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Classic Mac & Cheese (Vegan)

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A classic gets a makeover! Pasta is topped with a creamy sauce and Panko breadcrumbs, then baked to cheesy perfection. It's a cholesterol free creation and we promise you won't miss the dairy.

Classic Mac & Cheese (Vegan)

  • Yield: 4
  • Prep Time: 15 min
  • Cooking Time: 15 min


  • 1.5 tbsp. olive oil
  • 1.5 tbsp. unbleached, all-purpose flour
  • 2 tbsp. nutritional yeast
  • ½ c. cashew milk
  • ⅛ tsp. onion salt
  • ⅛ tsp. garlic salt
  • ½ tsp. sweet paprika
  • 1 tsp. agave nectar
  • ¾ tsp. salt
  • 3 tbsp. lemon juice
  • pinch, red pepper flakes, plus extra for garnish
  • 1 c. elbow macaroni
  • 4 tbsp. Panko breadcrums
  • ½ c. fresh flat leaf Italian parsley
  • salt & fresh black ground pepper to taste


  1. Bring a medium pot of water to boil and cook pasta according to package directions.
  2. While pasta is cooking, make a roux by heating olive oil in a saucepan with the flour on low heat. Mix thoroughly until thick and bubbly about one minute, stirring constantly.
  3. Add nutritional yeast, milk, onion salt, garlic salt, paprika, agave, salt, lemon juice and pinch of red pepper flakes. Stir until fully incorporated.
  4. Drain pasta when cooking is complete. Add to saucepan and mix thoroughly with sauce.
  5. Pour pasta into four separate au gratin dishes.
  6. Heat Panko breadcrumbs in pan until golden brown. Sprinkle breadcrumbs on top of each au gratin dish to cover pasta.
  7. Heat under broiler 3-5 minutes until breadcrumbs brown further.
  8. Remove dishes from broiler, sprinkle with additional salt, pepper, red pepper flakes, paprika.
  9. Garnish with chopped parsley and serve immediately.

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