Why is boxed mac & cheese so good? Because it’s convenient, quick, it patiently waits for you in the cupboard until hunger strikes, and it tastes gooooood. I’ve miss boxed mac & cheese in my life. Now there are definitely vegan boxed mac & cheese’s available in health food store and online, and I’ve tried a few myself but I was always underwhelmed and thought I could probably do better. And so I did. I played around in my kitchen until I perfected my recipe for Homemade Vegan Mac & Cheese Powder!
How fun is that!? It’s all the fun. And it’s oh so creamy, cheesy, vegan yummy, pasta perfection. ~drool~
Homemade Vegan Mac & Cheese Powder is super duper easy to make. Just add all the ingredients to a jar and shake. That’s it! You can make as much or as little as of this mac and cheese powder as you like, and store it in the cupboard until a vegan mac and cheese craving strikes.
My recipe makes about 1 cup of powder which is enough for 4 cups of uncooked macaroni noodles (about 4 boxes). But feel free to multiply or reduce the recipe as you see fit. Then just store your jar of Homemade Vegan Mac & Cheese Powder in your pantry until ready for use.
Bonus points: my Homemade Vegan Mac & Cheese Powder recipe is completely nut free, soy free, oil-free, and with a gluten-free option. Making this recipe very allergy and whole food plant based friendly (just depending on what flour, non-dairy milk, and pasta you choose to use).
The secret ingredient in this recipe is lemon pepper which adds a nice little sharpness to the creamy sauce, which really makes for a cheesy taste. Mix that with cheesy nutritional yeast, flour for thickening and for creaminess, and spices for flavouring and colour. Oooeee is this so simple and SO tasty.
It’s convenient, quick, cupboard stable, and it tastes really, really, gooooood!!
Turn the heat back on to medium-high heat and whisk while cooking until the sauce thickens, 2 – 5 minutes. Add the cooked pasta to the pot along with the cheese sauce and stir to combine.
Makes about 1 cup of powder which is enough for 4 cups of uncooked macaroni noodles (about 4 boxes). But feel free to multiply or reduce the recipe as you see fit. Then just store your jar of Homemade Vegan Mac & Cheese Powder in your pantry until ready for use.
- 3/4 cup nutritional yeast
- 1/2 cup all-purpose flour (sub whole wheat or all-purpose gluten-free flour if preferred)
- 1 tablespoon white sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon turmeric
- 1 cup uncooked macaroni noodles (gluten-free if preferred)
- 3/4 cup non-dairy milk (such a s soy or almond)
- 1/4 cup prepared Homemade Vegan Mac & Cheese Powder
Add all of the ingredients to an air-tight container. Stir or shake well to combine. Store in your pantry until needed.
Cook the macaroni noodles according to package directions. Drain and rinse the pasta. Return the pot to the stove (heat off) and pour in the non-dairy milk and 1/4 cup of Homemade Vegan Mac & Cheese Powder and whisk together. Turn the heat back on to medium-high heat and whisk while cooking until the sauce thickens, 2 - 5 minutes. Add the cooked pasta to the pot along with the cheese sauce and stir to combine.
Nutrition
Did you make this recipe?
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Bon appetegan!
Sam.
Don’t waste your money on processed vegan mac & cheese in a box! This recipe is literally PERFECT and that’s without lemon pepper! I added 1/2 tbsp of vegan butter spread as well because I wanted to be able to compare to boxed mac & cheese. Bottom line, I am so excited about this recipe! 🙂
If you are new to itdoesnttastelikechicken.com, you hit the jackpot! Every recipe is amazing!! 🙂
Awww shucks, thank you so much, Nicole!! Thrilled you are enjoying my recipes so much 🙂
I’ve eaten a whole food plant based diet for over seven years, so it’s not very often a recipe impresses me. But this one does. With two little kids, the convenience of this is perfect. Note, if you use a sweetened plant milk you will want to cut back on the sugar. And if you happen to keep powdered vinegar in the house (I use it on popcorn), add some; it will give the cheese a sharper flavor.
