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Baked Mac, Cheese, and Spinach

Another great vegan mac and cheese recipe! Cheesy, tangy, comforting, satisfying, and surprisingly simple. This recipe uses basic ingredients to balance out that nostalgic mac and cheese flavor you know and love. 304 calories per serving
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Servings 6

Ingredients
  

  • 12 ounces elbow macaroni or other pasta shape
  • 5 oz baby spinach
  • 2 cups unsweetened non dairy milk
  • 1 3/4 cups water
  • 3/4 cup vegan cream cheese such as Tofutti, Go Veggie, Kite Hill, Miyoko’s, etc.
  • 1 1/2 tablespoon diced jarred pimientos
  • 4 1/2 tablespoons nutritional yeast flakes
  • 1 1/2 teaspoon sea salt
  • Heaping 1/4 teaspoon onion powder
  • 3/4 teaspoon paprika
  • dash turmeric optional, for color
  • 3 tablespoons vegan butter such as Earth Balance, Smart Balance, Miyoko’s, etc.
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 teaspoon apple cider vinegar
  • 1 1/2 teaspoon soy sauce

Instructions
 

  • Preheat the oven to 450°F. Cook the pasta in a large pot of boiling salted water for 8 minutes. Strain the pasta. Return it to the pot without heat. Stir in the spinach and cover with the lid.
  • While pasta is cooking, blend milk, water, cream cheese, pimientos, nutritional yeast, salt, onion, paprika, and turmeric in a blender until smooth.
  • Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, until the flour smells nutty, about 3 minutes. This is a very dry roux. Keep stirring to prevent burning.
  • Slowly whisk in the blender contents. Add a little at a time and whisk thoroughly before adding more to prevent clumps. Once all the liquid has been added, bring the sauce to a simmer while whisking constantly (or almost constantly) to prevent clumping and burning. Simmer for 2 - 3 minutes, until thickened. Remove from heat and stir in the soy sauce and vinegar.
  • Stir 3 cups of the sauce into the pot with the pasta and spinach. Pour this mixture into an 8x11 casserole dish. Pour the rest of the sauce evenly over the top. Bake 15 minutes. If desired, turn the oven to high broil for a few minutes, until some charred spots form on top. Allow to cool for 5 minutes before serving.

2 Replies to “Baked Mac, Cheese, and Spinach”

    1. Hi Christine! The only difference is the size of the flakes. One is powdery, and the other is flaky. This only makes a difference if you’re sprinkling it as a topping, and even then it just comes down to preference. They both blend and taste the same. I usually get whatever is cheaper 😀

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