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Macaroni-and-‘Cheese’ Casserole

3 1/2 cups  elbow macaroni
1/2 cup vegan margarine
1/2 cup  flour
3 1/2 cups boiling water
1-2 tsp. salt
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder
Pinch of turmeric
1/4 cup vegetable oil
1 cup nutritional yeast flakes
Paprika, to taste

  • Preheat the oven to 350°F.
  • Cook the elbow macaroni according to the package directions. Drain and set aside.
  • In a saucepan, melt the margarine over low heat. Whisk in the flour.
  • Continue whisking over medium heat until smooth and bubbly.
  • Whisk in the boiling water, salt, soy sauce, garlic powder, and turmeric.
  • Continue whisking until dissolved. Once thick and bubbling, whisk in the oil and the nutritional yeast flakes.
  • Mix 3/4 of the sauce with the noodles and place in a casserole dish. Cover with the remaining sauce and sprinkle with the paprika.
  • Bake for 15 minutes.
  • Broil for a few minutes until crisp.
Makes 5 servings
Commenting is closed.
  • Kyle says:

    I’ve been making this recipe for years – it is the most amazing recipe for the end of a long day at work. It’s easy to make it’s sooooo delicious.

  • Ashley-P says:

    Cyndi – most pasta does not contain eggs. Just be sure to read the ingredients on the package before purchasing.

  • Cyndi says:

    If it has normal macaroni in it, it isn’t vegan. Pasta is basically eggs and flour.

  • areed1957 says:

    I have been a vegetarian for two years and I am now taking the leap to going all out vegan. I am excited to try this recipe. Cheese has been the hardest thing for me to give up. Wish me luck!