Vegetarian Classic Baked Mac and Cheese
Dive into comfort food perfection with this Vegetarian Classic Baked Mac and Cheese recipe, a timeless favorite reimagined for all to enjoy. Featuring tender elbow macaroni enveloped in a creamy, velvety sauce made from a combination of sharp Cheddar and gooey Mozzarella, this dish is elevated with the subtle tang of Dijon mustard and a hint of paprika for added depth. A golden, crispy topping of bread crumbs and Parmesan cheese delivers just the right amount of crunch, making every bite irresistibly satisfying. Ideal for a cozy family dinner or a crowd-pleasing party dish, this vegetarian baked mac and cheese is easy to make, with minimal prep time and maximum flavor. Whether you’re looking for a hearty side or a main course, this cheesy classic will have everyone coming back for seconds. Perfectly baked and bursting with bold flavors, it's comfort food at its best!
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 60 grams Unsalted butter
- 50 grams All-purpose flour
- 960 milliliters Whole milk
- 240 milliliters Vegetable broth
- 300 grams Cheddar cheese, shredded
- 200 grams Mozzarella cheese, shredded
- 10 grams Dijon mustard
- 5 grams Salt
- 2 grams Black pepper
- 2 grams Garlic powder
- 2 grams Paprika
- 100 grams Bread crumbs
- 50 grams Grated Parmesan cheese
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbling, forming a roux.
Gradually whisk in the milk and vegetable broth. Continue to whisk and cook over medium heat until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded Cheddar and Mozzarella cheeses until fully melted and smooth.
Stir in Dijon mustard, salt, black pepper, garlic powder, and paprika into the cheese sauce, and mix until combined.
In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Stir well to coat the pasta thoroughly with the sauce.
Transfer the macaroni and cheese into a greased 9x13 inch baking dish, spreading evenly.
In a small bowl, combine the bread crumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
Allow the baked mac and cheese to cool slightly before serving.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 695 mg | 53% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 371 mg | 8% | |
*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.
