User Review
4.5 (2 votes)

Easiest-ever vegan mac and cheese

This vegan mac and cheese is so easy to make and tOATally creamy. Cooking the dried pasta directly in oat milk makes for the silkiest, sauciest pasta dish.

Serves 6

Prep Time 10min

Cooking Time 40min


  • 800ml oat milk – we used Oatly
  • 250g dried macaroni
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • Bunch spring onions, chopped
  • 2tsp dijon mustard
  • 400g frozen mixed vegetables
  • 125g mature vegan cheese, grated
  • 30g vegan panko breadcrumbs
  • Green salad, to serve


  1. Heat the oven to 190°C/fan 170°C/gas 5. Put the milk, macaroni and bay leaves in a large pan and bring to the boil, stirring, then reduce to a gentle simmer. Cover and cook for 12–15 min, stirring occasionally, until the pasta is al dente.
  2. Add the garlic, spring onions, mustard and mixed vegetables to the pan and cook for a further 3–4 min until hot. Stir in three-quarters of the cheese and season with freshly ground black pepper. Spoon the mixture into a 1.5 litre baking dish.
  3. Sprinkle the breadcrumbs and remaining cheese over the pasta. Bake for 15–20 min until the topping is golden. Cool, then freeze in an airtight container for up to 3 months. To serve, reheat until piping hot, then divide among 6 bowls and enjoy with a green salad alongside.

Nutrition per serving

Read more on how we calculate nutrition.
246 8.7g 7g 3.4g 6.3g 11g 0.6g 212mg 48g 1.9mg

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