Bow Tie Pasta Recipes With Chicken

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Vegan Baked Mac Cheese

Vegan Baked Mac Cheese


Makes 4 to 6 servings

  • 12 ounces elbow macaroni
  • 3 tablespoons olive oil
  • 1/2 cup minced onion
  • 1/4 cup all-purpose flour
  • ¾ cup nutritional yeast
  • 2 1/2 cups plain unsweetened soy milk
  • 1 tablespoon soy sauce
  • 2 teaspoons white miso paste
  • 1 teaspoon yellow mustard
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cayenne
  • 3 tablespoons cornstarch
  • 1 cup vegetable broth
  • 1/2 cup dry unseasoned bread crumbs


  1. In a pot of boiling salted water, cook the macaroni over medium-high heat until al dente, about 8minutes
  2. Drain and set aside
  3. Preheat the oven to 375°F
  4. Lightly oil a 3-quart casserole and set aside
  5. In a medium saucepan, heat 2 tablespoons of the oil over medium heat
  6. Add the onion, cover and cook 5 minutes, or until soft
  7. Stir in the flour and the nutritional yeast and cook, uncovered, stirring, for 1 minute
  8. Reduce heat to low and slowly whisk in the soy milk
  9. Continue to cook, stirring, until the mixture thickens
  10. Stir in the soy sauce, miso, mustard, 1/2 teaspoon of the paprika, turmeric, salt and cayenne
  11. In a small bowl, combine the cornstarch with the vegetable broth, stirring to blend
  12. Stir the cornstarch mixture into the sauce and cook, stirring, until the sauce thickens
  13. Taste, adjusting seasonings if necessary
  14. Combine the sauce and the cooked macaroni in the prepared casserole dish
  15. Top with the breadcrumbs and the remaining 1/2 teaspoon of paprika and drizzle with the remaining 1 tablespoon of oil
  16. Bake until the mixture is hot and the crumbs are browned, about 30 minutes
  17. Serve immediately

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