dish has been modified in many ways over time!
It’s thought that mac ‘n’ cheese was first introduced in the US when Thomas Jefferson brought back a pasta machine from his travels in Italy. Or perhaps that it originated from a popular New England church dish called macaroni pudding. Then in 1937, Kraft released their boxed mac ‘n’ cheese and it quickly gained popularity because of its affordability.
Our garlicky, plant-based version has all the comfort but without the dairy!
Vegan Garlic Mac ‘n‘ Cheese
Having already created an eggplant– and cashew-based mac ‘n’ cheese recipe, I wanted to do something a bit more traditional using a flour and (almond) milk roux. Although it doesn’t have as much plant power going on, it is insanely creamy and way faster than my other methods once the garlic is roasted, leaving just a 30-minute prep/cook time. This recipe also only requires 10 ingredients.
To inject extra flavor I infused the sauce with two kinds of garlic: an entire head of roasted garlic and fresh minced garlic. This provides both a spicy, garlic bite, and a sweet, creamy roasted garlic flavor. I’m in love.
Want to see this recipe in action? Check out our latest recipe video. (See our previous videos here, here and here). More to come!
If you try this easy Garlic Mac ‘n’ Cheese, let us know what you think! Leave a comment and rate it – it’s so helpful for us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram – we love seeing what you come up with. Cheers!
Garlic Mac ‘n’ Cheese
Ingredients
- 1 head roasted garlic (see instructions for method)
- 10 ounces macaroni noodles* (use gluten-free pasta for GF // 10 ounces equals ~2 1/4 cups dry)
- 4 Tbsp olive or avocado oil
- 5 cloves garlic (minced)
- 4-5 Tbsp unbleached all-purpose flour (or sub arrowroot powder for GF)
- 2 – 2 1/4 cups Blue Diamond Almondmilk Original Unsweetened
- ~1/2 tsp each salt and pepper (to taste)
- 1/2 cup vegan parmesan cheese (plus more for serving)
- 4-6 Tbsp nutritional yeast (plus more for topping)
- 1/4 cup panko bread crumbs (optional // gluten-free for GF)
Instructions
- To roast garlic, preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt and loosely wrap in foil.
- Place directly on oven rack and roast for 45 minutes – 1 hour, depending on size of garlic. You’ll know it’s done when the garlic is very fragrant and the bulb appears soft and golden brown. Remove from oven and let cool.
- To prepare pasta, add macaroni to a large pot of boiling, well-salted water. Stir to prevent noodles from sticking, and boil according to package instructions (about 8-10 minutes). Drain and cover with a towel to keep moist – set aside.
- To prepare sauce, heat a large skillet over medium heat. Once hot add oil and minced garlic. Stir and cook for 1-2 minutes, or until light golden brown.
- Immediately add lesser amount of flour (or use arrowroot powder // 4 Tbsp as original recipe is written) and whisk – cook for 1 minute. (Later on, if the sauce is not thick enough, add an extra 1 Tbsp (amount as original recipe is written // adjust if altering batch size) later on during the blending process. I found 4 Tbsp to be the perfect amount).
- Add almond milk 1/2 cup at a time, whisking to prevent clumps, until 2 cups have been added (amount as original recipe is written // use lesser end of range if altering batch size). Cook for 2 minutes, stirring frequently. (Add the additional 1/4 cup (amount as original recipe is written // adjust if altering batch size) almond milk later on if the sauce appears too thick.)
- Transfer sauce to a blender and add roasted garlic (squeeze from base to push out cloves), salt and pepper, vegan parmesan cheese, nutritional yeast, and blend on high until creamy and smooth. Taste and adjust seasonings as needed – you want it pretty well salted + cheesy, so don’t be shy.
- Return sauce back to skillet and cook over low heat until warmed and slightly thickened – about 2-3 minutes.
- Add cooked, drained pasta and toss to coat. Then top with 1 more Tbsp nutritional yeast and 1/4 cup panko bread crumbs (amounts as original recipe is written // adjust if altering batch size).
- Broil on high on the top rack of your oven for 1-2 minutes, or until golden brown (see photo). Watch closely as it can burn quickly.
- Serve immediately. I love topping mine with an extra pinch of vegan parmesan cheese and a little red pepper flake.
- Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop – add extra almond milk if it’s dry.
Notes
*Nutrition information is a rough estimate calculated with panko bread crumb topping.
Nutrition (1 of 4 servings)
Lynn says
I went in pretty skeptical this would taste good, but thankfully I was wrong.
Now to be clear, I had to do a variation of this recipe due to ingredient preferences, no high speed blender, and the weather.
I used oat milk instead of almond then added ground mustard, gochugaru flakes, minced garlic (no roasted garlic on hand), hot sauce to taste, and then the other recipe ingredients. Also added roughly 2 tsp of lemon juice at the end to finish and give it some sharpness.
