mac n cheese
mac n cheese

Vegan Mac & Cheese


January 17, 2020


Cook the macaroni in boiling water until 3 minutes undercooked. Add the broccoli. Continue cooking for 2 minutes longer until the pasta is slightly undercooked. Drain and return to pot.

To prepare the sauce heat the 2 cups of almond milk in a medium pot, stirring often until steaming hot. Whisk together the remaining ½ cup almond milk, flour, 3/4 tsp salt, until completely smooth. Whisk the flour mixture into the milk and bring to a simmer whisking until thickened. Remove from the heat and stir in the Violife Just Like Cheddar Shreds and half of the grated Violife Just Like Parmesan. Pour sauce into the cooked pasta and stir until coated.

Preheat oven to 320°F.

Transfer the pasta mixture into the prepared baking dish. In a small bowl stir together breadcrumbs, paprika, ¼ tsp salt, garlic powder, fresh thyme and the rest of the grated Violife Just Like Parmesan. Drizzle in olive oil and stir until completely combined. Sprinkle with the crumbs and transfer to the oven. Bake for 15 mins until the pasta is bubbling and the topping is golden.


PREP TIME: minutes 30 mins

COOK TIME: minutes 15 mins


1 pack Violife Just Like Cheddar Shreds

1 pack Violife Just Like Parmesan, grated

1 pack macaroni

1 large broccoli crown, chopped

2 ½ cups almond milk

¼ cup flour

3 Tbsp dry breadcrumbs

3/4 tsp paprika

¼ tsp garlic powder

2 tsp extra-virgin olive oil

1 tsp salt

¼ tsp white pepper

Fresh thyme