ever crave mac & cheese but don’t want to make a giant tray? then this vegan mac & cheese for one is for you! all the flavor, topped with crispy breadcrumbs and perfect for the holidays or cold nights.
I love macaroni and cheese. But my preference is VERY specific. This vegan mac & cheese for one is my dream mac & cheese. I could eat it every singe day and not get bored. I prefer stovetop mac & cheese because it stays super creamy but I also love the crunchy breadcrumb topping. Finally, don’t hate me for this one but I don’t want leftovers. So, now you know my qualifications and how this came to be.
The Roux
Everyone has different ways of starting a mac and cheese. My favorite way is with a roux. This is technically referred to as a white or blonde roux and it helps to thicken the cheese sauce. The best results for a roux is to use a whisk and whisk continuously so your roux is smooth and silky. You use equal parts all purpose flour and vegan butter, and then nondairy milk. If you are gluten free you can sub rice flour, gluten free all purpose flour or cornstarch.
The Cheese
Vegan cheese has come a very long way. Of course vegan cheese is a crucial element for our vegan mac & cheese for one. You can use any vegan cheddar cheese you like. My go-tos are either Violife, Follow Your Heart, or the 365 Whole Foods brand. Of course there are so many options out there so just use what you like.
More Mac & Cheese Recipes
Vegan Mac & Cheese for One FAQ
- Can this be made gluten free? Yes. Just use gluten free pasta, gluten free breadcrumbs, and gluten free all purpose flour, cornstarch or rice flour.
- What pasta shape is best? I like either elbows, shells, or cavatappi.
- Do I have to put the breadcrumbs? Of course not you can skip it if you don’t want to use them.
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Vegan Mac & Cheese for One
Ingredients
Breadcrumbs
- ¼ cup (15g) panko breadcrumbs
- 1 tablespoon (14g) vegan butter, melted
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried parsley
- ¼ teaspoon paprika
- Pinch of salt
Mac & Cheese
- 3 ounces (85g) pasta, of choice
- 1 tablespoon (14g) vegan butter
- 1 tablespoon (15g) all purpose flour
- ½ cup (120ml) nondairy milk, unsweetened and unflavored
- 2 tablespoons (30g) vegan cream cheese
- ⅓ cup (37g) vegan cheddar cheese shreds
- ⅛ teaspoon salt
- Dash of black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
Instructions
- Preheat oven to 300°F. In a small bowl combine the ingredients for the breadcrumbs and mix together. Spread out on a small pan and bake for 7 minutes until crispy.
- Prepare pasta according to package directions. Reserve about ¼ cup (60ml) of pasta water.
- Meanwhile, in a separate pot add the vegan butter for the mac & cheese over low heat. Once it is melted add in the flour and whisk until the butter has absorbed the flour (it will look like dough). Then, slowly add in the nondairy milk about 1 to 3 tablespoons at a time, and whisk continuously to make a smooth roux. Then add in the vegan cream cheese, vegan cheddar shreds and seasonings. Continue to whisk and cook until it is all melted and smooth.
- When the pasta is done add it to the cheese sauce and mix together. Add in about 1 to 2 tablespoons of the reserved pasta water to help thin the sauce if necessary.
- Add to a bowl and top with the crispy breadcrumbs.
Video
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
My daughter suddenly turned vegan. She doesn’t cook. I cook but mobility challenged. Being a Mom who would do anythingfor her child, I found this recipe after reading about you in my favorite magazine. I didn’t realize it was for one and doubled the recipe. My daughter loved it. It was the best thing I had cooked for her in a month! So, she ordered one of your cookbooks for me. Wish me luck!
Hi Carla! Thank you so much for trying this recipe I am so happy you enjoyed it!! Thank you for leaving a comment/review. Oh really what magazine was it?! I hope you enjoy the cookbook. Xo
My coworker found this recipe for me!… I did sub the vegan cream cheese for Follow The Heart sour cream (because it is really thick and taste good……. and all I had), and it was so easy to make!… Thanks, it’s in the oven now!… 1000% recommend!…
Hi Donae’C Aw well first of all how sweet your coworker found the recipe for you love that! Yes, that is a great substitution. Thank you for trying it and taking the time to leave a comment and review 🙂