I followed the instructions with exception to blending since I don’t have a high speed blender, and broiling because it’s currently too hot to turn my oven on. Despite that, this still turned out creamy.
It’s not 100% my favorite, I need to experiment more, however I would recommend this as a good base to work off of.
Thanks for the recipe!
Carola says
This was delicious, made it tonight for dinner. The only change I made was using cashew milk instead of almond milk, as I prefer it for savoury recipes. Your recipes are always so yummy. Thank you for inspiring our dinner tonight. :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Carola! Thank you for your sweet words and lovely review! xoxo
Emily says
Hi! I’ve made this and your vegan asparagus and white sauce, and the first few times were perfect and the last two times the sauce has been really sweet. I don’t think I changed anything. Any idea where I’m going wrong?
Any advice would be much appreciated 🙏🏻
Support @ Minimalist Baker says
Hi Emily, is it possible you’re using a different brand of almond milk? Or one that’s sweetened?
Sherryn Adair says
Will definitely make! What do you think would happen if I baked it for 10-15 minutes instead of just broiling?
Support @ Minimalist Baker says
Hi Sherryn, That should work well! We’d recommend 400 F for 10-15 minutes. Would love to hear if you give it a try!
Jessica says
Do you half to put it into the blender or could you just keep it in the pan and stirring until it’s all combined?
Support @ Minimalist Baker says
Hi Jessica! The main reason for using the blender here is to help incorporate the whole cloves of roasted garlic, but it’s possible you could have success by just combining them with everything in the pan, though we aren’t sure they will break down as well. Let us know how it goes if you give it a try! xo
Emily Vieira says
AMAZING! I have made this recipe three times this week! I am obsessed. I would recommend this to anyone. The last time I made the recipe I used baked cauliflower and broccoli instead of pasta. It was easily the best vegetables I have ever had. Thank you so much for sharing this recipe!!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Emily. Love your creative modifications too. Thanks so much for sharing!
Liah says
I gotta admit, I was lazy when it came to the prep on this recipe, and it still turned out FABULOUS!!! I’ve been needing some comfort food this week and this hit the mark!! Rather then roasting the garlic for a whole hour, i minced 4 cloves, and sauted them in 1/4th cup butter on low heat for 15min while prepping the pasta. When the garlic reached a soft golden color (and started smelling ahmaziiiiing) I began incorportating equal ammounts of flour to olive oil, stopping at 4tbls each. I blended the trio on medium high heat for 2min before incorporating 2 cups of plain oatmilk and whisking until smooth. Then I poured the entire mixture into my blender with the nutritional yeast, black pepper, parmesan, a smidge of rock salt, a dash of red pepper flakes, and 1 tsp white miso paste. Then I blended it all on high for 3 or so minutes until I had a steaming hot bucket of cheesey sauce! I have a vitamix which blends and also works to heat up mixtures. Next i poured the well strained elbows into a baking dish, added 1/3cup mozzerella shreds, the cheese sauce mixture, and another 1/3cup of mozzerella shreds for good measure. I mixed until all noodles were covered then topped with italian seasoning, panko bread crumbs, and a dash of red pepper flakes. Broiled on low for 2 min, turning halfway inbetween, then let it rest on the stovetop for 5 or so minutes.
I served it with your instapot mashed potatoes, blanched green beans almondine, and bourbon crockpot baked beans. My husband, an avid meat eater, went back for seconds. As a vegan celebrating my 10th year of plant based eating, thank you for proving a mac n cheese recipe that is both dairy free, and delicious! Happy cooking! :)
Support @ Minimalist Baker says
We’re so glad you both enjoyed it! Thanks so much for sharing, Liah! xo
Angelica says
Can I sub the flour for coconut flour? Thank you so much for the recipe!
Support @ Minimalist Baker says
We wouldn’t recommend it as it has a strong flavor. A GF all purpose blend would be a better GF alternative here.
KG says
Great recipe! My husband made this yesterday for Thanksgiving and it turned out so good! He’s new to following recipes, but with your great photos AND video, he felt confident to try it. He doubled the recipe so we’d have leftovers – using your handy way to update the servings, it took the guesswork out of the measurements. Thank you for your amazing recipes!!
Support @ Minimalist Baker says
Aw, love that! Thanks so much for your kind words and lovely review! xo
Nidhi says
I just made this with and the vegan cashew parmesan you have linked–THANK YOU SO MUCH! I loved this recipe–it tasted cheesy with a little bit of kick. I had to adjust the ingredient quantities because I was only making it for myself, I didn’t broil, didn’t use bread crumbs, and added a tiny amount of crushed pepper. LOVE!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nidhi! Thank you so much for sharing!
Amira B says
This Mac n cheese is so bomb! Family loves it every time I’ve made it. Always a hit! And I use Jovial’s gluten free elbow pasta and its just as great!
Support @ Minimalist Baker says
We’re so glad you and your family enjoy it, Amira! Thanks so much for the lovely review!
