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Macaroni & Cheese

A vegan take on the classic.


  • 3 tbsp vegan butter or margarine
  • 2 tbsp flour
  • ½ tsp salt
  • 2 c non-dairy milk
  • 2 c vegan cheddar cheese, shredded and divided
  • 1 pkg (7 oz.) elbow macaroni (1-3/4 C), cooked, drained


  1. Melt butter in large saucepan on low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly.

  2. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly.

  3. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Add the cheese; cook until melted, stirring constantly. Add macaroni; mix lightly.

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