Great Vegan Mac & "Cheese"

Great Plant Based Mac & Cheese

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Get ready to elevate your dinner with our Plant based Mac and Cheese Recipe using Hellmann's® Plant Based Mayo Spread and Dressing.

  • 4 People

    Servings

  • 15 Mins

    Prep Time

  • 30 Mins

    Cooking Time

  • 45 Mins

    Ready In

  • 8 ounces high protein elbow macaroni
  • 1 medium Yukon gold potato, peeled and cut into chunks
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 3 cloves garlic
  • 1/2 cup Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
  • 2 Tbsp. nutritional yeast seasoning
  • 1 1/2 tsp. Maille® Old Style Mustard
  • 1/2 tsp. salt
  • 1/4 cup plain panko bread crumbs
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  1. Preheat oven to 350°. Prepare macaroni according to package directions.

  2. Meanwhile bring 2 cups water, potato, onion, carrot and garlic to a boil in medium saucepan over high heat. Reduce heat and cook until tender, about 15 minutes. Remove and reserve 3/4 cup cooking water, then drain.

  3. Transfer vegetable mixture and reserved cooking water to blender and blend until smooth. (Or puree in pot using a hand held immersion blender.) Reserve 1 Tbsp. Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread. Add remaining to blender; add nutritional yeast, mustard and salt and blend until smooth.

  4. Combine drained macaroni and sauce in pasta pot; season, if desired, with salt and pepper. Transfer to 8 x 8-inch baking dish. Combine reserved 1 Tbsp. Dressing and Sandwich Spread with panko crumbs and sprinkle over top.

  5. Bake the vegan mac and cheese for 15 minutes or until crumbs are toasted.

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