- 16 ounces elbow macaroni
- Olive oil or vegan butter, for preparing the baking dish
- 4 tablespoons vegan butter
- 1/4 cup all-purpose flour
- 5 cups plain unsweetened nondairy milk
- 1 teaspoon salt
- 1/3 cup nutritional yeast, plus more as needed
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 cup shredded vegan cheese (optional)
- 1 cup finely crushed Ritz crackers
- 1/2 teaspoon paprika
- 1 tablespoon melted vegan butter
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- Saturated fat7.81g
- Trans fat0.06g
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- 1To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta cooking water. Drain the pasta and set aside.
- 2Preheat the oven to 350°F (180°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish with olive oil or vegan butter. Set aside.
- 3To make the sauce: In a large saucepan over medium heat, melt the butter.
- 4Whisk in the flour and cook, whisking, for 2 minutes. Whisk in the milk. Add the salt. Simmer, whisking occasionally, until thick, about 5 minutes.
- 5Add the nutritional yeast, mustard, onion powder, and pepper and whisk until smooth. Cook for 5 minutes until thick. Reduce the heat to low. Taste and adjust the seasoning, as needed. If the sauce is too thick, add as much of the 1 cup (240 ml) of reserved cooking water, as desired.
- 6Add the cooked macaroni to the sauce and stir to combine.
- 7In a small bowl, stir together the cracker crumbs, paprika, and melted butter to combine.
- 8To finish: Transfer the pasta mixture to the prepared baking dish, top with the cracker crumb mixture, and bake for 20 minutes, or until bubbly and golden on top.
Excerpted from Vegan Mac & Cheese by Robin Robertson (Harvard Common Press). Copyright © 2019.