The holidays are upon us, so I wanted to create a super creamy and delicious vegan Mac n Cheese!
Happy November! I am so excited that the holidays are already in full force and I am SO ready to share some holiday themed recipes.
I wanted to start with this traditional Mac n Cheese recipe. I do have a few Mac n Cheese recipes on my blog, but they’re themed a bit differently. I realized I never had one that involved a roux, béchamel and ultimately a delicious cheesy sauce.
Growing up, Mac N Cheese was not a side dish I had during Thanksgiving. It was more of mashed potatoes, stuffing, etc. However, I do know that Mac n Cheese is definitely a favorite in many households this time of year.
So I thought it would be the perfect time to bring out your traditional Mac n Cheese recipe.
Random story time: I was the pickiest eater as a kid. I only ate toast, pasta with butter, and McDonalds. I was SO picky that I even refused to eat Mac n Cheese. So I was maybe 7-8 when I was on an airplane and I got Mac n Cheese on my kids meal. My mom promised me I would like it and what do you know…I did.
Since going Vegan I really dig the boxed Mac n Cheese (Earth Balance RIP, Daiya, etc.). I never usually make it myself, so I was really excited to experiment with this recipe!
My favorite part of baked Mac n Cheese is the bread crumb topping! Not everyone digs a crunchy topping it, but I certainly do. I did a mix of panko, vegan parm, salt & pepper. You can totally skip this part and serve it straight from the pot, or bake it with some extra cheddar shreds on top. I just wanted to go all out for this recipe!
I hope that you enjoy this recipe! If you make any of my recipes, don’t forget to tag me in the photo on IG @plantbasedjane