Taylor Loranger says
UNBELIEVABLE. I am getting more and more use to the vegan lifestyle and this mac n cheese makes it so easy to do so. Not hard to make and delicious. We added buffalo sauce on top and it was a game changer. Will be making it again and again. Thank you!!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Taylor. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lindsay says
You know what else this “cheese” sauce would be good on? EVERYTHING! I love this recipe. It really hits the spot when I’m craving mac & cheese. I use coconut milk in place of almond milk and store-bought Earth Island vegan Parmesan because our family has a nut allergy, but otherwise follow the recipe exactly and it turns out amazing every time. I have also used this sauce to make chilli cheese fries and they were delicious! We have made this recipe many times and it’s one of our favourite comfort meals.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Lindsay. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lindsay says
Ahh, yes! Thank you so much for pointing that out. I totally missed that!
Jackie says
Hands down amazing!! I used 2 parts hemp 1 part full fat coconut milk, added a pinch of nutmeg and lots of cracked pepper, and peas ;)
Your vegan parmesan is amazing too- I use it to make vegan garlic bread.
Good job!
Support @ Minimalist Baker says
Aw, thanks Jackie! We’re so glad you enjoyed it! xo
April says
Love this recipe! During the blender/food processor stage I tossed 1/4 cup and some change of vegan cheddar for a wee bit more cheese taste, and a shake of cayenne pepper for a tiny bit of heat.
Having leftovers for lunch! <3
Support @ Minimalist Baker says
Yay! Thanks for sharing, April!
Mindy says
Sooooo good! Had this for dinner and the whole family enjoyed it. The left overs will be in the kids school lunches tomorrow. I love it when I get two meals out of one.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Mindy! xo
Timmy says
I made this and was so chuffed with the result! Another staple in our household.
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Timmy!
Katie says
We made this for our family and all of us loved it. Can’t wait to try your other recipes!
Thanks, Katie!
Suz says
I just made this and it was fantastic! I subbed the sautéed garlic for garlic salt and minced onion powder because I was out of garlic. I also added in some vegan mozzarella at the end before broiling and it was amazing!
Yay!
Disco Owl says
The roasted garlic is key, don’t skip this step! One of the best vegan mac and cheeses i’ve had. I followed recipe to the T and it came out great.
Shane says
Can I use coconut flour instead of regular flour? Do you think it would affect the fundamental flavours too much?
Support @ Minimalist Baker says
Hi Shane, we aren’t sure coconut flour would work since the flour is used as a thickener. Arrowroot would be the best gluten-free option, but other readers have also used GF all-purpose flour with success. Hope that helps!
Mary says
I made this the other night while on the phone the entire time (and not even on speaker phone!). I decided not to do the roasted garlic, but the sautéed garlic (5-6 big cloves) was plenty. I did not have almond milk, so used coconut milk instead. So easy and yummy!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Mary. We are so glad you enjoyed it and found the recipe to be easy! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Jenna says
Good call on the Almond Breeze brand. It may not be good for everything but tastes the least nutty and overpowering for these kinds of recipes.
Molly says
I want to make this! Do you know any substitute for nutritional yeast? I’ve googled and searches but couldn’t find anything. I figured if anyone would have a suggestion it would be you!
Allie says
Just out of curiosity, why do you want to substitute it?
Molly says
Yeast allergies in our family.
Support @ Minimalist Baker says
We think your best bet would be to try to find a store-bought vegan cheese without nutritional yeast- though we aren’t sure that exists. Otherwise, we would recommend relying heavily on garlic and adding some miso paste. For color, you could try adding turmeric or roasted butternut squash. Hope that helps!
molly says
Thank you so much!!!
Angie Callahan says
I am planning on making this recipe for a mac ‘n’ cheese contest at work and need to keep it warm in a crock pot. Will this recipe tolerate being warmed in a crock pot for several hours? Thanks!
Support @ Minimalist Baker says
Hi Angie, we haven’t tried that, but think it would work! If you give it a try, we would love to hear how it goes! We also think our Best Vegan Gluten-Free Mac ‘N’ Cheese would make a great contender for the contest!
Maxi Newton says
I made this last night and it was a success! I did add about a cup of parmesian because i love cheese. But it still turned out soooooo tasty! Super glad I found this site!
Scott says
I made this tonight for my wife and I and we both loved it. Great roux based option and easy to make. The roasted garlic was fantastic
Natalie says
I’ve made this multiple times and love it. I’m planning on making it for thanksgiving. Do you think if I make the sauce a day or two before and keep it refrigerated then mix with pasta and bake the day of it will turn out okay?
Support @ Minimalist Baker says
That should work but you’ll find that it might thicken up. Just add more almond milk before reheating and stir well!
Laura says
This was delicious! The second time I made it I used half an onion instead of the sautéed garlic, because the Garlic was a bit much for my kids. It turned out perfect. Quick question, do you think the cheese sauce could be used as a vegan fondue? Thank you! Your recipes have never failed me!
