I know I know, Mac & Cheese is always a controversial holiday dish. Some people HAVE to have it at their holiday dinners, others refuse to have it. I am one of the people that has to have it. Always. No questions asked. I have plenty of Mac & Cheese recipes on my site, but this year I wanted to switch it up and make the CREAMIEST, CHEESIEST, OOEY-GOOEY-EST Mac & Cheese to ever exist. And not only that… oh no I don’t stop there… everything bagel breadcrumbs to top it all off? Seriously, sign me the fuck up, I could eat this every damn day.
I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Vegan Cream Cheese, Medium Cheddar Slices, and American Slices. They’re so dang good and really send this recipe over the top.
First, let’s talk cheese sauce, shall we? We’re using 2 packages of American slices, 1 package of medium cheddar slices (if you can’t find this flavor, I know its rare, you can just use 3 packs of American!), and 1 tub of cream cheese as the “cheese” base. Yes I know. It’s a lot, but damn is it worth it.
Roughly chop your cheese slices, and add them to a sauce pot with your cream cheese, almond milk, dijon mustard, and hot sauce. I used roughly 1 cup of almond milk total, but really START WITH LESS FIRST, ADD MORE AS YOU GO! I start with about a half cup of almond milk and keep adding as needed, as the cheese melts. Melt this over medium heat as to not burn anything, stirring frequently, and eventually you’ll end up with a thick, creamy sauce. Season with salt to taste at the end if needed (and adjust the amount of mustard / hot sauce to your liking), and once it’s ready, mix it in with 1 pound of cooked (in salted water) & drained elbow macaroni. Transfer this to a baking dish & set aside!
ALRIGHT y’all, now its time for those everything bagel breadcrumbs. You know that “everything but the bagel seasoning” from Trader Joe’s? Get ya some of that. Mix it with some breadcrumbs & melted vegan butter and boom. You’re good to go. Alternatively, If you can’t find this seasoning or something similar / can’t make your own “everything bagel seed mix”, Just toast up some everything bagels and process them in a food process until they turn into breadcrumbs and there ya go! Once you have them ready, top them over your Mac & Cheese in a relatively thin layer.
Once you have the breadcrumbs over top, place your baking dish in the broiler for a very short amount of time until the breadcrumbs are golden brown and crisp! Remove from the oven and allow to cool for 5 minutes before serving. You can also top with fresh chives if desired!
But that’s it! Super easy, super delicious, and definitely something amazing to make for the holidays (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.
*You can also make this recipe fully gluten free by using gluten free pasta & gluten free breadcrumbs!
Mac & Cheese with Everything Bagel Breadcrumbs
Looking for a dish to wow your guests during the holidays? This VEGAN Mac & Cheese with Everything Bagel Breadcrumbs is sure to impress even your non-vegan guests.
- 1 package follow your heart medium cheddar slices
- 2 packages follow your heart American slices
- 1 container follow your heart cream cheese
- 1-2 cups regular unsweetened almond milk
- 2 tbsp smooth Dijon mustard
- 2 tbsp hot sauce
- 1 pound elbow macaroni
- 1 cup plain breadcrumbs
- 1/3 cup everything but the bagel seasoning
- Salt to taste
- 3 tbsp melted vegan butter
In a pot over medium heat, add in your almond milk, medium cheddar slices (chopped), American slices (chopped), cream cheese, Dijon mustard, hot sauce, and salt to taste. Start with less almond milk at first, and add more as the cheese all starts to melt. You want this to be a thick, creamy sauce.
Cook your elbow macaroni in salted water until cooked through, drain well & return to the pot.
Add as much cheese sauce as you’d like (some people like it less saucy, some like it more saucy), and mix well to combine. Pour the macaroni and cheese into a baking dish.
In a small bowl, add in your breadcrumbs, melted vegan butter, and everything but the bagel seasoning. Mix well. Spread evenly overtop the mac and cheese.
Place under the broiler until the breadcrumbs are golden brown. Top with fresh chives if desired, and serve.
** This entire dish can be made gluten free, simply by using gluten free pasta & gluten free breadcrumbs!