---
title: Baked Vegan Macaroni and Cheese
author: Chef Chloe Coscarelli
servings: 8
prep_time: 20m
cook_time: 35m
tags:
  - mains
  - side
  - vegan
  - pasta
  - thanksgiving
  - holiday
  - comfort-food
source: Chloe Coscarelli
---

Preheat oven to 350°F (175°C). Lightly grease a #9x13-inch baking pan{}.

Bring a #large pot{} of generously salted water to a boil. Add @elbow macaroni or cavatappi{1%lb} and cook according to package directions until al dente. Drain and return to pot.

In a #medium saucepan{}, melt @vegan margarine or vegan butter{1/4%cup} over medium heat. Whisk in @all-purpose flour{1/3%cup} to create a smooth roux, cooking for ~roux{3%to 5%minutes}.

Whisk in @soy, almond, or oat milk{3%cups}, @nutritional yeast{1/2%cup}, @tomato paste{2%tbsp}, @fine sea salt{2%tsp}, @garlic powder{1%tsp}, and @black pepper{1/4%tsp}. Bring to a gentle boil while whisking continuously.

Reduce heat to low and simmer until cheese sauce is creamy and thick, ~simmer{5%minutes}. Stir in @fresh lemon juice{1%tbsp} and @agave nectar or maple syrup{1%tbsp}.

Pour sauce over cooked pasta and toss to coat every piece thoroughly. Transfer mixture into the greased baking dish.

Sprinkle top evenly with @seasoned bread crumbs{2%tbsp}. Bake uncovered for ~bake{30%minutes} until bubbly and top crust is golden brown. Rest for ~rest{5%minutes} before serving.