Creamy, decadent and topped with a bacon and shallot breadcrumb crust, this is the Best Baked Vegan Mac and Cheese. Ready in less than an hour!
- 16 oz dry pasta
- 6 tbsp vegan butter separated
- 1 shallot thinly sliced
- 4 cloves garlic diced
- 3/4 cup breadcrumbs
- 1/4 cup bacon bits separated
- salt & pepper to taste
- 2 tbsp flour
- 2 cups non-dairy milk
- 8 oz vegan cream cheese
- 1/4 cup vegan parmesan
- 1 cup veggie broth
- 1/2 tsp turmeric optional*
- 1 tsp garlic salt
- 1 tsp ground mustard
- 1/2 lemon juiced
- fresh parsley for topping
Preheat oven to 350 degrees.
Bring a pot of water to a boil. Add pasta and cook until al dente.** Drain and set aside.
Heat 2 tablespoons of butter in a pan over medium heat. Add garlic, shallots and a pinch of salt & pepper to the pan. Cook until shallots are tender, but not browned (approx. 3-5 minutes). Remove from the heat.
Combine breadcrumbs, 2 tablespoons of bacon bits and shallot/butter mixture in a bowl. Stir to combine and set aside.
Melt 4 tablespoons of butter in a large pan. Add flour and whisk until smooth and bubbly.
Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add parmesan, veggie broth, turmeric, garlic salt, ground mustard, lemon juice, 2 tablespoons of bacon bits and pepper. Stir to combine and adjust seasoning as needed. Add cooked pasta to the sauce and stir to combine.
Pour into a casserole dish and top with breadcrumb topping.
Place in the oven and bake for 15 minutes. Increase heat to broil and bake until topping is browned. Remove from the oven, top with parsley and serve.
*The turmeric is just for coloring. If you decide not to use it, there will be no change in flavor, you just won't get that intense yellow color.
**You want to slightly undercook the pasta since it will continue to cook in the oven.
**When reheating, you may want to add some additional milk and butter to each serving to give it some additional moisture.