Vegetarian macaroni with cheese sauce

5 servings

45 minutes

Vegetarian pasta with cheese sauce is an exquisite dish of Italian cuisine that embodies the coziness of a home meal. Legend has it that pasta with cheese sauce was invented in Italy to highlight the rich flavor of cheese, and now this recipe has been adapted for plant-based diets. Tender pasta cooked to al dente is coated with a silky sauce made from plant milk and cheddar, creating a harmony of flavors. Baking under a breadcrumb crust adds a textural play—first the softness of the pasta, then the crispy golden crust. This dish is perfect for both a cozy family dinner and a festive feast, delighting anyone who appreciates simple yet refined flavor combinations.

Energy value per serving

• Calories: 602.1
• Proteins: 23g
• Fats: 23.8g
• Carbohydrates: 72.2g

Ingredients

• Paste: 350 g
• Breadcrumbs: 0.5 glass
• Cheddar cheese: 250 g
• Almond milk: 1.5 glass
• Wheat flour: 2 tbsp

Cooking steps

1. Cook the pasta until al dente, then drain the water.

   Required ingredients:

   • Paste: 350 g

2. Preheat the oven to 180 degrees.

3. Mix flour into 0.5 cup of milk until a smooth mixture is obtained. In a saucepan, heat 1 cup of milk until warm and pour in the flour mixture (stirring constantly).

   Required ingredients:

   • Almond milk: 1.5 glass
   • Wheat flour: 2 tablespoons

4. Cut the cheese into small pieces, add to the milk mixture, and stir for about 5 minutes until it melts and the sauce boils. Pour the pasta with the resulting cheese sauce and mix.

   Required ingredients:

   • Cheddar cheese: 250 g

5. Place the pasta in a low baking dish, sprinkle with breadcrumbs, cover with a lid, and bake for 20 minutes.

   Required ingredients:

   • Breadcrumbs: 0.5 glass

6. Remove the lid and leave the pasta in the oven for another 5 minutes to brown.