Frankie says
This looks amazing! I can’t wait to make it!
I’m wondering if anyone has doubled the recipe? I’d love to take it to a huge family gathering but I’m wondering if using two heads of roasted garlic on top of 10 cloves of garlic would be too much? Since everything would be doubled, would it all keep the garlic flavor as in the posted recipe? The last thing I want to do is blow their faces off from too much garlic haha!
Laura says
I Subbed a half an onion in place of the sautéed garlic. It definitely helped cut back on the intense garlic flavor.
Support @ Minimalist Baker says
Great!
Julie says
I made this recipe for myself (vegan) and my boyfriend (non-vegan) and we loved it! To make it extra creamy, I mixed in about 1/2 cup Daiya mozzarella shreds into the sauce right at the end before mixing it in with the noodles and OMG. It was so creamy and rich, just so amazing! The roasted garlic is also key and makes my entire apartment smell like heaven. I’m in the middle of making another batch right now!
Support @ Minimalist Baker says
Yum! Glad you both enjoyed it, Julie!
J says
Usually, I’m disappointed by vegan mac and cheese, but this is so, so good and pretty easy. Remarkably, it reheats really well, too. I usually use shells for pasta. Roasting the garlic requires adds some more time from start to eating, but it’s well worth it.
Support @ Minimalist Baker says
Yay!
Vanessa O says
Oh. My. God. AMAZING!!!!! I made this and my whole family (non-vegans included ;)) were all over this like white on rice! This was a really easy recipe and quick (not regarding the time to roast the garlic). Definitely one for the books!
Michelle says
I’m curious how this kid classic dish went over for the little ones who tried it with that much garlic. Sounds yummy
Jayyy Jaegseun says
I’ve made this after I went to a Friendsgiving party omg I’m so shook I love this so much I can eat the whole pan lol
Leanne says
Oh my god! This was the best mac and cheese ever!!! Better than velvetta and its vegan!!!!!!! Thank you!!!
Ginny Walton says
Can I cook this and whip it all up and wait a day or two to broil it? I’m looking for a recipe that I can prep and put in a glass container and heat it up in the oven when I get to a Christmas party! (:
Support @ Minimalist Baker says
Yes, that should work Ginny!
Becca says
Would it work to use plain soy milk instead?
Kanikkia Lumishia Felton says
What brand of vegan parmesan do you use
Support @ Minimalist Baker says
Hi! We like to make our own! Here is the recipe!
Marcia says
Loved loved this dish! Easy to make and soooo tasty, just have to plan a Littleahead to roast the garlic and well worth it, thanks for the great recipes! No meat and dairy for 4 months and loving how great we feel :)
Marcia says
Forgot to give it 5 stars!
And your biscuits and gravy recipe is awesome, made twice already and want to share with non veg friends!
Marcia says
Made this tonight for the first time and we are on our 3rd helping!!! Husband Loved it!!! Thanks for a great recipe!
Jessica says
Ok I just made this and it was incredible!!! The sauce is thick and creamy and has such a good flavor because of the nutritional yeast :) I was afraid of the outcome because I’ve tried homemade vegan mac before, but this was waaaaaaaaay better. I highly recommend to anyone wanting to make a non-dairy mac and cheese.
Sarah says
I haven’t had cheese for over 6 months since deciding to go dairy/cow free for health and moral reasons, and this tastes exactly like mac and cheese, and was super easy to make and clean up! I would even wager to say it tastes better than fancy returaunt dairy mac and cheese.
steve says
I made this expecting great things. Was very disappointed. Would not recommend it tasted wheaty and strange.
jamie says
SO…I had a craving for mac n cheese and once I typed in to google “best vegan mac n cheese” your site was of course right there. I was so excited with different options to choose from. Loving garlic as much as I do, I followed the recipe minus broiling. I loved it, next time I can try with the broiler because I do love a crust on top. But once again your recipes are so easy and don’t take up my whole evening.
So thank you again.
Liss says
Hi,
I’m allergic to almonds. Is there another plant based milk that would work just as well?
Thank you!
Support @ Minimalist Baker says
Hi Liss! Soy or rice milk will work!
Abigail says
Um, YUM! I’ve made vegan macaroni and cheese in the past (with other recipes) and they were always so blah! But this one was delicious! I made a few changes 1) I added dried parsley and paprika with the breadcrumb on top 2) I omitted the roasted garlic, and just stuck with minced garlic (I prefer a light taste of garlic, personally) and 3) instead of the broiler, I baked at 350F for 20 minutes. It came out amazing. I swear it tasted even better left over.
Zuzanna says
This is the first vegan mac&cheese recipe that didn’t disappoint me. In fact, it was so creamy and cheesy that, after so long without dairy, it was a bit too much. I’m planning on adding some veggies next time. Or just putting the sauce on veggies. Or on nachos. On everything really. Thanks for sharing this.
