Entrees, Vegan Food

Liv’s Famous One Pot Mac & Cheese

8 comments

SNEAK PEEK ALERT! Sharing another sneak peek from my second cookbook today – Liv B’s Easy Everyday, as it officially hits shelves next week (April 12!). The book has 100 sheet pan, one-pot and 5 ingredient recipes that I know you will LOVE. So please, enjoy this recipe which is actually from my YouTube channel. I included it in the book because it is one of my all-time favs and it had to be immortalized on real paper. There are a few fan favourites in the book, but the rest are all originals and exclusive to Liv B’s Easy Everyday. Enjoy!

From Liv B’s Easy Everyday:

This recipe became an instant hit on my YouTube channel and blog. I think part of
the appeal is that it’s a one-pot wonder, but once people try it, they are completely
hooked! Think of this more as a three-cheese mac and cheese: the tahini, nutritional
yeast and vegan Cheddar all add slightly different flavors, making this dish so much
more complex than the traditional stuff. As a bonus, it’s nut free, unlike most vegan
mac and cheeses.

Print
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Liv’s Famous One Pot Mac & Cheese


  • Author: Liv B
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Creamy vegan Mac & cheese made in ONE POT. Recipe from Liv B’s Easy Everyday.


Scale

Ingredients

  • 4 cups (1 L) dry macaroni
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) garlic powder
  • 6 cups (1.5 L) water
  • 1 cup (250 mL) unsweetened nondairy milk
  • 2/3 cup (150 mL) nutritional yeast
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 2 tbsp (30 mL) tahini
  • 2 cups (500 mL) shredded vegan Cheddar cheese (I use Daiya Farmhouse Block)
  • Black pepper

Instructions

1. Add the macaroni, Dijon mustard, salt, garlic powder and water to a large pot
over medium-high heat, stirring to combine. Bring to a boil, then cook for about
8 minutes, until almost all the water is dissolved and the pasta is al dente. Do
not drain.

2. Add the nondairy milk, nutritional yeast, lemon juice and tahini; stir until combined.
Add the vegan Cheddar cheese; stir constantly for about 2 minutes, until melted.

3. Let cool slightly before dividing among the bowls. Top each with pepper; serve.

8 Comments

  1. Can you make this with chickpea or a grain free/gluten-free pasta of the sort .. I was wondering if the liquid portion would be the same or absorbed into the past that the same way

    • I haven’t tried it myself – I think it might depend on each individual brand of GF pasta because they all use different ingredients! Best to just try it out with your fav and if the water evaporates before it is cooked, add a bit more!

  2. Okay so this recipe looks amazing! I had really high hopes for it. I don’t eat normal green pasta so I used a cassava grain free elbow pasta (which is usually my favourite and I keep for special meals) cooking time for this pasta is 11 minutes so I cooked 10min checked it for al’dente and followed the rest of the recipe to the T. I did cut the recipe in half (just in case) it turned out to be a complete disaster. I did not drain the pasta water as directed.. but it was looking really slimy. I crossed my fingers hoping this would add to the creaminess later but the end result was so mushy and slimy n consistently. I crossed my fingers again hoping it would at least taste good. The addition of the lemon just ruined it. I added half of 1/4 cup. Altogether it just tasted very strange if I would have to explain it it tasted like a wet dish cloth with a hint of lemon in slimy pasta. I really wanted to give this high ratings as I love your recipes… where did I go wrong?

    • Sorry to hear that! Definitely the type of pasta you used caused it to be slimy. Perhaps that type of pasta is best cooked and drained vs one-pot type recipes!

  3. This is YUM. Love how easy it is! I usually do drain a little water with a ladle (like maybe a 1/2 cup) before adding in the milk, and then add it back in at the end if needed. It seems like depending on the pasta it ends up more or less watery. Thanks Liv!

  4. I followed the exact measurements and this was still wayyyyy too watery. Maybe because I used shell pasta instead of elbows? Seemed like too much water for that to be where I went wrong though. I scooped the pasta out of the water and cooked more pasta in the left behind sauce so I wouldn’t waste it. The flavour of what I scooped out was really good.

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