Baked Macaroni and Cheese

Baked Macaroni and Cheese

Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!

Baked Macaroni and Cheese

Yields 3-5 servings


1/2 box Barilla Macaroni pasta, cooked

2 cups cashew milk

4 Tbsp. butter

1 Tbsp. King Arthur organic flour

1/3 cup nutritional yeast flakes

1-2 garlic cloves, minced

1/4 cup fresh parsley

1/2 cup baby Bella mushrooms

1 small onion, chopped

2/3 cup fresh peas, steamed

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Panko breadcrumbs

1-2 Tbsp. melted butter

1 tsp. fresh parsley, chopped for breadcrumbs

1 Tbsp. Parmesan cheese, chopped


  1. In a pan on medium-high heat, add butter, onions, mushrooms, garlic, and sauté for 3-5 minutes. Add in the flour and stir for an additional 2 minutes.
  2. Slowly pour in the cashew milk, peas, and nutritional yeast. Whisk mixture until it is smooth and has thickened. Add the parsley and stir.
  3. Pour the cheese sauce over the pasta and mix.
  4. In a casserole dish, add the Maceroni and Cheese; topped with breadcrumb and butter mixture.
  5. Bake for 20 minutes or until top is golden brown.
  6. Serve with side of choice.

Chef’s tip: This would be great with bbq pulled jackfruit rolled in a spring roll wrap!