PS. My house still smells like garlic.
Isaac says
I made this for my aunt and my grandma (Who was fasting today and was going vegan for 3 days!) and the rest of my family who is not vegan and they all jumped all over it over the leftover chicken and they ate the whole thing and loved it!! I feel like some mushrooms or crumbled veggie sausage would bring it over perfect!
Nicole says
Holy. Shit. This recipe changed the fucking GAME. I recently made the life-change to not eat animals and have been struggling to cut out dairy as well. But this recipe… oh man… SO. GOOD. The sauce is so creamy and cheesy and it tastes so good that I keep thinking I probably should feel guilty but I don’t because its VEGAN and no animals were harmed in the making of this delicious dish! I had to stop myself from licking my food processor clean. Roasting the garlic for an hour is so, so worth it! I almost forgot to add it to the sauce so I tasted it both before and after adding and while it was quite good on its own, the roasted garlic gives it this whole other delicious dimension. I never leave comments, but I needed to tell you, THANK YOU! My boyfriend has no idea what he’s in for once he gets home. :)
Sara says
I have made this twice now. Once at home for iftar during last Ramadan and more recently to a vegan potluck (where I cooked a whole bag of penne!)
In.Sane.ly DELICIOUS! The creamy base is perfect to make it your own and add more of your signature mac and cheese flavour to it. So easy to make and a guarantee to blow omnivores out of the water!
Always wonderful recipes from you Minimalist Baker :) xx
Jen says
The recipe actually turned out to be about 6 servings for me, so I froze some of it in individual portions. It freezes and reheats beautifully, with or without adding more almond milk. Of course it doesn’t taste exactly the same after it’s frozen and reheated, but it’s still absolutely amazing.
I’m new to cooking in general, and this was easy to make and turned out to be extremely garlicky and delicious. I will make this again the exact same way when it’s just for me, but I plan to experiment with using less garlic so I can serve it for friends and family who don’t prefer as much garlic.
Neela says
Hi Dana!
I’ve been using some of your recipes for a while and they’re great! I made this one today because, well, mac ‘n’ cheese really is one of my favorites! Just wanted to add that I love garlic but wasn’t patient enough to roast it this time. I just minced a whole head and sautéed it in olive oil instead. Was wonderfully garlicky! Also, I decided not to use the blender and the sauce came out great in terms of consistency. Finally, lacking parmesan cheese and bread crumbs didn’t seem to take away from this recipe in the least! I added some cayenne to spice it up and had some leftover vegan taco meat (green lentils and walnut) which I topped it with before broiling!
I just have one word for you… YUMMY! I couldn’t stop eating. It’s just so good! Thank you!
Really appreciate all the work you’ve put in with the recipes. My friends have also started to use your site now. Wishing you all the best! Thanks again!
Bethany says
I made this last night and oh my! One of the best vegan recipes I’ve ever made! I have a huge weakness for garlic and this turned out with a surprising depth of flavor with so little ingredients. The texture was super creamy and stayed that way (I’ve found a lot of creamy vegan pastas can get kind of dried out and “grainy” if allowed to cool even slightly) well through dinner. Served with some french bread to get the last of the sauce. Rich? Yes. Delicious? Incredibly so!
I will be remaking some to serve at our family’s vegan Thanksgiving dinner!
Miss Bird says
My friend Kathleen turned me on to this recipe when she served it at a gathering recently.
She subbed reg garlic for the roasted to save time, added rice spiral pasta instead of the other and lemon, tahini and miso (3 Tbs ea) which I found lovely. I used two Tbs coconut oil instead of the other, skipped the blender and made it in one pot.. LOVELY comfort food on a rainy day–thanks! <3
Kayla says
I’ve made this a handful of times and it’s amazing! My boyfriend requests it all the time! We add a tiny bit of cayenne sometimes for another kick. Definitely our go to Mac and cheese recipe! And the roasted garlic is soooooo good in this.
Magoo says
i just made this and its DELICIOUS! that’s the one thing i really miss from being vegan is kraft dinner. This is WAY better. Garlicky and delicious. I would use less flour though, maybe 2-3 tbsp. 4 gives you thick and creamy, I like mine little more runny. Thank you for the delicious recipe.
Emily says
We love this recipe so so much!! It has become our go to comfort food dinner meal! We also make it with whole wheat macaroni noodles to try and help the health quotient a bit, but holy bananas do I do all kinds of happy dances at work when I remember we’re making this for dinner at night!
Just one quick suggestion, that the prep time may want to be increased to include the time it takes to roast the head of garlic – it does add a good amount of time.
Kristina says
nope, no adjustments. i have found with a few other recipes, i just hate the nutritional yeast/vegan parm combo…….it’s like dirt LOL. clearly most others disagree and I LOVE most of your stuff so i’m sure it’s just us here LOL. we actually have yet to find a nice cheesy sauce for pasta……will keep searching!
