My Easy 1 Pot Baked Mac N Cheez (Vegan, Nut-free)

When I’m in artist-mode I don’t take care of myself. I’m more than guilty of getting lazy and slipping up with my self-care. Self-employed people work endless hours, skipping meals and losing sleep over our work.

When it comes to being lazy and trying to cook, they usually don’t go together. It’s always the same thing: I need a break and go to make something to eat, I’m too tired to think of something to eat—never mind find a recipe—and then just order pad-thai for the second time this week instead.

If you’re finding yourself in a dinner-funk, this one is for you!

I will be using “cheez” rather than “cheese” because this is a vegan recipe. There is no dairy in this recipe!

Ingredients:

  • 3 cups of elbow macaroni (or any pasta)
  • 2 cups of milk substitute
  • ⅔ cup of cheez powder (recipe below)
  • 2 tsp minced garlic
  • ⅓ cup of vegan cheddar cheez
  • bread crumbs

Directions for Pasta:

  1. Bring a pot of water to boil: set stovetop to medium-high until boiling
  2. Once boiling, add 3 cups of elbow macaroni (or any pasta) and cook according to package—I was unfortunately out of macaroni noodles and had to use penne
  3. Add a pinch of salt and stir occasionally
  4. Preheat oven to 350° Fahrenheit
  5. Remove pasta from heat and turn stovetop down to medium-low for the cheez sauce
  6. Strain the pasta and put it in a casserole dish for later

Directions for Cheez Sauce:

  1. Add milk, salt, pepper, and minced garlic to your warm saucepan (the pot from before)
  2. Whisk all the clumps out before melting in the vegan cheez
  3. Melt cheez over medium-low stovetop, pour sauce over the cooked macaroni and stir evenly
  4. Press the pasta down to pack it into the dish before adding bread crumbs
  5. Add 3 fist fulls of bread crumbs and the rest of the cheez on top 
  6. After the last of the cheese, I added an extra fist-full of bread crumbs for good measure
  7. Bake uncovered for 20 minutes, at 350° Fahrenheit

Ideas for variations:

  • Add buffalo wing sauce to your cheez sauce to spice things up (I’m the only spicy food lover in the house, which is the only reason I didn’t try it)
  • Add onions when you bake your pasta for some more variation in texture
  • Make it more kid-friendly by adding extra cheez and swapping macaroni for bow-tie noodles—I halved the recommended amount of cheez to reduce the cost-per-portion, but you can never add too much cheez!

So that’s my easy 1-pot baked vegan macaroni and “cheese” recipe for lazy artists and busy people. Let me know how easy this was if you tried this at home and how it turned out—if you’ve been looking for an excuse to use your pretty pyrex dishes, here it is!