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One-Pot Mac & Cheeze
20 min
Main
One-bowl / one-pot
10 ingredients or less
Servings
Total
20 minPrep
3 minCook
17 minContains
gluten
Swap out
soy
Free from
peanut
tree nut
sesame
Ingredients
-
1½ cups (360 mL)water
-
1 cup (240 mL)unsweetened soy milk
-
1 cup (122 g)dry macaroni pasta†
-
1vegetable bouillon cube, crumbled
-
½ cup (120 g)plain vegan cream cheese
-
1 tsp (5 mL)dijon mustard
-
-
½ tsponion powder
-
¼ tspground turmeric, for colour (optional)
Optional toppings
-
fresh parsley
Directions
- Add the water, milk, pasta, and bouillon to a saucepan. Cook uncovered at a gentle simmer until al dente, about 10 mintues. Stir throughout to prevent sticking.
- Add the remaining ingredients and stir until thick and glossy. The sauce will also continue to thicken as it cools.
- Garnish as desired, and enjoy!
Notes
- †For best results, stick with the traditional macaroni shape since the cooking time and liquid ratio is best.
Storage
- Store in an airtight container in the fridge for up to 2 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 55%
• dry macaroni pasta
Proteins 45%
• unsweetened soy milk
• nutritional yeast flakes
Fruits & Veggies 0%
Calcium
• unsweetened soy milk
Fat
• plain vegan cream cheese
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
This dish was great, very tasty, but even more important, it was super easy to make! I scaled up to 4 servings and had no issues. The trick is to make sure and listen when the recipe says that it will thicken as it cools. It still looked so soupy when the pasta was done and I almost left it on the stove for longer because of that, but I trusted the directions, took it off the heat and let it sit for several minutes. Sure enough, it thickened up and was perfect. This is definitely going in my rotation for quick, easy late night meals.
Simple, quick and super delicious !
I have never made mac and cheeze like this, but this turned out beautifully!
Okay the scaling of the ingredients did not work at all. I used all the same ingredients in the exact quantity mentioned for 4 servings and it was a fail. I waited forever for the milk and water to blend with the pasta. I’d really suggest not giving an option to scale or double the portion if it only scales / doubles the ingredient quality but does nothing about the cooking time. I can do the math myself, if a recipe is scaling, I expect it to adjust everything accordingly. The taste was okayish, but it took over an hour to make and the pasta ended up mushy :( This was my first PUL recipe, hope the others work out
Delicious and easy ! Amazed by the amount that was so correct !
We loved it!! Will be making again for sure!
This is comfort food at its best!
We recently moved to our new flat and don’t hava a kitchen yet. This recipe was simple enough to cook on the small electric stove we have put on our dinner table to fill in the time until our kitchen is installed.
(It’s probably a great camping recipe, too 😊)
Will it be okay to use almond milk in place of the soy? Love your content and your vibe.
A welcome change from the things I cook in generell
Yummy
Wow, this recipe is perfect! My 1 year old LOVES it too 😍
This was really delicious, I loved discovering how the blend of the tang from the Cider with the onion powder really works to give the dish a realistic cheddar like flavour.
I deviated a bit from the recipe and used brassed dye cut Spaghetti and also made it extra saucy by mixing the sauce ingredients with the pasta water and boiling away the water down into an extra creamy sauce...a bit like Risotto style. I hope this makes sense. Again, it was really delicious and the whole family loved it. Thank you PUL
Love this. Such a quick and simple recipe. Even better that it’s all in one pot. i have made it a few times. Also an especially helpful foundation as I’ve had to improvise on ingredients and each time it’s come out super delicious. This last time, I ended up replacing cream cheese with a quick blend of pine nuts, warm water, milk, lemon juice and salt…and because I didn’t have enough almond milk, I mixed with leftover coconut milk. My 9 yr old has enjoyed all variations (always asks for seconds :-)) Thank you!!!!
Yummy really creamy and tastier than I thought it would be.
Best PUL reciepe yet! Going to add some veg to it next time though and maybe some crispy onions on top?
This was sooo delicious and really easy to make. It's lovely to have some vegan comfort dishes that are easy to make on a weeknight. Thanks PUL team for another brilliant recipe!!
This was brilliantly simple and delicious. Unfortunately for my family of 4 the vegan cream cheese alone was €8, so we can’t make it a regular meal at that price for just one ingredient. Trips away may need to include cheaper vegan cream cheese in the suitcase home :P
Creamy with great flavor. I substituted blended cashews for the cream cheese. I believe it added a subtle hint of sweetness which was good with the savory ingredients.
This recipe hit the spot. It was reminiscent of hamburger helper flavors, but in the BEST way. I loved the savory-ness and the ease of making. Will absolutely be making this again
Loved this. Creamy and really flavoursome. Only issue I had was the liquid didn’t evaporate so it wasn’t a thick sauce.
We loved it!
I used sweetened soydrink which worked just fine! We didn't have any vegan cream cheese, so used some Oatly oatgurt, vegan butte and added some tapioca instead to make it creamy and get some tangy flavour!
It’s probably the best plant based mac and cheese I’ve had, but there’s still an element missing. However I was unable to get my preferred brand of vegan cream cheese, so I will try again. However I will admit, when I think of mac and cheese, I think of the classic blue box from my childhood. That brand has joined forces with my favorite non-dairy milk, so I’m waiting for that to be available in my area. This is a good grown up mac and cheese.
Very simple and delicious. 👍
Came together super easily and fast! I was using a rice and corn pasta because I am gluten-free and I would recommend bringing the liquid to a boil without the pasta and then putting the pasta in if you are using something similar. My pasta cooks a lot faster and was done in four minutes once the liquid was simmering. I had to add some corn starch slurry to thicken things up a bit because my liquid didn't have a chance to evaporate on its own. A great comforting meal!
Creamy!
So good! Best plant based mac and cheese I’ve ever had. Easy to change portion size if need. Perfect Saturday night comfort food.
Absolutely delicious and quick and easy on top of that :)
The sauce didn't really thicken for me but I did use a little less vegan cream cheese and whole wheat macaroni, maybe that's why. I just added some starch and that did the job. Also added some frozen peas at the end and they went perfectly with the pasta and sauce.
I will definitely be making it again!
Love how quick, tasty, and easy this recipe is! As someone with a nut allergy, I also appreciate the nut-free cheese sauce. Thanks Sadia!
We used chick pea pasta and added cauliflower florets with a few minutes left on the pasta, and stored in frozen peas at the last. It’s great!!
Too sour for our taste, not our favorite cheesy sauce but it did the job ☺️
Easy and yummy. Served with some roasted broccoli just to add some veg.
Just made this for dinner tonight, and it was a delicious total hit. Even my picky 1 year old wolfed it down! To make it more of a full meal I added some small diced steamed carrots and shelled edamame. I also added some salt and mild miso paste. I really loved the glossy sauce. I will say you can definitely taste the undercut of mustard so if you're not a huge mustard fan this may not be for you. I am though and it added a lovely tanginess. Thank you Sadia for another fantastic recipe!!! Will definitely make again:)
It’s a great simple dish!
Didn’t turn out like in the video but will definitely be making again. Love your recipes thanks
Not my favourite cheesy sauce recipe but handy for a one pot, quick and easy meal.