Quick Macaroni Cheese

Quick Macaroni Cheese

This is a simple vegan version of the classic dish. Enjoy!

Not too trickyNot too tricky Quick meal Cheap as chickpeas Kid recipe
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Preparation time

Cook time




  • mains
  • sides-light-meals-and-salads




  • 330g macaroni, penne or small rigatoni – small tubular pasta, basically!

Cheeze Sauce

  • 180ml unsweetened nondairy milk – soya, coconut, rice etc + a little more if sauce is too thick
  • 1 cup nutritional yeast flakes (Engevita, sold in health food shops)
  • 3tbsp plain vegetable oil
  • 120ml water
  • 2 tbsp + 2 tsp good soya sauce: shoyu or tamari
  • 120g plain tofu, any kind (reduce the water to 90ml if using silken)
  • 1 tbsp cornflour or arrowroot
  • 1½ tsp garlic powder
  • 1½ tsp paprika + more to sprinkle
  • Salt to taste
  • Black pepper
  • 1 tbsp Dijon mustard


1. Boil a kettle. Pour the hot water into a medium-large saucepan and add salt. Bring to the boil and add the pasta. Cook it according to the packet instructions.

2. Meanwhile, pre-heat the grill or oven to hot. If using the oven, set at 220C/440F/Gas Mark 7.

3. Blend all the sauce ingredients. Heat in the microwave or on the stove – add a little more non-dairy milk if it’s too thick. Drain the pasta.

4. Place the pasta and hot sauce in a metal pan with quite deep sides -eg a small roasting tin or cake tin. Sprinkle with a little paprika and grill or bake for 5-10 minutes or until the top is golden and a little crispy. Watch it doesn’t catch under the grill. Serve hot.

Optional extras / notes

  • 15-20 minutes

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