10-Minute “Baked” Vegan Mac & Cheese
Let’s face it: baked macaroni & cheese is just so much better than the not-baked kind.
But I don’t always have the extra time to get all fancy about my macaroni and cheese by baking it. I love the chewy/sorta-crunchy top of the baked version, so to save time I substitute baking it for topping it with crushed corn flakes. It gives it that same texture as baked mac & cheese in about a quarter of the time!
10-Minute “Baked” Vegan Mac & Cheese
Ingredients
- Basic Vegan "Cheese" Sauce
- 1 box of macaroni noodles
- unsweetened corn flakes (I used gluten-free Erewhon Corn Flakes Cereal
)
- Paprika
Directions
- Cook the noodles according to the directions on the package.
- While the noodles are boiling, make your Basic Vegan "Cheese" Sauce.
- When they are both done cooking, simply mix them together and top with crushed corn flakes and paprika (I like spicy foods, so I sometimes also add cayenne pepper!).
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2 Responses to 10-Minute “Baked” Vegan Mac & Cheese
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That looks decadent! I’ve tried a few vegan mac n csehee recipes, but even the Daiya + plain almond milk recipe that several people swore was identical to the real thing really wasn’t. I don’t make mac n csehee often, but my favorite recipe uses caramelized onions, swiss, parm, and a little gorgonzola. Just a bit of the gorgonzola adds a nice depth to the flavor (and I don’t usually like blue csehee, either).