So happy you it impressed you, Christy! I’ve never even heard of powdered vinegar! I will have to keep an eye out for that 🙂
This recipe helped me quit cheese for good back in December—I love it, thank you!!
Yay!! I love that!
I love vegan cheese sauces and I’ve had a few that taste like the real thing. I decided to make this because I wanted to have something in the house that will allow me to make an easy meal if I came home late and was famished.
This has saved me a few times. It’s not the best cheese sauce when made but it tastes delish! While I cook pasta, I steam some veggies and dinner is done in 10 minutes.
Got home at 8pm today exhausted and I was so happy when I realized I had some of this powder left! Thank you for this shelf stable deliciousness.
Glad you enjoyed.
I just have one question…what is this gypsy magic?! I’m not a vegan, but my fiancée can’t have dairy right now so I’ve been trying to find some good recipes for comfort food for him until he gets better…I haven’t actually fed him this yet, I literally just took it off the stove and took a bite and all I can say is WOW. 10/10. Can’t wait to make it again!!!
Hahahahaha! Love it!! So thrilled you enjoyed some vegan magic, Regina! 🙂
This reminds me more of a cheesy pasta sauce versus a Mac and cheese sauce, but either way I’ve made it twice in the past three days and I can’t stop eating it. My boyfriend was skeptical of trying it, but he’s finished my Mac both nights!
Hahaha, as long as you enjoy it that’s all that matters 🙂
I gave up white sugar ages ago, so I used coconut sugar. I gave up white flour so I used coconut flour. I used dried onions as I didn’t have onion powder. Real garlic too. And canned coconut milk. Once all mixed, I used a can of carrots and peas, mixed it, and put it all in a casserole baking dish. Sprinkled italian bread crumbs over it, and baked it for 2o minutes. Delicious!!!!!
I’m also a new vegetarian so this was awesome!!!
Thrilled you enjoyed!
Hi Sam I was wondering if I could substitute the all purpose flower for tapioca starch to make it more stringy. And about the mesurments would half and half suffice? More, less?
Thank you 🙂
Hi Rita, yes you could sub the tapioca if you prefer. I imagine those measurements would be about right. Enjoy!
I’d like to make this but I don’t use white sugar anymore, can you please tell me if you think it would be ok to sub muscavado sugar? Thanks in advance!
I’ve never used muscovado sugar, so I’m afraid I don’t know, but I am sure any powdered sugar substitute should work well here. Enjoy!
try coconut sugar
Seriously good!!!! I tweaked the recipe a bit to add some extra spice but the original is just as good! It’s my go to weeknight meal if I’m feeling lazy! I love me a comforting bowl of Mac and Cheese and even better love how I don’t have to empty my oven to make it!! lol This stove top Mac and Cheese powder is now a staple in my household!!!
Wonderful! So happy it’s become a staple for you 🙂
The first time I made this I was so disappointed, then I realized I’d read the recipe wrong and used 2x the pasta. Tried it again (properly this time) and loved it! Thanks for sharing.
Oh good! Glad you loved it so much! 🙂
Thank you so much! I was out of lemon pepper, so added half black pepper and then a half lemon before serving. This is really good! It will be a great thing to take on camping trips this summer! An added thank you for keeping this recipe nut-free.
You’re most welcome, Shawna! Thrilled you loved it so much 🙂
OMG, THIS IS SO BOMB! Here are a few modifications I made to adjust to my palette based on my experiences making things taste cheesy:
1) I used chickpea flour instead of AP. It adds color, protein, and has a very distinct flavor.
2) No sweetener just because I don’t feel it needs it.
3) When cooking the pasta, cook in unsweetened milk. This creates a creamy base and retaining the pasta water keeps the starch that thickens the sauce further. This also means you need less powder mix to achieve the desired consistency so more bang for your buck.
4) Add some color. Throw in some cherry tomatoes and chopped broccoli. Tomatoes add umami.
