Creamy Deep-Dish Mac & Cheese

With back to school in full swing, we needed to develop a fast and easy vegan Creamy Deep-Dish Mac & Cheese recipe for the little ones. We get that life can certainly get very busy. Between work, homework, and extra curricular activities a healthy meal shouldn’t be just a blip on mom or dad’s radar. We thought it would be a great idea to reformulate this family classic and as always, use the kids as our ultimate tasters. Since becoming vegan, we must have tried 10 different ways to emulate the dairy based Mac & Cheese but until now none have wowed us enough to post on Vegan Rhapsody. This new recipe is both rich in flavour and texture and will surely please even the most difficult little gremlin in your household.

Ingredients (serves 4-6)

500 g organic macaroni or penne pasta (you can also use Gluten free alternatives)
455 g butternut squash peeled and diced
150 g organic sweet potato peeled and diced
75 g yellow cooking onion peeled and cut in half
2 peeled garlic cloves

1 tbsp organic olive oil

1/2 tsp HarvestSun ® Organic Bouillon powder
1/2 cup boiling water

1 tsp smoked paprika
1 tsp ground mustard
1 tbsp of Amano ® Organic Tamari Sauce
Pinch of Himalayan rock salt & pepper to taste
1 1/4 cup BPA free canned coconut milk

1/4 cup organic bread crumbs
1 cup Follow Your Heart ® Vegan Gourmet Shreds [mozzarella]
2 tbsp Earth Island ® dairy free parmesan
Pinch of Himalayan rock salt & black pepper to taste


1/Preheat oven to 450F
2/Bring a medium size pot of water to a boil and cook pasta as per instructions on the package. Set aside.


1/ Pour 300g of water in the TM mixing bowl. leaving the measuring cup off, place the mixing bowl lid on and the Varoma dish on top. Put the diced butternut squash and sweet potato inside the Varoma dish and put the Varoma lid back on. Steam 15 min/Varoma/Speed 3. Set aside.

2/Empty the water from the TM mixing bowl. Place onions and garlic in the TM mixing bowl and Chop 7 sec/ Speed 9.

3/Add olive oil to the TM mixing bowl. Sauté 6 min/110C/Speed 1.
Note: While you sauté the onions and garlic, combine vegetable bouillon powder with boiling water in a small bowl and mix until dissolved.

4/Add vegetable broth, paprika, ground mustard, tamari, salt, pepper and coconut milk to TM mixing bowl. Blend 1 min/Speed 0.5.

5/ Add reserved steamed sweet potatoes and butternut squash to the TM mixing bowl. Purée 45 sec/speed 10.
Note: You are now finished with the ThermoMix unit and can shut it down. 

6/Transfer your cooked pasta into an oven-safe ceramic deep dish. Pour the sauce from the TM mixing bowl onto the pasta ensuring the sauce is mixed evenly. Sprinkle breadcrumbs, mozzarella shreds and parmesan. Add a pinch of salt and pepper to taste.

7/Bake in the oven for 15 minutes (no need to tent with aluminum foil). Broil for 3 mins (high) or until edges are golden and begin to look crispy.


*I you are on the look out for another great back to school recipe you should have a look at our vegan Sloppy Joes recipe*

Product Recommendations

*Earth Island ®/Follow Your Heart ®Vegan Gourmet Shreds [Mozzarella]
*Amano ® Organic Tamari Sauce
*Earth Island® Dairy Free Parmesan
*HarvestsSun® Vegetable Bouillon Powder

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.





About Janik Lamontagne

Janik Lamontagne is a Canadian west coast vegan marathoner and world traveller with a passion for the betterment of health through exercise, nutrition and technology while promoting a vegan lifestyle for the betterment of animal welfare and stewardship of planet earth.