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–+ servings

Marry Me Mac & Cheese

Thee Burger Dude
4.78 from 18 votes
Print Recipe Pin Recipe
Course Pasta & Pizza
Servings 4

Ingredients
 
 

  • 10 oz. Dried Elbow Macaroni*
  • 2 Tbsp Vegan Butter (or Olive Oil)
  • 4 - 5 cloves Garlic (minced)
  • 1 Tbsp Italian Seasoning
  • 1 tsp Red Chili Flakes or Calabrian Chiles (for some heat)
  • 2 cups Vegan Chicken Broth (or Veggie Broth)
  • 1/2 - 3/4 cup Cashew Cream** (or Tofu 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 (chopped)

Instructions
 

  • Prepare the Cashew Cream or Tofu Cream.
  • 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 or tofu 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!

Notes

*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!
Tried this recipe?Let us know how it was!