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Marry Me Mac & Cheese

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This Marry Me Mac & Cheese is a decadent and cheesy dish for Valentine’s Day or Any Day! Perfect to impress somebody even if it’s yourself!

With Valentine’s Day coming up, and with a bunch of folks digging the Marry Me Tofu recipe I came out with a few months back, I thought, why not make something like this Marry Me Mac & Cheese to celebrate?

After all, I’ve seen a bunch of Marry Me Pastas, but no Mac & Cheese, so I reckon that we should get a little cheesy!

And this is pretty much the same sauce as the Marry Me Tofu, only we are adding some cheese, and instead of Tofu, we’ll be bathing some macaroni in the sauce instead!

ingredients for marry me mac & Cheese

Pasta – I recommend using good old Elbow Macaroni for this, but you can of course use whatever pasta you like.

I ended up using 10 oz. for the amount of sauce. You can use less if you like it saucier, or more if you like it less saucy.

The photos on this post are all using 10 oz. though for reference!

The Marry Me Sauce – For the sauce we’ll be using vegan butter, garlic, Italian seasoning, something spicy like some calabrian chiles or red pepper flakes, vegan chick’n or veggie stock, cashew cream, vegan parmesan and sun dried tomatoes.

After that we’ll add in some Vegan Cheddar Shreds (I like Follow Your Heart and Violife), and some optional Tapioca Starch to thicken it. You can also add some pasta water if you like as well. This will help if the sauce is too thick and it’ll also emulsify the sauce.

Then top with some more Calabrian chilies, fresh basil or parsley and maybe some more vegan parmesan!


For the cashew cream, you can also sub raw sunflower seeds for the cashews, or use some store bought vegan heavy cream. You will likely have some leftover cashew cream too that you can use in some other recipes!

For the vegan parmesan, I like Follow Your Heart and Violife, but you can also sub that out for 2 Tbsp of nutritional yeast.

how to make marry me mac & Cheese

This all comes together pretty quickly. I recommend boiling your water and pasta while making the sauce. If you finish making the sauce before the pasta is done (which usually happens to me) just keep it warm on low until it’s time to add the pasta.

To make the Marry Me Sauce, we simply need to cook some vegan butter or olive oil, garlic, Italian seasoning, something spicy like some calabrian chiles or red pepper flakes, veggie stock, cashew cream, vegan parmesan and sun dried tomatoes.

Then we’ll melt in our vegan cheddar shreds.

Add in your cooked Macaroni and stir to combine! Taste for seasoning, add some fresh parsley or basil if you like and dig in!


Store leftovers in the fridge and eat within 3 days. Reheat with a little added plant milk or water to loosen it up.

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Marry Me Mac & Cheese

Thee Burger Dude
4.60 from 10 votes
Course Pasta & Pizza
Servings 4


  • 10 oz. dried elbow macaroni*
  • 2 Tbsp vegan butter or olive oil
  • 4 – 5 cloves garlic minced
  • 1 Tbsp Italian seasoning
  • 1 tsp red chile flakes or calabrian chiles for some heat
  • 2 cups vegan chicken or veggie broth
  • 1/2 – 3/4 cup cashew cream**
  • 2 – 3 tsp dijon mustard
  • 1/2 cup vegan parmesan or 2 Tbsp nutritional yeast
  • 1/3 cup sun-dried tomatoes
  • 2 cups vegan cheddar shreds
  • 2 Tbsp tapioca starch optional for thickening
  • Salt & pepper to taste
  • Fresh parsley or basil for garnish


  • Boil Pasta according to package instructions.
  • While pasta water comes to a boil, in a high walled skillet or saucier pan, over medium low heat, add the vegan butter or olive oil and melt / heat up. Then add in the minced garlic, calabrian chiles or red pepper flakes, and Italian seasoning. Stir to combine and cook for 1 minute making sure you don't burn the garlic or herbs.
  • Stir in the vegan chicken or veggie stock and then the cashew cream. Start with 1/2 cup of the cashew cream and add more later as needed. It will thicken as it heats up. Add in the dijon mustard and whisk to combine. Raise the heat to medium and bring to a simmer.
  • Add in the sun-dried tomatoes and vegan parmesan (or nutritional yeast) and stir to combine.
  • Then add in the vegan cheddar shreds (and tapioca starch if using) and stir to melt. Once cheese is melted, keep the sauce warm on low until pasta is done boiling.
  • Once pasta is ready, add it to the pan / skillet with the sauce and stir to combine. Feel free to add in pasta water if the sauce is too thick. This will loosen it up and emulsify it too! Taste and adjust for seasoning, add some fresh parlsey or basil if you like and dig in!


*Use any pasta you like, but elbow macaroni is perfect in my opinion! I ended up using 10 oz. but if you like it saucier, go for 8 oz. If you don't like it as saucy, you can do 12 or even a full pound!
**To make cashew cream, simply blend up a 1/2 cup of cashews that have been soaked in boiling water for 10 minutes with a 1/2 cup of unsweetened plant milk. For substitions, please check the blog post!
Tried this recipe?Let us know how it was!

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  1. I don’t usually leave reviews but oh my GOSH! This was incredible. I ended up using all of the cashew cream which resulted in slightly more sauce than I needed. Next time I’ll use just a bit more pasta. But oh my gosh, this is definitely going to be a regular dinner for me! Soooo delicious!

  2. This is a PHENOMENAL recipe.
    For anyone doubting: just do it!! I have never had vegan Mac n cheese that actually blew me away, in fact I have never even written a recipe review before!
    I come from a family who LOVES dairy, so departing from it can feel so hard and isolating, especially since my mom makes her homemade Mac’n’Cheese with Crispy bacon, tons of cheese and heavy cream, and tomatoes! I have to be very careful about dairy and meat consumption for health reasons, and I can say with 100% confidence that this recipe surpasses any dairy free mac n cheese I have ever tried. It is so incredibly delicious. I truly do not even feel like this tastes vegan, it’s so creamy and delicious! (And doesn’t taste like every vegan recipe with the nutritional yeast flavor! Sometimes I just don’t want to taste it you know?)
    Here are some “swaps” I made:
    -I used organic IMAGINE vegetation NO-Chicken Broth instead of vegetable broth.
    -I used Ro-tel’s canned diced red tomatoes and green chiles, an ENTIRE 1/2 cup. You could even add more!
    For Plant milk I used RIPPLE, for cheese I used Aldi’s Vegan cheddar shreds, and Follow your Heart Parmesan.

    1. Wow, thank you for the review! This might be one of my favorites that somebody has left, I really appreciate it and so glad you liked it! I love Ripple too!

  3. I finally found Calabrian peppers at the international market so I made a double batch of this for meal prepping. I used Follow Your Heart grated parm, Ripple half and half and Daiya cheddar shreds. It turned out amazing!! This is definitely going to be added to my meal rotation ♥️

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