Southern Style Mac n Cheese

This is one of my favorite recipes I grew up eating but adapted to a vegan diet. If you’re like me and love the crust, use a shallow casserole dish so there’s as much crust as possible. If you are gluten free, just substitute gluten-free pasta and bread crumbs.



1 tsp coconut oil
1 box of pasta (shells, tubes, anything that holds sauce well)
1 tsp salt
1 tbs flour (rice flour if gluten free)
1 tbs butter (Earth Balance)
1 1/2 cups nut milk (Almond, Cashew, or Walnut)
1 tsp rosemary (fresh is better)
1 tbs fresh ground mustard
1 tsp sage
1 tsp fresh ground pepper
1/4 cup bread crumbs
1/8 cup vegan parmesan (or yeast flakes)


  1. Preheat the over to 350 (400 if you are short on time). Grease a casserole dish with coconut oil (or any other oil alternative).
  2. Boil a large pot of water and add a teaspoon of salt. Add pasta and follow directions on box.
  3. Slice cheese into half inch cubes. Set aside.
  4. While the pasta is cooking, melt butter in a small pot on medium heat. Add flour and stir vigorously until all lumps are gone.
  5. Add milk and herbs. Turn up the heat to medium-high and stir occasionally until the sauce bubbles.
  6. Let it bubble for about a minute, then slowly add the cheese. Stir until melted, then turn to low.
  7. Strain the pasta and pour into casserole dish. Pour cheese sauce over the top.
  8. Prepare the topping by combining the breadcrumbs and vegan parmesan (or yeast flakes). Mix well, then pour over the pasta.
  9. Cook at 350 for 40 minutes, until the cheese sauce bubbles and turns a nice brown color. If you are short on time, cook for 20 minutes at 400 degrees.

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