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.
1
Cook the pasta until al dente, then drain the water.
- Pasta: 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).
- 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.
- 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.
- Breadcrumbs: 0.5 glass
6
Remove the lid and leave the pasta in the oven for another 5 minutes to brown.
