Kree's Baked Macaroni and Soy Cheese

Indulge in the creamy, dairy-free comfort of Kree's Baked Macaroni and Soy Cheese—a plant-based twist on a classic favorite! This vegan mac and cheese recipe combines tender elbow macaroni with a luscious, homemade cheese sauce made from shredded soy cheese, nutritional yeast, and unsweetened almond milk. Seasoned with a flavorful blend of garlic powder, onion powder, and smoked paprika, this dish delivers rich, cheesy goodness without any dairy. A crunchy breadcrumb topping (optional) adds a satisfying texture, perfect for an indulgent, crowd-pleasing meal. Quick to prepare in just 40 minutes, this vegan baked macaroni casserole is ideal for weeknight dinners or special gatherings. Enjoy it as a hearty main course or a decadent side—this dairy-free comfort food will have everyone coming back for seconds!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Elbow macaroni
• 2 cups Soy cheese (shredded, cheddar-style)
• 2 cups Unsweetened almond milk (or any plant-based milk)
• 2 tablespoons Vegan butter
• 2 tablespoons All-purpose flour
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoons Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 cups Breadcrumbs (optional, for topping)
• 1 tablespoon Olive oil (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.

Step 3

In a medium saucepan, melt the vegan butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste.

Step 4

Gradually pour in the unsweetened almond milk, whisking continuously to avoid lumps. Heat the mixture for 2-3 minutes, or until it begins to thicken slightly.

Step 5

Stir in the nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to incorporate all the flavors.

Step 6

Add 1 1/2 cups of the shredded soy cheese to the sauce, reserving the remaining 1/2 cup for topping. Stir until the cheese melts and the sauce is smooth.

Step 7

Combine the cooked macaroni with the cheese sauce in a large mixing bowl, ensuring all the pasta is evenly coated.

Step 8

Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly. Sprinkle the reserved 1/2 cup of soy cheese on top.

Step 9

If desired, mix the breadcrumbs with olive oil in a small bowl and sprinkle this mixture over the cheese for a crunchy topping.

Step 10

Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.

Step 11

Remove from the oven and let it cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1023.1g)

Amount per serving	% Daily Value*
Calories	2147.3

Total Fat 102.7g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4633.2mg	0%
Total Carbohydrate 212.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 10.3g
Protein 67.1g	0%

Vitamin D 200.0IU	0%
Calcium 2148.7mg	0%
Iron 13.8mg	0%
Potassium 819.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 13.1%

Carbs: 41.6%