Creamy, smoky vegan macaroni and cheese topped with cheesy crispy bread crumbs for an easy, delicious side dish. Simply cook the pasta, combine the sauce ingredients in a baking dish, stir in the pasta, top with bread crumbs, and bake! I've given you a variety of ingredients and mixing options to make your own!
Table of contents
This is a super easy smoked vegan macaroni and cheese. You cook the pasta, then mix this sauce in a baking dish and add the cooked pasta to it. Smooth it out, then top it with this amazing cheese breadcrumb mixture and bake until golden and bubbly.
This is a super flexible recipe; you can change the flavors to your liking. Reduce the amount of smoked paprika for a less smoky flavor, or add some mustard for more flavor. Use extra black pepper to make black pepper macaroni and cheese. You can also add chopped jalapenos for a spicy jalapeño pasta!Or stir in some buffalo sauce or Indian spices Different flavors. Keep this baked pasta on hand for a weeknight meal!
This sauce is a combination of herbs, spices, some flour, non-dairy milk, non-dairy yogurt, or cream cheese or sour cream. It goes right in the pan and pairs perfectly with any cooked pasta.serve with me Crispy Tofu or Tofu cutlet or mine Lentil Bread or Chickpea Bread.
Why you'll love smoked mac and cheese
- Easy, Comfort Food Side Dishes
- The smoky cream sauce bakes in the oven—no pre-cooking required!
- Crunchy cheese breadcrumb topping
- Delicious, smoky flavor
- Easy to make and free of soy, nuts and gluten
More Vegan Macaroni and Cheese Recipes
Recipe card
Smoked Vegan Macaroni and Cheese
Creamy, smoky vegan macaroni and cheese topped with cheesy crispy bread crumbs for an easy, delicious side dish. Simply cook the pasta, combine the sauce ingredients in a baking dish, stir in the pasta, top with bread crumbs, and bake! I've given you a variety of ingredients and mixing options to make your own!
Serving size: 6
Calories: 280kilocalories
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raw material
- 6 ounce (170.1 G) pasta or other pasta, cooked according to package directions, drained and rinsed with cold water
For the sauce
- 1/2 cup (118.29 ml) non-dairy sour cream or yogurt or cream cheese
- 1 teaspoon yellow miso, Using Chickpea Miso to Make Soyfree
- 2 teaspoon ketchup or ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Salt
- 2 teaspoon all purpose flour
- 1/2 teaspoon Black pepper
- 1 teaspoon chili
- 2 spoon nutritional yeast
- 3/4 cup (177.44 ml) Warm non-dairy milk
- 1/4 cup (59 G) vegan cheese Like a mix of cheddar and mozzarella or cheddar and vegan parmesan
for bread crumb topping
- 3/4 cup (81 G) Bread crumbs
- 1/4 cup (28 G) vegan cheese, Like a mix of cheddar and vegan parmesan
- 1 teaspoon onion powder
- 1 to 1 1/2 teaspoon smoked paprika Depends on how smoky you want the topping to be
- 1/4 teaspoon Salt
- 1 spoon Extra virgin olive oil
instruct
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Preheat the oven to 400° F (205° C) and cook the pasta according to the directions on the package (if you haven't done so already). (Place the pasta in a large pot of boiling water, stir and cook until pasta is al dente.) Drain and rinse with room temperature water and set aside. (I usually cook the pasta when I’m ready to bake it because it cuts down on the baking time)
Make the sauce.
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In a 9×11-inch or similar baking pan, add the sour cream, miso, tomato paste, and half the plant-based milk and mix well. Be sure to mix the miso well into the mixture, otherwise it will become a blob in the entire sauce later on.
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Add all the spices, salt and flour and mix.
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Add remaining plant-based milk, vegan cheese and mix. Add the cooked pasta and toss to coat. If the sauce is too thick or doesn't feel right enough for your pasta, add 1/4 cup of plant-based milk and mix. Then use a spatula to smooth the top of the casserole and make the toppings.
Make the crumb topping and bake.
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In a small bowl, add all ingredients except olive oil and mix well. Then, drizzle the olive oil over the mixture and mix.
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Spread this mixture evenly onto the baking sheet and smooth the top with a spatula
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Bake for 14-17 minutes, until the top is golden brown and the sauce is nice and bubbly. Depending on your baking pan and oven, you may need more or less cooking time.
