Macaroni Pie Vegetarian Too
Creamy, cheesy, and topped with a perfectly golden-crispy breadcrumb crust, this Vegetarian Macaroni Pie is a comforting twist on a classic baked pasta dish that’s easy to prepare and sure to please. Made with tender elbow macaroni and a rich, velvety sauce crafted from a blend of sharp cheddar, Parmesan, milk, and vegetable broth, this recipe delivers indulgent flavor without the meat. A touch of ground mustard and paprika adds a subtle depth, while a crunchy panko breadcrumb topping brings irresistible texture. Ready in under an hour, this vegetarian dinner favorite is perfect for family meals or potlucks, served on its own or alongside a crisp green salad. Make this hearty baked pasta dish when you’re craving a satisfying, crowd-pleasing vegetarian comfort food!
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Recipe Information
Ingredients
- 350 grams Elbow macaroni
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 250 milliliters Vegetable broth
- 250 grams Cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground mustard
- 0.5 teaspoon Paprika
- 50 grams Panko breadcrumbs
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk to form a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the milk and vegetable broth to the roux, whisking constantly to prevent lumps. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
Reduce the heat to low, and stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and creamy. Season with salt, black pepper, ground mustard, and paprika. Taste the sauce and adjust seasonings if needed.
Combine the cooked macaroni with the cheese sauce, stirring well to coat every noodle evenly.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil and mix until the crumbs are evenly coated. Sprinkle the breadcrumbs evenly over the top of the macaroni mixture.
Bake the macaroni pie in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Allow the macaroni pie to cool for a few minutes before serving. Enjoy as a standalone dish or pair it with a fresh green salad!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 513 mg | 39% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