5) When making the pasta sauce, season at this stage of cooking too! I use the slightest hint of marmite and doenjang (fermented soybean paste). You could possibly alternatively use a bit of unsweetened non-dairy cultured yogurt. Using something that has been fermented adds both umami to the dish and that characteristic “funk” of cheese. It hits all the right flavor notes this way. Trust me. And if you’re hesitant about using such powerful seasonings, think about nutrition labels for packaged cheesy products. Guess what’s on there? YEAST EXTRACT. Add 1/4tsp per serving to start and adjust to preference.
THANKS SAM! This will be a new staple now that I’m finishing up my last semester!
Glad you enjoyed it, Kathalia!
for me!! This is incredibly yummy and yes it tastes like chicken!! I made this for my picky eater kid, like SUPER picky, but he eat this with no fuss!
Wonderful! So happy you enjoyed it, Nan 🙂
I just made this– it is FABULOUS. I don’t think I need another mac and cheese recipe in my life ever again.
That said, I made a few changes to mine:
– Added 1 Tbsp mustard powder
– Omitted the sugar
– Used smoked paprika
I am very happy with this recipe. Thank you!!
So happy you loved it so much, Laura!! 🙂
This recipe is a real game changer! It’s so perfect for those days where I feel lazy or depressed! Thank you so much, Sam! I’ll talk about your website on my german Instagram soon! (@veganleben_mit_marilyn)
Aww wonderful, thank you! SO happy you loved the recipe, Marilyn 🙂
This is the 2nd recipe that I have made from your site, and it’s just as impressive as the 1st one I tried (the tofu bites that taste like fried chicken). Honestly, I’m just going to purchase your cookbook. You have worked so hard on these recipes and put so much love into it, that I feel guilty just taking the recipes off the internet. We have so many vegan and vegan friendly restaurants in Chicago (shout out to Chicago Diner, Native Foods, Ground Control, and Handlebar!) and I can honestly say that what I have made from your site is equal to, or better than the restaurants that I regularly go to. Keep it up!!
Aww shucks, thanks so much, Samantha! (Great name by the way 😉 ). Please do not feel bad for using the free recipes on my site, I earn income from the ads that are on the site so it’s all good! That said, if you do wish to purchase my cookbook, I hope you love it as much as you love the recipes you have tried so far. I’m sure you will! I appreciate the support 🙂
Hi, I know own this comment is a little off base, but I’m travelling to LA and san Francisco later this year from ireland, and just wondering if anyone can recommend any vegan eaterys? We’re staying in the city in both places.
Great recipe by the way Sam.
I am so grateful for this recipe. I can treat myself to a large, beautiful bowl of cheesy goodness (and I always add smartdogs, broccoli and/or greens) without the binge I can never avoid when making a box. You are helping me on my journey of health. It is such a delicious, easy recipe. Thank you!!
Oh that’s so awesome, Lisa! So happy you are enjoying my recipes so much 🙂
My boyfriend and I didn’t like it at all. I made a huge batch and couldn’t even eat it. I found it didn’t taste like cheese sauce even remotely, and I was so excited to try it.
I’m sorry you didn’t enjoy the recipe.
I made this today and wow. It honestly blew my mind. I’ve tried every Mac and cheese recipe known to man, but they’ve all just been “okay.” Cauliflower, cashew, you name it. Unfortunately I didn’t have any paprika on hand, but I was really anxious to try this, so I just omitted it. I wanted SOME kick to it though so I added about a teaspoon of crushed red pepper. I’m definitely going to try it with the paprika next time, though. Also, I added a bit more salt, as well as a few squirts of mustard for a more cheesy twang (I would’ve put mustard powder in the powder mix but I’m also out of that.. lol). Overall, this recipe is really good and also very easy, and by far better than any vegan Mac I’ve ever tried. Kudos to you!
That’s wonderful, Greyson! So happy you found the vegan mac & cheese recipe that you love!!
