Garlicky Mac and Cheese

Roasted and sautéed garlic add richness to this delicious vegan mac and cheese.
Yield 4-6 servings
Time an hour
  • aluminum foil
  • cookie sheet
  • large pot
  • colander
  • whisk
  • stick blender
  • wooden spoon
  • large serving dish or 4-6 shallow bowls
  • 1 head of garlic
  • ⅓ c olive oil
  • salt
  • 12 oz elbows or other pasta shapes*
  • ¼ c flour**
  • 3 c non-dairy milk**
  • ½ c vegan parmesan or ground almonds
  • ½ c nutritional yeast
  • pepper
  • ¼ c breadcrumbs
  • ½ t smoked paprika

Preheat oven to 400.

Make the roasted garlic:

  • Break 2 cloves off the head of garlic and set aside.
  • Peel off the loose paper skin from the rest of the head without breaking it into cloves.
  • Cut the top off the head, making sure that each clove is exposed at least a little; if not, cut the tops off any that are still whole.
  • Rub the head with a t or 2 of olive oil and sprinkle with salt, then wrap in foil and place on cookie sheet.
  • Roast for 45 minutes, until fragrant and tender.
  • Remove from oven and let cool, then squeeze each clove to free the roasted garlic. Discard the empty peel

Meanwhile, make the pasta: After 20 minutes or so, bring pot of salted water to boil, cook the pasta until al dente, then drain.

Make the sauce: If you’re not in a hurry, you can wait until the pasta is done and then make the sauce in the same pot. Otherwise, use a large saucepan for the sauce.

  • Heat remaining olive oil over medium heat.
  • Peel and mince the two reserved cloves of garlic and sauté for one minute.
  • Stir in the flour** then slowly add the milk, whisking constantly.
  • Simmer for 5 minutes, until thickened.
  • Remove from heat, add the roasted garlic, ¼ c parmesan, nutritional yeast, salt, and pepper to the pot, and blend until smooth.
  • Taste and adjust seasoning.***
  • Stir in the pasta and cook another 3 minutes, until warm.

Transfer to serving dish or bowls, sprinkle evenly with remaining ¼ c parmesan, breadcrumbs, and paprika.

Serve immediately.

Notes * The original recipe calls for 16 ounces but I didn’t feel there was enough sauce for that much pasta.

** If you use cashew milk, which thickens when heated, you can omit the flour.

Vegan mac and cheese*** I thought the sauce was a bit bland at this point so in addition to a bit more salt, I added 2 t of mustard and 1 t cider vinegar.

Adapted from the recipe for “Roasted Garlic Mac and Cheese” in Vegan Mac & Cheeseread my review.

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Garlicky mac and cheese