Baked Vegan Broccoli Mac and Cheese

After I found this cheese sauce, I started actively searching for ways to use it, since everyone loved it so much. Since my kids were already addicted to dairy-based mac and cheese, I thought why not toss something together they’ll love and their bodies will love too? Enter Baked Vegan Broccoli Mac and Cheese.

It was a hit, and it’s easily customizable. I even doused my serving with Frank’s Red Hot to spice it up a bit. What else can we do with this? Old Bay seasoning maybe? Add some tomatoes? How about some beefless crumbles for a “meaty” flavor?

You’re welcome to experiment with this and let me know how it went in the comments! I’ll do the same.

vegan mac and cheese

Baked Vegan Broccoli Mac and Cheese

Print Pin Review
Total Time: 1 hour 15 minutes
Servings: 6

What you’ll need

  • 4 cups Creamy Versatile Instant Pot Cheese Sauce
  • 1 lb whole wheat elbows, shells, bowtie, or other small pasta
  • 2 heads broccoli, cut into bite-sized florets
  • 1 cup matchstick carrots
  • 1 cup whole wheat panko bread crumbs
  • 1 tbsp Italian seasoning, optional
  • salt and pepper, to taste

How you’ll do it

  • Preheat oven to 375°.
  • Bring a pot of water to boil and cook pasta al dente. Drain and rinse in cold water to stop cooking.
  • Steam broccoli using the method you prefer. I use an electric steamer (because I’m a kitchen appliance addict).
  • If cheese sauce is cold, warm it up in a small saucepan. It spreads and mixes much easier warmed up.
  • In a 9×13 casserole dish, add pasta, broccoli, and carrots. Cover with cheese sauce and mix with a spatula until well blended and evenly distributed.
  • Sprinkle breadcrumbs on the top along with Italian seasoning if using.
  • Bake at 375° for 30 minutes, or until cheese is bubbly.
  • Let cool for 10 minutes. Serve and season to taste with salt and pepper.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

Tell Kev what you think!

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