Hey.. how much of the powder is 1 serving for 84 calories and does that include the milk?
About 1/4 cup of the powder is 84 calories. The macaroni and non-dairy milk will add more depending on the type you use. Enjoy!
This stuff is SO. GOOD. I’ll admit I was skeptical but it’s magic. The consistency is like mac n cheese. I also like to mix some vegan pesto from Trader Joes in with it for cheesy pesto sauce. Makes last minute dinner a breeze. Love it. Thank you for sharing!
You’re most welcome! Thrilled you love it so much, Lauren 🙂
Could I use oat milk when making up the sauce, or would it congeal? I just discovered this recipe and want to try it tonight, but I don’t have any soy milk or almond milk on hand. Thanks!
Any non-dairy milk you like will work just fine. Enjoy!
Amazing recipe! I have finally found the best Mac and Cheese recipe! Thank you!
Woot woot!! Thrilled you loved it so much 🙂
Okay so I ADORE how easy it is and the flavor is spot on! Just one hitch, mine keeps coming out a bit gritty. Thoughts? Thank you!
Hmm there is nothing in this recipe that is gritty… unless some of your spices are in large chunks? You could try tossing the mix in a coffee grinder to make it into a finer powder. Hope that helps!
Gah I don’t have tumeric. Is it for colour or flavour??????
P.s Adore you Sam!
Colour 🙂 Thank you!!!
This is wonderful! I’m not vegan, but I am dairy free and gluten free. I made a huge batch (4x) of this for Thanksging tomorrow. I ate a huge bowl right out of the pan. The rest is in a casserole dish topped with vegan cheese ready to be baked and broiled. So good. Thank you!
Oh yum!!!! Now I want that! Thrilled you love it so much, Melanie 🙂
I continue to make this again and again. I’m doing vegan Fridays for lent and I knew this dish had to be in the roundup. I make a big batch of the powder and keep it in a mason jar with the recipe taped to the side. I like to add veggies and a glob of vegan butter. Thanks again!
Amazing!! Thrilled it’s such a hit, Melanie 🙂
Omg…….this was sooooo good…..I substituted the regular paprika for smoked and it was over the top…..I made it yesterday and again today……it was actually so easy I took the ingredients with me to work and made it at work ……I am going to make this for thanksgiving also
It reminded me of making Kraft Mac n cheese which I haven’t had in 20 years….I love recipes that are simple and economical so ill be making more of your recipes
That’s awesome, Aliyah! Thrilled you are enjoying my recipes so much 🙂
I’ve been craving mac+cheese for months and since I don’t eat cashews, I thought my craving would be just that, a craving! I searched out your recipe and although skeptical gave it a try. Man, I’m so glad I tried it because it was freaking delicious! I love that I have extra “cheese” powder on hand for when the craving hits again!! Thanks for sharing this amazing
You’re most welcome, Yvonne! Thrilled you were able to enjoy a cashew-free vegan mac and cheese!
We made this tonight, it was pretty good but next time I’m going to add some BBQ spices, I think that will really make it fantastic.
We really wanted it to taste like real mac and cheese and while it was good, I would not say it has a very cheesy taste like the real thing.
BBq mac and cheese, sounds good!
I made this tonight! I cannot recommend this enough. I bought a mason jar at the grocery store, so I could store it. Followed the exact recipe as listed. Thank you so much! 🙂
You’re most welcome, Jake 🙂
Vegan mac & cheese is one of my favorite go-to comfort foods, thanks for making it so simple!
You’re most welcome, DJ
do you Think i could use Brown sugar or date sweetener instead of the white sugar? 🙂
I was thinking the same, but using raw cane sugar. I don’t see why not, really.
Sure!
This turned out pretty good! Thanks!
You’re welcome!
Eating this now and it is sooo good! I used cassava flour and it seemed to work well. This is great for those comfort food craving nights! Thanks for the recipe… cant wait to try your other ones!
