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Creamy Mac and Cheese

This Creamy Mac and Cheese is seriously the best you’ve ever tried. It is ready in under 15 minutes and made with simple ingredients that you’ve already have on hand. Even the pickiest kids will eat this and want a second plate in no time. A keeper that the whole family will love and no one would ever taste or guess it is entirely vegan.

A saucepan full with the creamy Mac and Cheese.

You know I do not get tired of making Mac and Cheese recipes. Stunners like my Garlic Brussels Sprouts Mac and Cheese, the One Pot Chili Mac and Cheese, or the Cauliflower Mac & Cheese.

If you are looking for more ideas use the search bar and keep your craving mile high.

Today’s recipe is taking a somewhat more traditional turn: lots of vegan cheese, creamy, and so comforting.

Overview of the ingredients needed for this Creamy Mac and Cheese.

Step 1: Melting the vegan cheddar on low heat.

I have tested this recipe in and out to get it absolutely right and seriously the result and the flavor were simply amazing

Go ahead and try this Creamy Mac and Cheese, because it is:

  • easy to prepare with step by step pictures
  • great for leftover pasta
  • super creamy
  • rich
  • flavorful

 

  • filling
  • satisfying
  • comforting
  • kids friendly
  • ready in under 15 minutes

Step 2: mixing in the vegan cream cheese.

Step 3: adding some plant milk to make the sauce smoother.

What’s in this Mac and Cheese sauce

As I mentioned, this recipe is very traditional: just pasta and a cheese sauce.

Of course this means that the sauce is the most important part of the dish. To get the best combination of creaminess and flavor, you will need:

  • vegan cream cheese
  • butter (vegan)
  • vegan cheddar and parmesan
  • almond milk

Final step: Mix cheese sauce with pasta.

What you need for this vegan Mac and Cheese

Apart from those ingredients, not much is left to add: pasta and some spices.

Make sure you have the following at hand:

  • Macaroni noodles – this works perfectly with leftover pasta
  • garlic powder
  • onion powder

Optionally you can also add some smoked paprika.

Closeup view showing the pasta soaked in creamy sauce.

How to make stove top Mac and Cheese

Start out with a large casserole or pot and melt vegan butter on low heat. Now add the vegan cheddar and also melt it while stirring all the time. Still on low heat – this is important!

When the cheddar and butter is combined to a smooth mix, stir in the vegan cream cheese. Then add plant milk and parmesan and combine everything to a smooth sauce.

Finally, give precooked macaroni to the pot, mix well, and season with salt and pepper (and optional smoked paprika). Heat everything for 5 minutes, then serve in bowl or on plates. 

Lifting a spoonful of the ready dish out of the pan.

My Creamy Mac and Cheese makes such a perfect option for dinner, lunch, or meal prep that you can always count on.

It is especially amazing as a make ahead meal.

You can store it in the fridge for around 5 days, when covered with a lid on top.

Give some fresh pepper over the Creamy Mac and Cheese for extra flavor.

Can I freeze this?

Yes you absolutely can! But before freezing it, please make sure it cools down properly.

Use an airtight container with a lid of choose freezer bags. It will stay fresh in the freezer for around 2 months.

You can even make a bigger batch, If you want to.

Easy and ready in 15 minutes: this Creamy Mac and Cheese is incredibly satisfying, delicious and so easy to make. Everyone will eat this, even the pickiest eaters. It tastes better than the real deal and no one would ever taste it is vegan. #vegan #dairyfree #glutenfree #vegetarian #comfortfood #contentednesscooking #dinner #lunch #mealprep #creamymacandcheese #veganmacandcheese

If you try this Creamy Mac and Cheese, tag me on Instagram or Facebook.

Love seeing all your remakes.

Cheers, Florian.

Creamy Mac and Cheese

Creamy Mac and Cheese

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Creamy Mac and Cheese is seriously the best you've ever tried. It is ready in under 15 minutes and made with simple ingredients that you've already have on hand. Even the pickiest kids will eat this and want a second plate in no time. A keeper that the whole family will love and no one would ever taste or guess it is entirely vegan.

Ingredients

  • 4 cups Macaroni (leftover is great, use gf if needed)
  • 2 Tbs vegan butter
  • 10 oz vegan cheddar, finely cut
  • 1 cup almond milk
  • 1 batch Vegan Parmesan Cheese (3 ingredients, 1 min)
  • 7 oz vegan cream cheese
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • salt, pepper to taste

Optional:

  • 1/2 tsp smoked paprika

Instructions

  1. Start out with a large casserole or pot and melt vegan butter on low heat. Now add the vegan cheddar and also melt it while stirring all the time. Still on low heat - this is important!
  2. When the cheddar and butter are combined to a smooth mix, stir in the vegan cream cheese. Then add plant milk and parmesan and combine everything to a smooth sauce.
  3. Finally, give precooked macaroni to the pot, mix well, and season with salt and pepper, garlic, onion powder (and optional smoked paprika). Heat everything for 5 minutes, then serve in bowl or on plates.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 564Total Fat: 25gSaturated Fat: 11.4gTrans Fat: 0gUnsaturated Fat: 12.6gCholesterol: 0mgSodium: 312mgCarbohydrates: 71gFiber: 3.6gSugar: 13gProtein: 15g

Riley

Friday 9th of February 2024

I’m definitely making this recipe tonight but I have one question I got the violife cheddar shreds instead of the slices I don’t know if this changes anything but do I still do 10 oz of it even though it’s the shredded version

Florian

Saturday 10th of February 2024

Hi Riley! You can absolutely use this. Let me know what you think.

Erica

Thursday 23rd of November 2023

This drew my attention for the short amount of prep time it would take. It took 4 times as long 😩. Having to melt all the cheese on low is what caused this to take me an hour to make. I finally got out my immersion blender to get all the cheese together. I tasted it and it is amazing. Could you update the directions about when to add the onion and garlic powder please? Thanks

Florian

Thursday 23rd of November 2023

Hi Erica! You are the first person that brings this to my attention. All my readers love this dish. It turns out always fast and delicious. Thanks for pointing out with the directions, done and updated.

Kinsey

Wednesday 22nd of November 2023

I made this a few weeks ago and it was amazing!!!!! I want to make it for Thanksgiving but we are traveling, not far, but wondering if you have ever made this again, and then reheated in the oven? I know vegan cheese can be finicky so that’s why I ask ;) Thank you for such a yummy recipe!

Florian

Wednesday 22nd of November 2023

Hi Kinsey! You absolutely can and don't forget leaving a star rating with your review. So helpful for other readers and me. Thanks so much and enjoy your travel with your family.

Deborah

Thursday 31st of August 2023

Shredded or grated parmesan

Brittney

Wednesday 8th of November 2023

@Florian, when it says 1 batch of the parmesan how much would that be for shredded parmesan? I'm unsure measurement wise how much to use.

Florian

Friday 1st of September 2023

Both will work, Debrah! Let me know what you think.

Lasha

Wednesday 9th of August 2023

Which almond milk did you use? We just found my son has a dairy allergy and has to go completely dairy free.

Florian

Wednesday 9th of August 2023

Hi Lasha! Alpro is great and let me know what you think.

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