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Remove baking sheet from oven and garnish with fresh herbs and optional pepper flakes. Serve immediately and enjoy.
video
notes
- Add some jalapeño flakes to the sauce and top it for a jalapeño mac and cheese.
- Toss some blanched broccoli into the macaroni and cheese before baking.
- Use extra black pepper to make black pepper macaroni and cheese.
- Stir in some buffalo sauce or Indian spices for different tastes
Protein selection: and mine Crispy Tofu or Tofu cutlet or mine Lentil Bread or chickpea bread, Crispy vegan chicken, grilled portobello mushrooms or a choice of plant-based proteins.
This is a soy free recipe, If you use soy-free non-dairy sour cream, non-dairy milk and cheese.
in order to do this gluten freeuse gluten-free bread crumbs and gluten-free pasta and cornstarch or other starches instead of flour.
Make it nut-freeusing nut-free vegan cheese, non-dairy sour cream, and non-dairy milk.
Nutrition
nutrient content
Smoked Vegan Macaroni and Cheese
Amount per serving
Calories 280
Calories from Fat 81
% Daily Value*
fat 9 grams14%
Saturated fat 3g19%
sodium 653 mg28%
Potassium 131 mg4%
carbohydrate 42 grams14%
Fiber 2g8%
3 grams of sugar3%
protein 8 grams16%
Vitamin A 421IU8%
Vitamin C 0.2 mg0%
calcium 82 mg8%
iron 1 mg6%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Penne – Or use your favorite bite-sized pasta. Choose gluten-free if desired.
- Non-dairy sour cream – adds creaminess to the sauce. You can use vegan yogurt or cream cheese if you prefer. If desired, choose nut-free and/or soy-free products.
- Yellow Miso – Adds umami flavor to the cheese. Using Chickpea Miso to Make Soyfree
- Tomato Sauce – Or use tomato paste. Adds umami and color to the sauce.
- Ground spices – onion powder, garlic powder, black pepper and paprika flavor the sauce. You also used smoked paprika and onion powder in the bread crumb topping!
- Flour – Thickens the sauce in the oven. Use cornstarch instead for gluten-free options.
- Non-dairy milk – adds moisture and creaminess to the sauce. If desired, choose nut-free and/or soy-free products.
- Vegan Cheese – We add cheese to our sauces and toppings for maximum cheesy flavor! If desired, choose nut-free and/or soy-free products.
- Breadcrumbs – as a topping. Use gluten-free options if needed.
- Olive oil – helps the top brown in the oven.
💡Tips
- When you add the miso to the pan, be sure to mix it thoroughly or it won't dissolve during baking.
- Save time by preparing the sauce and breadcrumbs while the pasta is cooking.
How to Make Smoked Macaroni and Cheese
Preheat the oven to 400° F (205° C) and cook the pasta according to the directions on the package (if you haven't done so already). (Place pasta in a large pot of boiling water, stir and cook until pasta is al dente). Drain and rinse with cold water and set aside.
In a 9×11-inch or similar baking pan, add the sour cream, half the plant-based milk, miso, and tomato paste and stir to combine. Be sure to mix the miso well into the mixture, otherwise it will become a blob in the entire sauce later on.
Add all the spices, salt and flour and mix.
Add the remaining plant-based milk, stir well, then fold in the cheese.
Add the cooked pasta and toss to coat. If the sauce is too thick or doesn't feel like enough for the pasta, add another 1/4 cup of skim milk. Then use a spatula to smooth the top of the casserole and make the toppings.
In a small bowl, add all ingredients except olive oil and mix well. Then, drizzle the olive oil over the mixture and mix.
Spread this mixture evenly on the baking sheet and smooth the top again with a spatula.
Bake for 30 minutes, until the top is golden brown and the sauce is nice and bubbly. Depending on your baking pan and oven, you may need more or less cooking time.
Remove baking sheet from oven and garnish with fresh herbs. Serve immediately and enjoy.
frequently asked questions
This is a soy-free recipe if you use soy-free, non-dairy sour cream, non-dairy milk, and cheese.
To make it gluten-free, use gluten-free breadcrumbs and gluten-free pasta and cornstarch or other starch instead of flour.
To make it nut-free, use nut-free vegan cheese, non-dairy sour cream, and non-dairy milk.
Toss some blanched broccoli into the macaroni and cheese before baking. You can also top with jalapeño slices for heat and to add extra veggies.
