Scrumptious Mac and Cheese (no boil)

by Lisa Apfelberg

Baked vegan mac and cheese, using only one dish! Perfect for an easy and delicious Shabbat dinner, or any day!


1 pound of uncooked macaroni
4.5 cups of unsweetened oat milk plus 1.5 cups of water
1 – 8-ounce pack of vegan shredded cheddar cheese
1 – 8-ounce pack of vegan shredded cheese with a smokey flavor, such as gouda or provolone
1 teaspoon granulated garlic
1 teaspoon smoked paprika

  1. Pour all of the ingredients into a 9 by 13-inch baking dish and stir everything together.
  2. Cover the pan with aluminum foil or an overturned baking sheet so that steam is trapped inside and bake for 20 minutes. Carefully take it out and stir it thoroughly before replacing the cover and cooking for another 20 minutes. After 40 minutes, the noodles should be easily picked up with a fork and soft. If there is excess liquid, keep the lid on and cook for a bit longer.
  3. Uncover the baking container and sprinkle smoked paprika over the top. Bake for an additional 10 minutes and then broil for 5 until the top gets crispy. Watch closely.