Kristina says
I’m normally quite happy with your recipes but this one was awful. All 3 of us took a few bites and went no further. The most uncheesy, cheesy mac recipe I have tried.
So weird! Did you make any adjustments to the recipe?
Heather says
If I don’t have arrowroot, can I use tapioca flour, or just GF all purpose flour?
thanks!
Heather says
I used Pamela’s Artisan Blend GF all purpose flour and it worked fine. Yummy!
Natasha says
Hello !
My husband made these for dinner last night… I had never had Mac & Cheese before so I can’t say how they compare to the original… but Wawww, it was so delicious ! It’s by far the best vegan cheesy recipe I’ve had so far and my husband kept on saying how easy it was to make so it looks like we’ll be making those on a regular basis !
Thank you so much for the wonderful recipes you share with us. I really can’t wait for your cookbook to come out!
li says
Hey Dana – following you and your healthy, fresh, no fuss and quick culinary journeys from the southern tip of Africa – where Winter is stepping in! Love your cooking philosophy but try to limit carbs – what would you recommend as a
1. ‘thickener’ for the recipe above (you listed arrowroot)
2. ‘binder’ for your e.g. fish cakes recipes
and still enjoy limited to zero carbs?
Thank you for expert advice and so much food enthusiasm!
li x
Mary S. says
You’re a genius. I’ve had this twice and can honestly say it’s one of the best vegan foods I’ve ever had. Full of flavor and just overall delicious. Changed my life!!! (And for anyone worried about the oil I’ve tried it without adding oil and it’s just as delicious!!!)
Mary says
Yum!! Just made this and I love it! The bread crumbs are truly a game changer. Thanks for sharing!!
Haley says
This suited mine and my husbands tastes, but did not please the person I had made it for: a very picky 8 year old nephew. He wasn’t fooled from the start, and said “I know what mac and cheese looks like. That is not it. I know I won’t like it.” And so… he refused to even try it. I am not sure if he would have liked it if he did. I used whole wheat pasta because it was what I had. Mine turned more of a brown color instead of a vibrant yellow. I think a smidge of turmeric would help the color a bit, but I was worried it would alter the flavor. I will keep searching for a vegan mac n cheese that picky kids will eat.
Abby says
Hey girly, I’m sure you get this a lot, but this is delicious, one of my stand-by recipes! Thanks so much for sharing!
Patty Perez says
So I made this tonight and half way through I realized that my almond milk was not unsweetened. EEK!! That being said, it was still so good. I didn’t bake it so it was extra saucy. Totally delish and I will make this again with unsweetened almond milk.
Ella says
wow! I can’t believe how simple and tasty this, I’m in love <3 I cannot believe how healthy the ingredients are compared to a regular Mac and cheese! Now this is my type of Mac and cheese, vegan and healthy. Thanks Dana your recipes never dissapoint me I'm glad I could finally find a healthy Mac and cheese recipe! Xx I will continue making your recipes, they are amazing!
So kind! Glad you enjoyed this, Ella! xoxo
Layla says
I have made a lot of REALLY good recipes from this blog but I must say this one was blah. I was so looking forward it too! :(
Bummer? I thought it was packed with flavor. Did you make any changes?
Layla says
I followed the recipe exactly but found it unbalanced – way too sweet. I double checked my almond milk and it was unsweetened. Fast forward to today when I used the almond milk again and realized it was VANILLA!! In my defense, this is something new and the vanilla is written in TINY font, otherwise same colors on the packaging. I am sorry!!!
Kristina says
i agree, we didn’t like it at all
Lauren says
Made this for dinner and was blown away by how good it was! The flavor is incredible and it’s sooooo creamy. Left the vegan parmesan out and it was still amazing. Yum!
Whoop! So glad you liked it, Lauren! Thanks for sharing.
Leah says
I made this a few weeks ago. What a wonderfully creamy sauce! It was delicious. Thank you for this recipe.
Julie says
Can I use coconut milk instead of almond, and leave out the garlic?
lisa says
It almost doesn’t seem possible…creamy, cheesy, comforting goodness without dairy?! As a dairy-free family, my kids long for mac-n-cheese like this to hit the dinner table. I shall try this tonight and expect high reviews from the fam. Thanks for saving dinner!
Anthony says
where do those 22.2g of protein come from in this recipe ? :)
Viviana says
Thank you. Hubby loved it. He hasn’t been able to have Mac N Cheese in years and this was a real treat. I loved the video, because it helped me with the difficult step. Up until today I’ve never been successful at making a roux.
Because we’ve had temperatures in the triple digits I did make a few changes, since I’m not turning my oven on during the summer. I omitted the roasted garlic. And just placed the mac n cheese in small individual sized bowls which fit into the toaster oven.
I found your site a few months ago and your vegan parmesan and pesto have been life changers for us. Such simple and delish recipes that when I thought of attempting vegan mac n cheese I knew your site was the first place I wanted to look.
Ah, thanks Viviana! So glad you found us and are enjoying the recipes. xo!
Abby @ The Frosted Vegan says
I made this last night and it is SO good! I was actually spooning the sauce from pan to mouth for a few minutes, so that should indicate that it is pretty damn good :)
haha, that’s how you know it’s good! Thanks for sharing, Abby! xoxo
kimbelina says
Another amazing pasta recipe. My kids have declared it to be their favourite macaroni recipe ever. (And it was so good, neither kid asked for it to be topped with ketchup — that’s saying something!)
Thanks so much! Best comment!
Caitlin says
Wow, that looks amazing!! It’s too hot here to contemplate making this but i’m bookingmarking it for later! :)
Shari says
This is THE BEST mac and cheese ever!!! I was looking for a sauce that I didn’t have to soak cashews for hours and I found this. Make it. And we all loved it and had a second helping! (including a 3 year old who is the worlds pickiest vegan and my mom who is not vegan) Thank you for another great recipe :)
SO great! Thanks for sharing, Shari!
Chrissy says
Made this for dinner tonight and I must say you’ve done it again! Soooo delicious and creamy. The panko was a perfect finishing touch. You have the best tasting vegan recipes.
I did omit the roasted garlic because I was afraid it would be too garlicy? Anyone have feedback on that?
Chrissy says
PS, I love the videos! I’m new at cooking at it really helps to see it in action to follow along.
Wonderful! There’s definitely more to come!
Roasted garlic is actually rather sweet, so it doesn’t make it overwhelmingly garlick. I’d recommend it next time!
Laura Black says
I’ve been a diehard mac & cheese fan since I was a kid. Since becoming vegan, I’ve yet to find a recipe that meets my “comfort food” expectations for my favorite dish. This recipe does look promising. I’ll make it and get back to you! :) Thanks for the recipe.
Eva Greene says
Dana,
This recipe came out PERFECT! The sauce was delicious – I absolutely loved it!
Will be making this again when we want a more indulging dinner ;)
-Eva
Too kind! Thanks Eva!! xoxo
Mike says
Do you think this would work with whole wheat pasta?
Sure!
Melissa says
I made this tonight for dinner! It was the best, creamiest vegan Mac and cheese I’ve ever made! Thanks for the recipe. (The only thing I did differently was I sautéed an onion instead of garlic- just my own preference. The roasted garlic was a brilliant idea!
YAY! So great. Thanks for sharing!
Ms. Cleo says
OMG – I made this tonite and it was GOOOOD!! Cheezy and garlicky and just plain awesome! It took no time to make, and wow, I am one happy camper. Thanks!
Whoop! Thanks for sharing!
Andrew Balbirnie says
This dish is fantastic!! It’s so creamy, garlicky, and cheesy. Definitely going to make this OFTEN. Thank you so much for sharing this recipe! Love the photos and video!
Whoop! Love to hear it!
Jena says
This is the best recipe for vegan “mac and cheese” on the internet. So amazing. All your pasta recipes turn out beautifully but I think the roasted garlic just took the sauce to a whole new level, and then broiling it with the breadcrumbs and nutritional yeast… Amazing. Also I loved the video tutorial as well. Keep working your magic, Dana
Thanks so much, Jena! So kind!
Elena says
I made this tonight and honestly it is amazing. I used arrowroot starch because I had it on hand and the recommended amounts of that and almond milk made the consistency and taste almost exactly like cheese sauce! Great recipe.
NDG Susan says
Made this recipe, using the microwave. Added 1 tsp. Dijon mustard. And used Spelt/brown rice penne style noodles. This was the best, cheesiest Mac and Cheese I have tasted since going vegan. Thank you!
Yay! So great!!
Mae says
I’ve been looking for this kind of recipe too. I’m doing it right now, I use vegan Parmesan cheese – just wondering if still it taste good?
Raquel says
I can’t have almonds. Can I use coconut milk instead?
It will give it a strong coconut flavor – I wouldn’t recommend it :(
Mike says
Maybe Soy milk then?
Cotton says
You could try rice milk… I use it in all kinds of starch based recipes! Sometimes it can be a bit more watery, so compensate with the flour or thickener. Good luck!
Margret says
So great! The roasted garlic adds a great savoriness to the Mac. Other vegan Mac and cheese can be bland or a bit off. This one is the best yet! All hail nutritional yeast :)
I sprinkled some chopped fresh basil on top before serving for a little freshness.
This one is a keeper.
Yay! So glad you enjoyed it, Margaret!!
Milda says
Just made these for dinner–I was craving some comfort food. This dish is fantastic!! YUM! Thank you so much for this recipe!
Wonderful! So glad you enjoyed it.
jessica & brendan says
we just made this and it tastes yummy! thank you for sharing!
Wonderful! Thanks for sharing!
katie says
This is sooo good!! It’s so creamy, garlicky, and cheesy. Definitely going to make this OFTEN.
So great! thanks for sharing, Katie! xoxo
VeganBunnySlave says
GARLIC AND MAC AND CHEESE?
Omg.
So going to cook this for the boyfriend and myself this weekend :D
Kelly @ Hidden Fruits and Veggies says
Yesssss, this sounds so good! Garlic and nutritional yeast, two of my most favorite things
NDG Susan says
Great recipe! Here’s a little trick to save time for roasted garlic: Roast several heads as described, cool, re-wrap in the foil, then place them in a freezer bag, and freeze. I keep roasted garlic on hand in my deep freeze all winter long. To use, just thaw on counter and squeeze garlic paste as you do with freshly-roasted garlic.
Great tip!
Sarah | Broma Bakery says
I LOVE THE VIDEOS I LOVE THEM. I have a video from March that I’m just waiting on to post because I got all disillusioned, but you’re re-inspired me!
Stephanie says
The vegan Mac and Cheese was great! I’ve made so many of your recipes, and they all turn out great! Thank you for giving me new found confidence in the kitchen! Last night was falafel, Saturday was Sea Salt Caramel Coconut Ice Cream (healthy ice cream, what!?!). I’ve been making your recipes at least 4 days a week. It’s such a good feeling that I can feed my family a whole food, plant based diet – and everyone loves it. Even our three year old – thanks a million!
That is so wonderful! thanks for sharing Stephanie! xoxo
Ana | Espresso My Kitchen says
What a great recipe! This mac n’ cheese with roasted garlic sounds fantastic. Love the photos and video!
Thanks Ana! xo
Meridith says
Hi Dana! I’m making this right now (it is so good!) but I just realized I have only used 1/2 tsp of the vegan Parmesan. The ingredient list calls for 1/2 cup plus more for serving – just wondering (because I will definitely make this again!) if you intended it to go into the blender or on top before broiling? Thanks for the recipe!
I just use the vegan parmesan for serving! Adds a little bit more flavor, but it’s not necessary!
Evi @ greenevi says
Looks delicious!
Kristina says
Your recipes simply amaze me! This looks exceptionally delicious, and I can’t wait to try it!
jade Taylor says
I just made this, for the raw parmesan I tan out of garlic granules and used oniin granules instead. Still tasty! Am eating it as I type :) x
Great! thanks for sharing Jade!
Anna says
these look so creamy!!! I had no idea there was vegan parm!!! need to try it :D
Cassie Tran says
Delicious!!
Whoop!
Ana @ Ana's Rocket Ship says
That photo after it’s been grilled looks SOOOOOOOOO gorgeous!!!!
Thanks Ana! :D
Annaliese says
ohhhh sounds so good!! The bf is a garlic and pasta fiend (probably cause he is Italian), so I will for sure try this out!! Thinking of stirring in some swiss chard from our CSA! Thanks for the awesome recipe :)
Smart lady! Let me know how it goes!
Abby says
Oh, this looks incredible. <3
Kathryn - The Scratch Artist says
OH man! I should write a book, Confessions of a Macaroni & Cheese Addict. I can’t get enough of the stuff, especially with bread crumbs on top! Are you kidding?? I discovered crusty bread crumb macaroni & cheese in college. How do you spell weight gain? Your version looks great. And the addition of videos in your post.
Ha! Hope you love this recipe Kathryn! thanks for the kind words :D
Mel @ The Refreshanista says
Oh this looks amazing! I love garlic but I’ve never put it in my mac and cheese- pinning this to try ASAP :)
Whoop! Let me know if you give it a go, Mel!
Lee - Fit Foodie Finds says
I’ve still never tried nutritional yeasttttt. Keep up the amazing work on the vids, you guys :)
Oh man, DO IT! So good! Thanks friend!
Brie @ Lean, Clean, & Brie says
Making this ASAP!!! I love the video, it is a great way to see everything come togther!
Great! I’ll be doing more in the future. Glad you enjoyed it!
Alexa [fooduzzi.com] says
Oh my gosh! I’m trying this ASAP! Roasted garlic is one of my boyfriend’s favorite things – I’m sure he’d approve!
Yay! Let me know if you give it a try!
Medha @ Whisk & Shout says
Oh my god, you’re killing me!!! I am 100% making this for my vegan dad and myself tomorrow for Father’s Day dinner! I’ve never attempted a homemade mac and this looks sooo easy :) pinning!!!
Yay! Let me know he liked it!
Tamanique says
This looks amazing, and I’ve been looking for a good mac n’ cheese recipe without the cashews, not that they aren’t delicious, but it’s nice to have a lighter option. Thanks!
Kim says
I’m sure cashews have less fat than 4tbsp of oil! This looks delicious but definitely not light. Good thing I’m not on a diet because I’m going to try it :-D
Kim, if you’re weary of oil you can cut it back to 2 or 3 Tbsp and compensate creaminess with more arrowroot or flour :D