a close up view of mac and cheese with garnish and black pepper
Before leaving a comment or rating, ask yourself:
  • Did you make the recipe as directed? If you didn’t make the recipe as directed, or changed the ingredients in any way, please refrain from leaving a rating. Recipe results are not guaranteed when changes have been made.
  • Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
  • Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to your for free. Advertising allows me to continue to do so, and is basically unavoidable on the internet. If you want ad-free recipes, please purchase a cookbook.


  1. Thank you for this wonderful recipe! I made it two nights ago and boy oh boy, did it satisfy this pregnant lady’s craving! I modified by adding canned tuna, which my husband loves in his mac and cheese. I’m so happy to have found such a delicious and easy way to make it from scratch.

  2. Pretty bland unless you add some other things in (I recommend vegan bacon & your favorite green veggie). Also, where are you supposed to add the nutritional yeast? It’s in the ingredients but not the directions.

  3. As I live in England could you please tell me how much a cup measures in inches or grams.
    Also, could you please tell me what a 1 pound elbow is.
    Thank you so much.
    I am really looking forward to getting stuck into your lovely dairy free recipes.
    Thank you
    Maura Fay

    1. The pound of elbow macaroni should be 454g, but a 500g box should work just fine!
      As for the other ingredients, I honestly don’t know. I’m guessing a quick google search will give you a conversion though!

  4. First, thank you for the recipe, it’s in the oven right now (I’m baking it with a topping). But: why is it not said in the recipe instructions when to add in the yogurt and nutritional yeast? I only would have thought of it because I saw the video first. So I had already put in the cheese when I thought wait..is that it? Then I started panicking looking for when and how much of the yeast and yogurt to add, and saw it wasn’t mentioned. So then I went back to the video and saw that the yogurt and nutritional yeast was supposed to go in *before* the cheese, even though it’s never mentioned in the instructions. Also, everything heated up way too quickly with the heat settings provided here. I suggest starting on low heat, then increase to medium, instead of starting on medium and going to medium high. This is how I always made non-vegan mac n cheese…but I guess if you want everything to heat up much fast these heat settings definitely did that. I added some garlic powder along with salt, and a crust of melted vegan butter mixed with panko bread crumbs, topped with the rest of the cheese, and put that in the oven at 400 for 30 mins (you can also do 45 mins at 350). Broccoli is a good side with this!

    1. You’re right, I totally forgot to add that step to the recipe, but it is in the video. Thank you for bringing it to my attention. As far as the heat issue, everyone’s stove is different and different brands of vegan cheese will act differently too, so it’s important to pay attention and adapt to what you have.

  5. It seems like the proportions are way off but maybe it’s just me. I only ended up using half of the macaroni, half of the flour was absorbed by the 3 tbsp of butter so quickly it threw everything else off. I made regular Mac and cheese at the same time for the rest of my family, and it called for 6 tbsp of butter and only 2 tbsp of flour…

    Anyway, even with the train wreck that ended up happening, it turned out okay. Definitely want to try again though

  6. Recipe says 17 ounce package of cheese . I could only find 8 oz packages. That seems like a lot of cheese and also expensive.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star