laura (lola_joan) wrote in vegancooking,


I've done a bunch of research already, and now I need some advice and guidance:

I want to make mac'n'cheese that tastes like good ol' Kraft Dinner. None of this "it actually tastes like cheese!" business; no, I want it taste totally synthetic like that crazy orange powder.

So, what I've done is compiled a list of all the mac'n'cheese recipes I could find, and I'll stick them under a cut here. If you have suggestions about which ones will taste most like Kraft Dinner, please let me know! (Also, if one of them is your recipe and you want to be recognized for it, please let me know. I just copy-pasted the recipes.)

Thanks a gazillion! :)

11 variations on mac'n'cheese


1 1/3 cup water
¼ nutritional yeast
¼ quick rolled oats
2 tbls tahini
1 ½ corn starch
2 tsp. lemon juice
1 tsp. onion granules
¾ tsp. slat
¼ tsp. garlic granules


*macaroni noodles cooked in water
*soy garden margarine
*vanilla rice milk
*nutritional yeast
*pepper & salt to taste


1 lb. macaroni
2 c. water
1/2 c. raw cashew pieces
1/3 c. lemon juice
1/3 c. nutritional yeast flakes
2 tsp. onion granules
2 tsp. garlic granules
1 tsp. Salt


Nutritional Yeast
Lemon Juice
Garlic Powder
Arrowroot/Cornstarch [Cornflour]
I heated soymilk in a pan and threw in a fair amount of nutritional yeast, and stirred till it was dissolved.
I then added a SMALL amount of lemon juice, and salt and garlic powder to taste. I upped the lemon juice in tiny amounts, and produced a thin, tangy, cheez sauce. I then used arrowroot to thicken.
It took under 5 minutes.


1/2 cup flour (I usually use unbleached white flour)
1/2 cup nutritional yeast flakes
1 tsp. vege-sal
1/2 tsp. garlic granules (or powder)
Mix it up really good. Add 2 cups of water and heat on medium heat stirring often with a wire whisk
After a few minutes, it will start to bubble and thicken up. Cook for about 30 more seconds, stirring and then remove from the heat and add 1 tablespoon of margarine (I use earth balance) and 1 tsp of prepared mustard (the regular kind that you use on hot dogs and stuff) and stir those in.


-1 LB noodles
-1 1/4 Stick butter/margarine
-3/4 Cups flour
-4 Cups (boiling) water
-1 Fluid oz Soy Sauce
-1 Tablespoon Garlic Powder
-1 Tablespoon salt
-4 Tablespoons Paprika
-Sprinkles of Turmeric
-1 1/4 Cups Nutritional Yeast

-Melt butter on low heat
-Whisk in flour
-Whisk in boiling water until thick like glue (this takes a little bit so be patient)
-Whisk in soy sauce, garlic powder, salt, and turmeric
-Whisk in Nutritional Yeast
-Mix in Paprika


start with mixing flour, salt, ordinary everyday pepper and garlic powder to taste, (it should amount to no more than 2/3 of a cup unless you're making a lot), then mix that in a pan with a little canola oil (just enough to make it clumpy and turn it on medium heat, add soy milk little by little until all the clumps are gone, wait for it to simmer, stirring frequently until it's rich and creamy (the more soy milk the creamier- it can always reduce on the stove), then remove from heat and add around 1/4 cup of nutritional yeast flakes (preferably small flakes) then stir in cooked macaroni and you're done.


1/2 cup nutritional yeast flakes
1/2 cup flour
1/2 tsp light miso OR 1 tsp salt
1/2 tsp garlic powder
1/4 tsp sweet paprika
2 cups soymilk, rice milk, or water
1/4 cup margarine or oil
1/2 tsp prepared yellow mustard
8 oz elbow macaroni (or any shape pasta), cooked and drained

Mix dry ingredients in a saucepan.
Whip in 'milk or water.
Cook over medium heat, stirring constantly, until it thickens (about 5 - 8 minutes).
Remove from heat.
Whip in margarine and mustard, and miso (if used).
Add more 'milk or water if mixture is too thick.
Add hot, cooked macaroni, and mix well.


Mac 'n' Cheeze (with vegan cheeze)

2 cups soymilk or rice milk, or water
1 Tbs nutritional yeast flakes (optional)
1/2 cup flour
1 tsp salt
1/2 tsp garlic powder
1/4 tsp sweet paprika
1 tsp margarine
8 oz shredded vegan cheeze
8 oz elbow macaroni (or any shape pasta), cooked and drained

In a saucepan, mix first 6 ingredients very well.
Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat, and stir in cheeze and margarine.
Stir in more 'milk if mixture is too thick.
Add hot, cooked macaroni, and mix well.


1 1/2 c soy milk
1 c water
1/3 c soy sauce (if you don't like salty food, half this)
1 1/2 c nutritional yeast
1 tbl paprika
1 tbl garlic powder
1 tbl salt
1/2 c oil
1/2 c margarine
1 tbl mustard
i threw in a few tablespoons of flax powder as well

noodles! (i used fun shell shapes)

1. boil pasta
2. add all ingredients for cheese sauce to blender, and blend. (it makes a lot of sauce, but remember some will dry up in the oven)
3. pour past and cheese sauce in casserole dish….. I also made a topping uses spices (cayenne, garlic, cumin, etc., more flax powder, and i crumbled toasted bread)
4. bake at 350 for 15 minutes covered, ten uncovered,
and yum!


* One medium-large potato
* Two carrots
* 1 medium-large onion
* 1 package low-fat firm tofu
* 1 tsp salt
* 1 tsp garlic powder
* 2 tbsp lemon juice
* 3 heaping tsp nutritional yeast

Puree tofu in blender. Place in large bowl.

Steam/boil the potato, carrots, and onion until tender. Puree in a blender with lemon juice (add a small amount of vegetable broth or water if necessary). Add rest of ingredients and blend. Add to pureed tofu and mix thoroughly.


(crossposted from veganrecipes
Tags: side dishes-macaroni&cheese
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