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Vegan Macaroni Cheese

Magdalena Hyla
Hearty, rich and creamy macaroni cheese is a comfort food classic and this vegan mac ’n‘ cheese recipe ensures it can still be enjoyed on a dairy and egg-free vegan diet. Sweet butternut squash adds richness to the sauce and a crunchy crouton topping is the perfect finish. What’s more, this recipe is healthy, too.
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Servings 2


  • 1 medium butternut squash seeded and chopped into 2cm cubes
  • 2 tsp olive oil
  • 300 g macaroni
  • 1 l unsweetened soya or rice milk
  • 1 onion
  • 100 g dairy-free soya spread
  • 80 g plain flour
  • 1 tbsp Marmite Hefe extract
  • 1 tsp mustard
  • large handful baby spinach
  • 40 g homemade vegan bread croutons
  • 10 cherry tomatoes halved


  • Preheat the oven to 200°C. Spread the squash out on a baking tray, drizzle with oil and toss to combine. Roast in the oven for 20 mins.
  • While the squash is in the oven, cook the macaroni as per instructions.
  • Peel and chop the onion in half. Add to a pan with the milk. Gently heat until bubbling. Remove the onion and set the milk aside.
  • Melt the spread in a large saucepan over a low heat. Slowly add the flour, whisking until a paste forms. Then slowly pour the warm milk into the paste, whisking after each addition until smooth. Once you have added all of the milk and you have a smooth liquid, let it bubble for 8 mins over a low heat, whisking occasionally to prevent sticking, until thick. Stir in the Marmite and English mustard.
  • Once cooked, mash a third of the roasted butternut into the white sauce. Season to taste. Drain the pasta and tip it into the sauce along with the rest of the squash chunks and the baby spinach. Stir gently to combine, then transfer the mixture to a large, ovenproof dish..
  • Put the croutons in a sandwich bag and gently bash with a rolling pin until they are a rough crum-like consistency. In a bowl, add a small splash of water to the crumbs, combine and leave to stand for a few minutes. Dot the halved cherry tomatoes over the top of the pasta and scatter over the crumbs. Bake in the oven for 20 mins or until golden and bubbling.


A light unoaked chardonnay for a simple creamy macaroni cheese works well!