The Best Vegan Mac and Cheese

This is so tasty and amazing!! Highly recommend the follow your heart cheddar shreds as in the recipe. I might also consider adding crushed red pepper to the sauce to give it a little kick, and maybe adding some plant milk or more water next time to make the sauce a little more liquidy. We made about 3 servings in a loaf pan and it worked out great baking uncovered for 15 min and then broiling for 2 min, but next time I’d maybe up the bake time to 17 or 18 min (or perhaps increase the temp to 375 or so). EDIT: made this again for Thanksgiving so used the full amounts in the recipe! Still delicious!! Notes: -use 16 oz of macaroni pasta instead of 12–that’s a whole bag and it works just fine with the same amount of sauce. TJs mac pasta is the best. -added black pepper to the breadcrumbs and it gave it a really nice kick -added 3 tbsps of almond milk to the cheese sauce and it did achieve a slightly liquidier effect which improved the keep time for leftovers. -added crushed RP to the cheese sauce and I think it was good! -baked for 15 min and broiled for 1 and that was fine in a 9x13 pan.

I used half a bag of vegan cheese in the sauce and then sprinkled the rest throughout! Delicious!

Very tasty. Since I did not have breadcrumbs I used almond crunch cereal. The crunchy flakes mix really well with the vegan butter. Dish tastes even better on the second day.

Kids loved this.