The Best Baked Vegan Mac and Cheese


  • 16 oz dry pasta
  • 6 tbsp vegan butter separated
  • 1 shallot thinly sliced
  • 4 cloves garlic diced
  • 3/4 cup breadcrumbs
  • 1/4 cup bacon bits separated
  • salt & pepper to taste
  • 2 tbsp flour
  • 2 cups non-dairy milk
  • 8 oz vegan cream cheese
  • 1/4 cup vegan parmesan
  • 1 cup veggie broth
  • 1/2 tsp turmeric optional*
  • 1 tsp garlic salt
  • 1 tsp ground mustard
  • 1/2 lemon juiced
  • fresh parsley for topping 


  • heat up kitchen appliance to 350 degrees.
  • Bring a pot of water to a boil. Add alimentary paste and cook till hard.** Drain and put aside
  • Heat two tablespoons of butter in an exceedingly pan over medium heat. Add garlic, shallots and a pinch of salt & pepper to the pan. Cook till shallots ar tender, however not tanned (approx. 3-5 minutes). take away from the warmth.
  • mix breadcrumbs, two tablespoons of bacon bits and shallot/butter mixture in an exceedingly bowl. Stir to mix and put aside.
  • soften four tablespoons of butter in an exceedingly massive pan. Add flour and whisk till sleek and bubbly.
  • Stir in milk 1/2 cup at a time, whisking perpetually. Once heated through and thickened, add cheese and whisk till sleek. Add Parmesan, garden truck broth, turmeric, seasoner, ground mustard, juice, two tablespoons of bacon bits and pepper. Stir to mix and alter seasoning pro re nata. Add fried alimentary paste to the sauce and stir to mix.
  • Pour into a casserole dish and prime with crumb topping.
  • Place within the kitchen appliance and bake for quarter-hour. Increase heat to broil and bake till topping is tanned. take away from the kitchen appliance, prime with parsley and serve. 


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