Delicious baked mac and cheese
Growing up, mac and cheese was my comfort food go-to.
But years back, when I started moving toward a healthier lifestyle, inspired by the Blue Zones, I knew I was going to need to rethink this favorite. My beloved box of mac and cheese didn’t align with my new health goals.
Believe me, I wasn’t happy at the thought of giving it up. And if you had asked me way back then, I never would’ve thought I’d prefer this baked vegan mac and cheese and my classic stovetop mac and cheese for easy weeknight dinners
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Transforming our tastes
Sometimes, giving up our favorite foods can be a struggle. On one hand, we know what needs to be done. But on the other hand, change can be hard.
Cheese, for me, was a tough habit to break.
But as I gradually learned more, explored more plant-based options — and started incorporating them into my diet, my cravings for cheese ended.
It didn’t happen overnight. It took some willpower during the first few weeks. But when we start adding in different foods, our cravings and tastes change.
As a person who loves good food, recreating healthier versions wasn’t just about replacing an old favorite. My goal was to create food that was delicious, regardless of it being plant-based.
This transformation wasn’t just about removing cheese from my diet; it was about reimagining and recreating the flavors I loved in a healthier, plant-based way.
I soon found that health and flavor could absolutely go hand in hand.
Blue Zones
The Blue Zones, regions known for their high rates of longevity, inspire a lifestyle focused on holistic well-being and nutrition.
This approach emphasizes living longer, healthier lives through a combination of lifestyle and nutritional choices — particularly a diet rich in whole, plant-based foods.
My intention was to lead a more holistic lifestyle , and the Blue Zones check off all the boxes for me.
This mac and cheese recipe is made with whole foods like potatoes, carrots, onions, garlic, and cashews. And it aligns with the philosophy of focusing on whole, plant-based foods.
The power of whole foods
One of the best parts about this recipe is its whole, natural ingredients.
The potatoes bring a smooth, creamy texture, while the carrots add a hint of sweetness and a beautiful, rich color. Cashews contribute to the rich, velvety consistency of the cheese sauce.
Each ingredient adds delicious flavors, textures, and nutrients.
In the kitchen tips
- Add herbs or spices like smoked paprika or chipotle pepper for a bold flavor twist. Experiment to find your perfect blend.
- Mix in crushed almonds or sunflower seeds with your breadcrumbs for a delicious crunch.
- Too thick? Thin it out with a splash of almond milk. For an extra creamy touch, swirl in a spoonful of plain coconut yogurt.
- Boil your pasta until it’s just firm to the bite — it’ll cook to perfection in the oven.
- Busy day? Assemble your mac and cheese ahead and put it in the fridge. When you’re ready, bake it to bubbly perfection.
- Serve with a zesty vegetable-filled salad or garlicky sautéed spinach for a plate full of color and nutrients.
If you love creamy vegan pasta dishes, try marry me chickpeas, coconut milk pasta, and my creamy tomato sauce pasta recipe next!
FAQ
Yes, just use gluten-free pasta and breadcrumbs.
Keep it in an airtight container in the fridge for up to 3–4 days. Reheat gently.
Definitely! Broccoli, peas, or spinach make great additions.
Yes, any plant-based milk like almond, soy, or oat milk works well in this recipe.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Baked Vegan Mac and Cheese
Ingredients
Baked Vegan Mac and Cheese
- 1 pound pasta, your choice, cooked. Opt for whole grain if possible (macaroni, fusilli, or shells work well).
- Vegan Cheese Sauce, doubled recipe, 4–5 cups' worth, depending on your preference. Freeze leftover cheese sauce or use it in Mexican bowls or cheesy potatoes.
- Breadcrumb topping
Breadcrumb Topping
- 2 pieces toasted bread, OR 1 cup of purchased breadcrumbs/gluten-free alternative
- 1 tablespoon melted vegan butter, OR olive oil
- 1 tablespoon nutritional yeast, for a cheesy flavor
- 1 teaspoon garlic powder
- ¼ teaspoon salt, OR to taste
- ¼ teaspoon pepper, OR to taste
Instructions
Mac and Cheese Instructions
- Make the Cheese Sauce (Or have it premade a day or two ahead). Tip: If cooking cheese sauce from scratch, make the pasta and breadcrumbs while it’s cooking.
- Preheat your oven to 350°F.
- Cook the pasta according to package instructions until al dente. Drain and set in a large mixing bowl.
- Make your breadcrumb topping if using (recipe below).
- Pour 4–5 cups of cheese sauce over the cooked pasta and stir until well-coated. If the mixture seems too dry, add a bit more cheese sauce or pasta water.
- Add to an oiled 9x11 baking dish.
- Sprinkle the top with breadcrumbs and additional paprika. Drizzle with a touch of olive oil or dot with vegan butter (optional).
- Cover with foil or parchment paper.
- Place the dish in the preheated oven and bake for 15–20 minutes, or until the top is golden and the sauce is bubbly. Try not overcook as it can lose flavor.
- For an extra crispy topping, you can place the baked mac and cheese (with removed foil) under the broiler for a minute or two after it’s finished baking. Watch it closely to prevent burning.
- Let the baked mac and cheese cool for a few minutes before serving.
Breadcrumb Topping
- If using toasted bread, tear it into smaller pieces and blend in a food processor until coarse. If using purchased breadcrumbs, start from step 2.
- In a bowl, mix the breadcrumbs with melted vegan butter or olive oil. Add nutritional yeast, garlic powder, salt, and pepper. Stir until well combined.
- Evenly sprinkle seasoned breadcrumbs over your mac and cheese before baking.
Video
Notes
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
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