Vegan Mac N' Cheese

Prep: 
5 minutes
Total: 
20 minutes
Makes: 
6 servings, approximately 1 cup each
Utensil: 
5 Qt./4.7 L Roaster with Cover
9" Small Skillet with Cover
Rate Recipe: 
Contributed By: 
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor

Ingredients

Recipe Description: 

What a delicious comfort food! Packed with protein, yet a cholesterol-free and lower-fat alternative to this traditional snack. It's so tasty, mine often never makes it to a bowl. I just eat it right from the 5 Qt. Roaster!

4
cups
macaroni pasta, uncooked
(560
g)
2
cups
non-dairy milk
(475
mL)
1
cup
low-sodium vegetable broth
(240
mL)
34
cup
nutritional yeast flakes
(36
g)
34
teaspoon
salt
(3.7
mL)
12
teaspoon
dried mustard
(2.5
mL)
12
teaspoon
ground black pepper
(2.5
mL)
14
teaspoon
paprika
(1.25
mL)
18
teaspoon
garlic powder
(.6
mL)
1/ 16
teaspoon
turmeric
(.3
mL)
14
cup
all-purpose flour
(30
g)
Directions: 
  1. Cook macaroni in roaster according to package directions. Drain pasta and set aside.
  2. In skillet, combine all remaining ingredients, except flour. Bring to a simmer over medium heat.
  3. Once the sauce is hot and bubbling, add the flour and whisk until all lumps have dissolved.
  4. Pour hot sauce over pasta. Stir well and serve.
Nutritional Information per Serving
Calories: 
324
Total Fat: 
3g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
431mg
Total Carbs: 
59g
Dietary Fiber: 
5g
Sugar: 
6g
Protein: 
16g

Directions

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