Yay! Thrilled you are loving it so much, Jennifer 🙂
I love this! I made it for the first time last Tuesday and ended up making it again on Saturday 😀 so delicious! I added leeks, broccoli and vegan bacon bits to ours and ended up making a double batch of the mix to keep me going!
Woohoo!!! Thrilled you loved it so much, Katy 🙂
This was so quick and easy! My husband was wary because we went to an expensive all vegan restaurant in Kansas City last month and their mac and cheese was just ok. He took a bite of this and went this is way better! I love the convenience that you can make most of it ahead of time so you can always have it fresh! Thanks for the awesome recipe!
Haha! I love that story!! Thrilled you and your husband love it so much, Kyla 🙂
Excellent! This is SO much better than boxed mac & cheese – hands down. In fact, it’s even better than some of the “real” mac & cheese I’ve had during my pre-vegan days. Well done!
Woohoo!! Love it 🙂
a superfast, tasty recipe! we buy shaped pasta like farfalle and rotini in bulk to avoid unnecessary packaging. this recipe makes it as easy for the kids to make mac and cheese as making it from a box. thanks!
Thrilled you enjoy it, Patricia 🙂
Sam you are the best vegan cook!!! I followed the recipe and I didn’t change anything , it’s the easiest, fastest mac&cheese i have ever made . I am not totally vegan because of my husband but everything I can cook with no dairy , cheese or milk I do . Next time I will add sauteed vegetables , my husband said it’s good , it’s different he didn’t even know there wasn’t any cheese!! Thanks for a quick weekday meal…..when you have nothing in the fridge .
Thank you so much, Brigitte!! Thrilled you and your husband enjoyed it so much 🙂
This is absolutely brilliant! Can’t wait to try 🙂
Thank you, Meghan!
Do you think almond flour would work? I never have gluten free flour on hand and I’m dying to try this recipe!!
Yes, almond flour should work well. Enjoy!
Great, EASY recipe! Was craving something filling and comforting and fast! Used potato flour and coconut milk and added tons of veggies. Soooooo good! Thanks.
Awesome! So happy you enjoyed it, Ali 🙂
Thank you for sharing this recipe! It was so good and satisfied our mac & cheese cravings.
Wonderful!!! So happy you loved it, Deanna 🙂
If I wanted to bake the mac and cheese in the oven with breadcrumbs what temp/time would you recommend? Would I have to prep the dish or add any other ingredients to bake it?
I haven’t tried that myself, but I would say probably 350F until the breadcrumbs are toasted. Enjoy!
Is the sugar crucial? I feel like cheese powder should be as savory / zingy as possible and it just seems a bit odd. But I’m a total n00b so i could be totally wrong lol
I think adding the sugar makes it taste just right. 🙂
This is genius! Finally tried it today and so glad I did. Thanks Sam! Btw, I sprinkled a half teaspoon of tomato powder instead of ketchup. Yum!
So very happy you love it, Liz 😉
I’ve tried lots of vegan Mac-n-Cheese recipes. This is the first and only one that is more satisfying …and tasty… than the “real thing”..
Thanks so much… I’ve missed this quickie staple.
This cheesy sauce is going on EVERYTHING !!.
Wow that’s so awesome!!! SO very happy you loved it so much 🙂
Oh my gosh. This is SO.DANG.GOOD. I’ve been a vegetarian for a decade, tried to switch to vegan about two years ago but got discouraged because the vegan cheese was less than stellar (maybe there are better brands, but in this part of the East Coast all I could find was Daiya). Two weeks ago, I decided to try again and on my first day discovered your site, watched some of your videos, bought your cookbook and tried all your cheeeese. And they’re all so yummy and satisfy. Not looking back!! Thank you!!
Oh wow!!! Melt my vegan cheesy heart!! I’m so thrilled you are enjoying my cheese recipes so much. That’s so incredibly awesome that you’re sticking to veganism this time!! Let me know if you ever have any recipe requests, questions, or need any support 🙂
I’ve bought your cookbooks and I’m your biggest fan. I’ve made most of your recipes but this one is the BEST! It’s so easy! I never thought I would get an easy Mac and cheze that I would love. Thank you!
