Veganish Mac and Cheese
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Vegan-ish Mac and Cheese

Combining the best of both worlds, this mac and cheese is rich, creamy, and tastes like real mac and cheese without all the extra heavyness.
Prep Time35 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Cheese, Mac and Cheese, Plant based, Vegetarian
Servings: 6 People


  • 8 oz Macaroni Noodles
  • 1 Carrot Medium
  • 2 Potatoes small
  • 1 clove Garlic minced
  • 1 cup Milk
  • 1/4 cup Parmesan grated
  • 1 tsp Mustard
  • 1 1/2 tsp Salt
  • 1 tsp Pepper
  • 1 1/2 tsp Onion Powder
  • 1 tsp Apple Cider Vinegar


  • 1/2 cup seasoned bread crumbs


  • Place a large pot of water over the stove, salt, and bring to a boil. Cook the macaroni according to package insctuctions. Preheat the over to 350°F
  • While water is boiling, dice potatoes and carrots and steam or boil on the stove for about 10 minutes until fork tender. Once veggies are tender, add them to a blender along with the garlic, milk, parmesan, mustard, salt, pepper, onion poweder, and apple cider vinegar. Blend up the sauce until smooth and cream.
  • Grease a 9x9 baking dish and add sauce and cooked noodles. Stir until combined. Add seasoned bread crumbs on top if desired and bake for 20 minutes or until the top is golden brown. Serve with a side of broccoli or any other delicious veggies and enjoy!


Steaming some broccoli along with the carrots and potatoes, and then setting those aside to be added back into the sauce once it's blended would be an awesome way to get even more veggies into the recipe