Who doesn’t like macaroni and cheese? It is a classic of United States cuisine (in English it is known as “mac and cheese”), very easy to prepare and it is finger-licking good.



  • 450 g de macarrones (1 libra ó 16 oz), sin gluten si es necesario

Para el queso vegano:

  • 2 tazas de patata (360 gramos), pelada y troceada
  • 1 taza de zanahoria (135 gramos), pelada y troceada
  • 1/3 taza de aceite de oliva virgen extra (85 ml), opción sin aceite en notas
  • 1/2 taza de leche vegetal sin endulzar (125 ml), yo usé leche de soja
  • 1/2 taza de levadura nutricional o de cerveza (8 cucharadas ó 35 g)
  • 1 cucharada de zumo de limón
  • 1 cucharadita de sal
  • 1/2 cucharadita de ajo en polvo
  • 1/2 cucharadita de cebolla en polvo


  1. Cook the potato and carrot in a pot with boiling water for about 20 minutes or until tender. You can also steam them if you want.
  2. Meanwhile, cook the pasta according to the package directions.
  3. Put all the cheese ingredients into a blender and blend until smooth and creamy.
  4. Strain the macaroni and add them back to the pot along with the cheese sauce. Stir and serve immediately. If the pasta or cheese sauce has cooled a bit, you can heat it for a few minutes in the pot, stirring occasionally.
  5. Store any leftovers in a container airtight in the fridge for 3-5 days. To reheat the macaroni, add a little non-dairy milk if the sauce is too thick.


  • If you don’t want to use oil, you can substitute water or more non-dairy milk. Oil is thicker, so you may need to add less liquid.
  • If you can’t get yeast, you could substitute milk for beer.
  • For a spicy kick , you can add a little chilli to taste.
  • You can put the macaroni and cheese in a bowl, add a little grated vegan cheese on top (they sell it in health food stores, vegan stores and in some supermarkets) and gratin them in the oven.
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