Macaroni Cheese

Serves 6-8

Preparation time 5-10 minutes Cooking time 15-20 minutes



  • 2 potatoes

  • 1 carrot

  • 1 Cup soy milk

  • ½ cup of water if needed

  • 1 tsp salt

  • 1 tbsp. lemon juice

  • ½ cup nutritional yeast

  • 1 tsp dried onion

  • ¼ tsp garlic powder

  • ½ tsp miso paste

  • 500 grams macaroni

To Top

  • 1/3-1/2 cup panko breadcrumbs

  • Extra nutritional yeast to top

  • Paprika to top



  1. Peel potato and boil/steam carrot and potatoes until tender, about 10-15 minutes. Strain water and set aside.

  2. Cook macaroni per packet instructions, strain and add back to saucepan, but not over heat.

  3. Preheat grill.

  4. Add potatoes, carrot, soy milk, water, salt, lemon juice, nutritional yeast, dried onion, garlic and miso paste to a blender and process until smooth. If the mixture is too thick add an extra ½ cup water to thin the cheese sauce out. The sauce should be pourable.

  5. Pour sauce over macaroni in saucepan and stir to combine. Put saucepan back on stove on a medium to low heat and stir until it’s heated through. Pour into baking dish, sprinkle with breadcrumbs, paprika and nutritional yeast. NB: As this dish is going under the grill and not in the oven, do make sure the pasta is heated to piping hot before pouring in backing dish or else it won’t be hot enough when served.

  6. Place under grill and cook until top is golden brown, watch carefully as this can easily burn. Serve and eat immediately.