This Stovetop Mac and Cheese is easy to make with leftover pasta, creamy and rich with a mix of vegan cheeses and absolutely delicious. No need for an oven, everything is done in the stove and ready in 10 minutes.
I know that sounds to be good to be true, but friends this is the real deal.
If you followed me for some time, you know I have a thing for Mac and Cheese recipes like this Creamy Mac and Cheese, the Instant Pot Mac and Cheese, or my spicy One Pot Chili Mac and Cheese.
Interested in more? Be sure to use the search bar for additional ideas.
What is it that I love about this Stovetop Mac and Cheese?
Truly, it comes together in 10 minutes, you can’t beat that. You can’t even prepare a boxed Mac and Cheese in that time.
And of course you can’t compare the flavor of homemade Mac and Cheese. So yummy, rich, creamy.
10 minutes and this dish is ready. It is satisfying and cheesy, and this is exactly what you want in a Mac and Cheese.
I’ll show you step by step pictures, so you can see what each step should look like to achieve the best end result, to be proud of and to enjoy.
Seriously so many amazing flavors going in here, you will know once you try and will probably think of a gourmet version in a fancy restaurant.
What you need for this Stovetop Mac and Cheese recipe
- Macaroni (cooked)
- Flour
- Plant milk
- Vegan butter
- Vegan cheddar and parmesan
- Mustard powder
- Smoked paprika
- Garlic powder
- Onion powder
Making Mac and Cheese
Melt vegan butter in a large saucepan. Whisk in the flour and plant milk until the sauce begins to thicken. Add mustard powder, smoked paprika, onion and garlic powder. Bring to a simmer on low heat until thick and creamy.
Given the vegan parmesan and cheddar to the sauce and carefully mix in until smooth. If the sauce is a bit too thick, add a bit more milk.
Finally, mix the pasta with the Mac and Cheese sauce, turn to medium heat and cook for 2 minutes. Season with salt and pepper to taste.
Serve on plates or in bowls. Leftovers will last for around 5 days in the fridge.
Freezing instructions:
First make sure that you let the Stovetop Mac and Cheese cool completely before freezing, use freezer bags or container for individual portions.
For reheating: thaw completely, warm on the stove at low temperature. This will make sure to get a equally warm result.
Other pasta recipes to try:
If you’re going to make this Stovetop Mac and Cheese, tag me on Instagram or Facebook with a picture.
Cheers, Florian.
Stovetop Mac and Cheese
This Stovetop Mac and Cheese is easy to make with leftover pasta, creamy and rich with a mix of vegan cheeses and absolutely delicious. No need for an oven, everything is done in the stove and ready in 10 minutes.
Ingredients
- 4 cups macaroni precooked (gf, if needed)
- 2 Tbsp flour (use gf, if needed)
- 2.5 cups plant milk
- 5 Tbsp vegan butter
- 10 oz vegan cheddar, shredded
- 5 oz vegan parmesan
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- salt, pepper to taste
Instructions
- Melt vegan butter in a large saucepan. Whisk in the flour and plant milk until the sauce begins to thicken. Add mustard powder, smoked paprika, onion and garlic powder. Bring to a simmer on low heat until thick and creamy.
- Given the vegan parmesan and cheddar to the sauce and carefully mix in until smooth. If the sauce is a bit too thick, add a bit more milk.
- Finally, mix the pasta with the Mac and Cheese sauce, turn to medium heat and cook for 2 minutes. Season with salt and pepper to taste.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 564Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 780mgCarbohydrates: 71gFiber: 4gSugar: 8gProtein: 15g