Thank you so much for all of your support, Debbie! I’m so happy that I’m able to continue to wow you! 🙂
What brand of lemon pepper do you use?
I don’t have a preference but I currently have Presidents Choice brand which is a Canadian grocery story brand.
Omg I’ve made this for my lunch three days in a row now, it’s incredible! Ketchup for the win
Haha, that’s awesome, Wendy. Yay ketchup!
Oh, YES…KETCHUP !!
Hi,
Any ideas for a substitution for the all purpose flour? I have oat flour, tapioca flour and buckwheat flour but I’m not sure how any of them will react.
I’m not an expert in gluten-free but out of those, I would go for oat flour. Enjoy!
I’m gluten free and used Trader Joe’s all purpose flour. This turned out to be the best vegan mac n cheese I’ve ever had. Yum! I think the tapioca flour that is in TJ all purpose makes this mac n cheese gooey and stretchy so I would use it even if I wasn’t gluten free.
That’s great to know, thanks for sharing, Amanda 🙂
Love this. You topped with ketchup. Not weird. I topped mine with vegan ranch and also sriracha 😉
Haha! Love it 🙂
BAM! The comfort food of my childhood that I can be happy to eat as a more ethically aware adult. Thank you so much, Sam. I had some tapioca powder to increase the factor. I am really happy to have a jar of this in my pantry. It even makes cauliflower, when subbed in for the noodles, taste good.
So happy you love it!! 🙂
I added a teaspoon of dry Mustard powder – it intensifies the cheesy bite.
Glad you enjoyed!
Hi,
Quick question. Making your mac&cheese right now and I’m feeling that 1/4 cup of the powder for 1 cup maceroni seems a too small amount?! Am I wrong?
The measurements are correct as written. Enjoy!
This is fantastic!! I made with almond milk. It was great. Just wondering if you have a preferred non dairy milk for this recipe. And yes please to a second book!!
Haha, thank you! My go-to non-dairy milk for everything is always soy (unless I specify). It’s just my fave. But if you don’t like soy then I wouldn’t recommend it! Haha.
I made this for dinner twice this week! The first time I followed your recipe exactly. The second time I decided to add a little more nutritional yeast and a sprinkle of cumin, which I think made it even better! Thanks for the recipe- it’s so quick and easy!
Glad you enjoyed
Do you think this would work with almond flour? I’m doing vegan keto but I reaaaaally want to try this over zoodles!
I believe it should work fine. Enjoy!
Thank you so much Sam!!! My hubby and I have been desperate for some quick, tasty, warm go-to lunches and you nailed it!!! So yummy – I can see it being a new staple in our kitchen. Cheers from BC!
Wonderful!! So thrilled you loved it so much, Beth 🙂
You are such a genius, Sam! I am so excited to try this!!!
Aww thank you so much!
I can’t believe how delicious this mac sauce is! The first batch I used liquid plant based milk. The next batch I decided to test out dehydrated plant based milk. Both worked great! All set to have mac and cheese on my next backcountry hiking trip! Thanks so much for the creative recipes!
Oh what a great hiking food idea!! So happy you enjoyed it so much, Joanna!
Yum! I’d love to see this adapted to do a single serve microwave/ Easy Mac style portion.
Hmmm…. I must get a microwave one day…
I just made this and it’s definitely the best vegan mac & cheese I’ve made and it’s so easy! Even my picky fiance enjoyed it. It’s also less calories & way more filling than boxed mac, plus it has good ingredients, so overall, this one’s a winner. Thanks for making such an awesome recipe!
That’s so awesome, I’m so thrilled you enjoyed it so much, Madison!!
Hi Sam,
Just last week I made a batch of Miyoko’s “well-crafted mac and cheese mix.” It was okay, not mind blowing but not awful. Hers has cashews, so it’s not shelf stable. I’m eager to try yours and do a side by side comparison!
I love to toss some broccoli florets into the water for a few minutes before the pasta, pull them out and add back in at the end. Om-nom! 😀
Hi Karen, yes, I have had Miyoko’s and I too thought it was just ok. I hope you love my version so much more as I sure do!!
Hi Sam’s, Well, I finally tried this recipe and came here to leave a comment. “Hey,” I thought, ” that person puts broccoli in hers too?” (Turns out the comment was from ME, months ago, duh!) Yours was definitely better than Miyoko’s, and yours is shelf stable, not that it’ll last long in the cabinet! Ha! The only thing I’d change next time would be to reduce/leave out the sugar as it was a little too sweet. Otherwise, YES! Yum! Another win in Sam’s book. 😀
Aww so happy you enjoyed it so much, Karen 🙂
What an amazing thing. You are so clever!!!!!!!!
Thank you!
Would it work with water instead of milk? Like maybe add water and some vegan butter/margarine? Thanks! I can’t wait to try
The creaminess from a non-dairy milk is ideal, but you could use water for a less creamy version in a pinch. Enjoy!
Is there a substitute for the white sugar?
You could use any powder sweetener you enjoy.
Is brown sugar is OK?
Yes, but the moisture in it might clump up the mix a little. Enjoy!
Holy Sam-oly you’ve done it again!! This took the shortest amount of time to put together and then cook. I didn’t have lemon pepper so added… A squeeze of lemon and black pepper and it seemed to taste just great. Using it as lazy lasagne topping for tonight!
Wonderful!!! So thrilled you love it so much, Emily!!
How long would you say to microwave the cheese sauce? I’m thinking after school snack here.
I actually don’t own a microwave (I know, crazy), so I am not sure the correct time.
Hello there!
Thanks for this really handy recipe.
Just a quick question… I’m in England and I’m wondering how much cooked pasta does a cup of dry macaroni make please? Would that serve one or two people?
Thank you in advance!
According to this guide, 1 cup uncooked noodles would make about 2 1/4 cups cooked. Enjoy!
Thanks Sam!
Hi Sam
Thanks for this amazing sounding recipe. Would you mind please clarifying if the paprika is sweet or smoked?
Thanks again!
You’re most welcome, Inna, I used sweet, but you could use smoked if you wanted a smoky mac and cheese. Enjoy!
Thanks for your prompt reply, Sam. I think a tiny pinch of smoked paprika could take it to another level!
Inna, I accidentally used smoked paprika as the full amount– the smoky flavour really takes over. Use the smoked paprika with caution!
Another amazing recipe! Thank you for all of your fun and delicious recipes. My family and I have been vegan for over 6 years and I know I can still look for you for inspiration! I hope another cookbook will be in the works soon 🙂
Aww thanks so much, Susan, that means a lot!! I do my best to continue to come out with new fun recipes 🙂 Fingers crossed for a second book!
Yay! Yay! Yay! Thank you! I love being vegan. I love the food I eat. I adore Mac and cheese of All kinds, but I grew up eating the boxed stuff. Sometimes I want the yum, quickly! And the $4 box of vegan mac and cheese from the natural food store did not impress. This was ONE thing that was missing in my pantry. Delicious.
Awesome! I am so happy I was able to fill the hole in your pantry for you, Julie 😀
Great recipe. My family loved it.
Awesome!! 🙂
I made this for dinner tonight. It turned out well, and I have lots of leftovers for a lazy dinner night. 🙂
Wonderful! Happy you enjoyed it, Jen!
With a gluten free mix, is a gum needed or not?
Hi, I’m not Sam, so you might want to wait for her reply, but I think that you wouldn’t need to add any thing else if you are using the All Purpose Gluten free flour. The one I’ve used handled just like the regular AP flour.
Nope, it should work just fine. The flour just needs to thicken the sauce a bit which any gluten-free mix will do. Enjoy!
Bless you Sam Turnbull; this is definitely on my “to try” list.
Wonderful!