Description
Baked Mac and Cheese with Mozzarella (plant-based) and Cheddar (plant-based) is a creamy, comforting classic elevated with a luscious cheese sauce and a crispy golden crust. Made with simple pantry staples and customizable with veggies or smoked turkey bacon, this dish is perfect for a satisfying weeknight dinner or a crowd-pleasing side. Enjoy cheesy goodness that is smooth, flavorful, and irresistibly delicious.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 2 tbsp butter or plant-based butter
- 2 tbsp all-purpose flour
- 2 cups plant-based milk
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1/2 tsp mustard powder (natural)
- 1/2 tsp salt (natural)
- 1/4 tsp black pepper (natural)
- 1 1/2 cups shredded Mozzarella (plant-based)
- 1 1/2 cups shredded Cheddar (plant-based)
- 1/2 tsp natural gelling agent
Additional Flavor and Toppings
- 1/2 cup smoked turkey bacon, cooked and chopped (optional)
- 1 cup panko breadcrumbs (or gluten-free alternative for gluten-free version)
- 1 tbsp melted butter or plant-based butter for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until just al dente to ensure the pasta holds its shape during baking and avoid mushiness. Drain and set aside.
- Prepare the Cheese Sauce: In a medium saucepan, melt the butter or plant-based butter over medium heat. Whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly to form a roux without lumps. Gradually pour in the plant-based milk while whisking continuously until the sauce is smooth and thickened. Stir in the vegetarian Worcestershire sauce (natural), mustard powder (natural), salt, and pepper. Add the shredded Mozzarella (plant-based) and Cheddar (plant-based) cheeses, mixing until completely melted and silky. Stir in the natural gelling agent to achieve the ideal cheesy texture without sacrificing creaminess.
- Combine Pasta and Sauce: Pour the hot cheese sauce over the drained macaroni and gently stir to coat every piece evenly. At this stage, fold in optional extras like cooked smoked turkey bacon or steamed veggies for added flavor and texture.
- Prepare the Topping and Bake: Transfer the cheesy macaroni mixture to a greased baking dish. Toss the panko breadcrumbs with melted butter or plant-based butter, then sprinkle evenly over the top to create a crunchy crust. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until the topping is golden brown and bubbling.
- Cool and Serve: Remove from the oven and let the dish sit for 5 minutes to thicken slightly. This resting time allows the natural gelling agent to set the sauce perfectly for neat, firm slices of cheesy comfort. Garnish if desired and serve.
Notes
- Use sharp Cheddar (plant-based) to enhance the cheese flavor and prevent blandness.
- Do not overcook pasta; al dente pasta absorbs sauce well and retains texture after baking.
- Whisk constantly while cooking the sauce to prevent lumps and ensure smoothness.
- Mix Mozzarella (plant-based) and Cheddar (plant-based) cheeses thoroughly for the perfect balance of stretch and tang.
- Allow baked mac and cheese to cool briefly before serving for cleaner, firmer portions.
- Add the natural gelling agent carefully to achieve a silky, not runny, sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: baked mac and cheese, plant-based, vegan mac and cheese, creamy mac and cheese, mozzarella, cheddar, comfort food, plant-based cheese sauce
