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Vegan Recipes - Entrees

Creamy Macaroni and CheeseMac'n Cheese

By Dawn Grey, PhD, CHHP, author of The Virtuous Vegan - Gluten-Free, Sugar-Free Cuisine

  • 8 ounces of gluten-free or regular pasta, any shape
  • 3 cups shredded Vegan Cheddar Cheese (Daiya preferred)
  • 2 tablespoons vegan butter
  • 2 cups unsweetened vegan milk product, or Mimic Crème
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 cup vegan parmesan cheese
  • 1/2 cup gluten-free or regular bread crumbs
Preheat oven to 350 F. Cook pasta for only half of the time listed in the instructions or it will fall apart when you bake it. Drain pasta and set aside. In a saucepan, melt butter. Add milk product and half of the cheddar and cook on low-medium heat until melted, stirring frequently. When melted, add pepper and nutritional yeast. Pour over the macaroni and mix together. Transfer macaroni to a greased 8x8 baking pan or casserole dish. Stir in remaining cheddar. Top with bread crumbs and bake for 30 minutes uncovered, or until the cheese is bubbling and top is starting to brown. Remove from oven and top with the parmesan.

Dawn Grey, PhD, is a Certified Holistic Health Practitioner and owner of the Aruna Center of Lawrence, Kansas. After discovering her lifelong health issues were the results of dairy, egg, and wheat sensitivities in 2001, she changed her diet and the scope of her consultation business to help others identify and manage their own sensitivities. Now, nine years later, she is healthier, leaner, and happier than ever before.

In addition to this book, Dawn is the author of New Dawn Kitchen: Gluten-Free, Vegan, and Easily Sugar-Free Desserts.

Visit for some pictures of featured recipes in this book, as well as her Facebook pages, the Virtuous Vegan and Dawn Grey’s New Dawn Kitchen.

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