Cheesy Macaroni

This recipe uses the pot-in-pot method to make an ooey-gooey macaroni with vegan cheese sauce. If you don’t have a steamer, you can cook the macaroni on the stove as per the package directions.

Course Main Course

Cuisine American

Keyword vegan mac and cheese, vegan macaroni and cheese

Prep Time 10 minutes

Cook Time 5 minutes

Yields 4 servings

Calories 501 kcal

Author Heather Nicholds

Ingredients

1 pound macaroni or other small pasta
5 1/2 cups water divided
1/2 to 1 teaspoon salt plus more as needed
2 yellow potatoes or red potatoes peeled and cut into chunks
2 carrots scrubbed or peeled and cut into chunks (of similar size to the potatoes)
1/2 cup nondairy milk
1/4 cup nutritional yeast
1 tablespoon freshly squeezed lemon juice
2 teaspoons onion powder
1 teaspoon garlic powder
Pinch red pepper flakes or cayenne (optional)

Instructions

In your electric pressure cooker’s cooking pot, combine the macaroni, 4 cups of water, and a pinch of salt.
Place a trivet in the pot and put the potatoes and carrots in a steaming basket on top of the trivet. Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
Once the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
Once all the pressure has released, remove the lid and carefully pull out the steaming basket with the potatoes and carrots. Transfer to a blender and add the milk, remaining 1 1/2 cups of water, salt, nutritional yeast, lemon juice, onion powder, garlic powder, and red pepper flakes (if using). Purée until smooth. Stir the cheese sauce into the macaroni. Taste and season with more salt or other seasonings, if needed.

Recipe Notes

Ingredient tip: To get the texture of gooey cheese, use a waxy potato, such as red, yellow, or Yukon gold instead of a starchy russet or baking potato.

Recipe reprinted with permission from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds.