Vegan Mac and Cheese

Mac and cheese without the dairy, topped with golden brown breadcrumbs.


  • 1/2 cup margarine / vegan butter
  • 6 Tbsp All Purpose Flour
  • 3 x 14oz Cans Unsweetened Coconut Milk or 5 cups unsweetened soy milk
  • 1 cup Vegetable Stock
  • 3 Tbsp Dijon Mustard
  • 1 cup Nutritional Yeast
  • 3 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 2 tsp Salt
  • 2 tsp Ground Black Pepper
  • 1 18oz Pack Elbow Macaroni
  • ½ cup breadcrumbs
  • 2 Tbsp margarine, melted


  1. Preheat the oven to 400 F.
  2. In a large pot, cook the macaroni according to the directions and then rinse and drain.
  3. While the macaroni cookes, melt the margarine in another large pot. When it’s melted add the flour and stir vigorously for a minute.
  4. Slowly pour in the milk, then the stock, whisking as you do it. Whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes until it thickens a little.
  5. Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk.
  6. Add the cooked macaroni into the pot of sauce and mix gently until pasta is covered.Then transfer to a 9×13 baking dish and smooth down.
  7. Prepare the crumb topping by mixing the breadcrumbs and 2 Tbsp melted margarine with a fork. Sprinkle the topping over the macaroni.
  8. Bake for 20-25 minutes until the topping is golden brown and crispy.


  • Chicken stock can be used in place of veggie stock, but is not vegan.
  • Smoked paprika is much better than other paprika, in this recipe
  • Coconut milk will be the most creamy option, but 5 cups of unsweetend soy milk will work as well.