A key recipe for comfort on cooler days.
It might be July, but the weather certainly isn’t what you’d expect for summer! At just 15°C this morning, with strong winds and a soggy start thanks to the overnight downpours, it definitely feels more like an autumn day. That said, the garden is loving it, and I’m sure the allotment is too – not that I’ve actually made it down there yet this month!
So with this chill in the air, I thought it was the perfect time to share something warm, cosy and satisfying. This recipe wasn’t actually a reader request – it was one I made three times in three days for someone very special who couldn’t get enough of it! Simple, classic, and made with a few staple ingredients, this vegan macaroni cheese is a definite winner when you want comfort food fast.
The Macaroni Cheese Recipe
You probably have most of the ingredients in already – plain flour, butter (plant-based of course), oat milk (or your favourite unsweetened dairy-free milk), strong vegan cheddar, nutritional yeast (for that lovely savoury depth), macaroni (or any other pasta shape), plus a bit of salt and pepper. That’s it!
Get your pasta going first – a bit of oil in the salted water helps stop sticking – then make the sauce while the pasta is cooking. Start by making a roux style sauce: melt the butter, stir in the flour, then slowly whisk in the milk to avoid lumps. Once smooth and thickened, stir in the grated cheese, seasonings and nutritional yeast.
When the pasta is cooked, drain it, stir it into the sauce, then transfer to an ovenproof dish. Top with a bit more grated cheese (taken from your original amount – a micro-plane is the best for making it go further) and bake for around 30 minutes until bubbling and golden.
- 125 g dried macaroni or other pasta
- boiling water to cover pasta
- splash of oil for cooking pasta
- 1 –2 Tablespoons plant-based butter Vitalite or Flora both work well
- 1 –2 Tablespoons plain flour
- ½ –1 pint oat milk adjust for consistency
- 75 g vegan strong cheddar-style cheese grated
- 2 –3 Tablespoons nutritional yeast
- Salt and ground black pepper to taste
-
Cook the macaroni in a large pan of boiling (salted) water with a drizzle of oil, until just al dente (check packet for timings and cook for a minute or two less). Drain immediately and set aside.
-
While the pasta is cooking, make the sauce. In a saucepan, melt the butter gently, then stir in the flour to make a roux. It should form into a cohesive ball – add more flour if it is still runny.
-
Gradually add the oat milk a bit at a time, whisking continuously to avoid lumps. The sauce should thicken to a smooth, creamy consistency.
-
Stir in most of the grated cheese (saving a bit for the top), the nutritional yeast, and a good pinch of salt and pepper. Taste and adjust the seasoning and cheese as needed.
-
Add the drained macaroni to the sauce and mix well to coat.
-
Tip everything into an ovenproof dish and sprinkle (or grate) the remaining cheese over the top.
-
Bake at Gas Mark 6 (400f / 200c) for 25–30 minutes until golden and bubbling.
-
Serve & enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: saucepans, whisks, graters, microplanes, ovenproof dishes, and other items which you might need. Much appreciated!
Serving
Serve this straight from the oven, ideally with some fresh vegetables or a crisp salad on the side to cut through the richness. Garlic bread is optional… but highly recommended!
Storing
Any leftovers can be stored covered in the fridge for up to 3 days. To reheat, sprinkle with a little water and heat through in the oven or microwave until piping hot. This dish can also be frozen – just label and date it, then defrost thoroughly before reheating as above. Alternatively, instead of reheating, you can eat this cold straight from the fridge.
Sharing
If you know someone who loves a classic comfort food dish or is always looking for tasty vegan meals, why not share this recipe with them?
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
No Comments