Probably the quickest and most satisfying dinner you can put together on a weekday. That’s all thanks to cheese sauce that you should always have in a fridge! To make this insane vegan mac’n’cheese, you just need pasta, plant milk and for extra indulgence, some panko breadcrumbs or stale bread that we can turn into a golden crispy layer sitting on top of the bake. What more would you want! And if you feel creative, I offer extras that will make this dish shine even more. But even if you make it in the most basic version, you won’t be disappointed.
Pasta is not bad for you
So much bad rap around pasta, but why? Sure, if it’s covered with heavy, creamy sauces, lots of butter, then this combo won’t take you to healthy heaven and your gut will eventually go on strike. But how about indulging in pasta dishes in a lighter, healthier way? Simply crushed tomatoes with garlic and olive oil, some herbs, and you got the most delicious pasta in the world in under 10 minutes! Garlic, chilli and parsley will be the best coating for spaghetti. The secret is to keep everything simple and appreciate the true flavours of the food. Make sure to choose good quality pasta, this way you will enjoy it even with just a splash of olive oil. We often overthink the dishes, thinking that a long list of ingredients guarantees better flavour. Nothing more further away from the truth. By reducing the number of ingredients we cook with, we can taste the real flavours so much better. Now, back to vegan mac’n’cheese. I call it real comfort food, as it not only tastes delicious but leaves you nourished. The sauce is creamy and oozy, without being heavy, and that’s the whole trick!
Ways to upgrade your vegan mac’n’cheese
- add smoky and sticky tofu cubes before baking
- throw fresh spinach in before baking
- top with giant chunky garlicky croutons
- top with maple and soy glazed pumpkin seeds
- mix some caramelised onions in before baking
- add lots of fresh chillies just before baking
- top with parsley pesto
My top tips when making vegan mac’n’cheese
- Cook your pasta al dente, so it doesn’t become too mushy when baked
- Reserve some cooking water to mix in with the sauce
- When making vegan cheese sauce, ensure it’s not too thick as it will be thickening up whilst baking
- Use a generous amount of sauce so it is not dry after baking, aim for pasta covered in oozy sauce
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