Ultimate Low Fat Baked Vegan Mac & Cheeze

Bubbling and hot baked, low fat vegan mac and cheeze. A revolutionary recipe that cooks the raw macaroni in with the sauce and water. As the macaroni cooks it releases the starch in the pasta to create an almost gooey texture to the vegan cheeze. The idea for this came from my Potato Au Gratin recipe which cooks the sauce and the potatoes together at the same time. What makes that recipe so good is that the starch is released from the potatoes as it cooks to create a similar effect with the cheeze sauce. It also prevents it from being watery and has a more concentrated flavor. It comes out of the microwave bubbling and hot. After it’s cooled it congeals and it all sticks together just like real mac and cheese.

If you are going to play around with this recipe and change it up I don’t recommend changing the water/rice milk and pasta ratio. It took some time to get that just right. But if you want to take out a tablespoon of the mustard or add some different spices I think you are safe to go. And I look forward to hearing what you did differently.

Before you ask, I don’t recommend cooking this in the oven instead. I tried it and you don’t get the same results. GO TO RECIPE >

  • Amanda

    Loved this! Best Mac & Cheese I’ve had in quite some time. Very quick and easy to make. Keep the recipes coming!

  • stacy

    Would this work with GF noodles?

  • http://veganinbrighton.blogspot.com Jojo

    What an interesting idea, I’ve never thought about cooking pasta in the microwave before! I’ll definitely be trying your recipe soon.

  • stacy

    I used GF macaroni noodles and it came out great! Just incase anyone else wanted to know since you never responded to my question.

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Stacy, thanks for the comment! Glad to hear gluten free pasta works. I’ve been a bad blogger lately. I gutted my kitchen a few weeks ago and have new kitchen on the brain. :D

  • AmyB

    Oh, how we love this recipe, Josh! I had pretty much given up on mac and cheese after a couple of horrible boxed brand experiences! We’ve made it ~ 5 times and the whole family loves it. We use almond meal instead of the slivered almonds, because we have it on hand, and find that, with our brand of pasta, at least, we only need to cook it the first 10 min with the lid, then 8 min with the lid cracked. So happy about this! Thanks!

  • Rhiannon

    Has any one tried this in the oven instead of microwave. I dont have one :)

  • Rhiannon

    Guess I should have read the whole thing, my bad. I have tried many vegan mac and cheeses and they are ALL horrible! I absolutely love your lentil loaf so I was hoping this recipe was going to end my cravings for a decent mac cheese. Thanks Josh, I have tried quite a few of your recipes and they are always brilliant.

  • Judi

    Can you use soy milk instead of rice milk?

  • vegancookbook

    sorry it took so long to answer this! Soy milk has an off taste when heated, so it might not taste as good.