About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Vegan Mac’n’Cheese

I always loved mac’n’cheese, especially when I was living on my own with very little money. It is amazing the little extras you can come up with to add to the pasta to keep it different every night. Glad those days are behind me.

But now I make this version just because I love it. I am the only one who usually eats it so I make lots so I can have leftovers for a few days.

The original recipe is called Vegan Buffalo Mac Cheese but I don’t understand where the buffalo fits in so I dropped the animal. Most people, like this original, bake their mac cheese – don’t understand that either. I want it creamy not baked so I don’t do that usually either.

Vegan Mac’n’Cheese

adapted from Noreen at happyherbivore.com

  • 450g (1 lb) pasta – any type you like, cooked to package directions
  • 1/4 cup all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground turmeric
  • 2 cups vegetable stock
  • 1/2 tsp Dijon mustard
  • 1 tbsp Frank’s Red Hot sauce
  1. Cook the pasta, drain and place in large bowl.
  2. Combine all the other ingredients in a medium sauce pan over med-low heat and whisk until thickens.
  3. Mix the sauce into the pasta.
  4. Serve.

OR If you want to bake it, make a topping by mixing

  • 1 cup Panko breadcrumbs
  • 2 tbsp olive oil
  • 1 tbsp Frank’s Red Hot sauce

in a bowl, pour the pasta and sauce into a lightly greased shallow baking dish, spread the this topping over the pasta and broil on high for 3-5 minutes.

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