Baked Mediterranean Mac and Cheese

This mouth-watering Baked Mediterranean mac and cheese has great flavors, plus is vegan and soy-free!

This mouth-watering Baked Mediterranean mac and cheese has great flavors, and is perfect for a weeknight dinner. Plus it's vegan and soy-free!

It’s Monday. Womp, woooooomp. But, hey, Terry Hope Romero is doing an Authors Worth Celebrating dinner at Mohawk Bend tonight, and I’m going! Not only will there be awesome food from her book, Salad Samurai but there will also be great company. So much to look forward to!

Even though chances are you’re not going to that dinner, I have something else to brighten up your Monday, this incredible Baked Mediterranean Mac and Cheese! Here we have red onions, kalamata olives, artichoke hearts, sun-dried tomatoes, capers and arugula; basically making this thing delicious by default.

But then, you have a simple, homemade cheese sauce that makes it even better! Not to mention the panko crumb topping, baked to a golden crisp. Mmm… Yes, please! I had my parents try this for dinner one night and despite my mom’s distaste for olives (WHAT?) both very much enjoyed it!

I may have spoiled what one of the upcoming #Returnofthemacmofo recipes are over on the Vegan Yack Attack Facebook, so take a peak and get excited. So many mac ideas flowing this month!

This mouth-watering Baked Mediterranean mac and cheese has great flavors, and is perfect for a weeknight dinner. Plus it's vegan and soy-free!

This mouth-watering Baked Mediterranean mac and cheese has great flavors, and is perfect for a weeknight dinner. Plus it's vegan and soy-free!

1 year: Macaroni Lasagna with White Bean Cheese Sauce // 2 Years: Roasted Veggie Guacamole

Baked Mediterranean Mac and Cheese

From Vegan Yack Attack | Main Dishes

A mouth-watering mac and cheese that has great Mediterranean flavors and is vegan and soy-free!

00:45
00:15
00:30

4 servings

Ingredients

  • For cheese sauce
  • 1 cup raw cashews, soaked in boiling water for 15-20 minutes
  • 2/3 cup water
  • 1/4 cup nutritional yeast
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut vinegar
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 teaspoon sea salt or to taste
  • For sauteed ingredients
  • 1 tablespoon sunflower or coconut oil
  • 1 clove garlic, minced
  • 1/2 cup red onion, sliced into crescents
  • 1/4 cup sun-dried tomatoes, diced
  • 1/4 cup kalamata olives, pitted and halved
  • 1 1/2 cups baby arugula
  • 1/2 cup artichoke hearts, quartered
  • 1 1/2 tablespoons capers, plus extra for topping
  • For assembly
  • 2 cups macaroni noodles, or pasta of choice
  • Water for boiling
  • 1/4 cup panko bread crumbs
  • 1 teaspoon nutritional yeast

Directions

  1. For the cheese sauce
  2. Drain the cashews of soaking water, then place them in a high-speed blender along with the rest of the sauce ingredients.
  3. Puree until completely smooth and add salt as preferred, minding that the olives and capers are briny.
  4. Set aside until noodles are cooked.
  5. For sauteed ingredients
  6. Warm the oil in a medium-large cast iron skillet over medium heat until hot, then add the garlic and red onions to the pan, sauteeing until the onions start to turn clear.
  7. Add the sun-dried tomatoes to the onions and saute until the onions are caramelized. Stir in the olives, baby arugula, artichoke hearts and capers and saute until the arugula is wilted slightly. Set the pan aside.
  8. For assembly
  9. Preheat oven to 350F.
  10. Cook pasta in a pot according to the instructions on the package, then drain and return to the same pot.
  11. Stir the cheese sauce into the noodles, then fold the mac and cheese into the sauteed vegetables in the cast iron pan. Move the mac around until it is flat on top.
  12. Sprinkle the panko crumbs and nutritional yeast over the top of the mac and bake for 10 minutes, or until the crumbs are golden.
  13. Top with a few extra capers and serve hot.

This mouth-watering Baked Mediterranean mac and cheese has great flavors, and is perfect for a weeknight dinner. Plus it's vegan and soy-free!

Find more mac recipes here: MACARONI MOFO!

Disclaimer: There is an affiliate link in this post, if you purchase something through the link I get a very small percentage which helps me keep this site going. Thanks!

11 Comments on “Baked Mediterranean Mac and Cheese

  1. OOOH I wish I was going to this dinner with you – I love Mohawk Bend AND their authors series. dang. I know you’ll have a great time!

    this looks so good, kalamatas and capers are some of my favorite flavors.

    • Hey now, Thug Kitchen is going to be the Author next month so you should come down!!

  2. This looks so good. I might have to eat it all myself since my husband doesn’t like olives. More for me!

    • Thank you! I love all of the briny flavors and they certainly go well with a creamy cheese sauce. Kinda wish I had another batch of this in my refrigerator right now. 😉

  3. Pingback: No-Bake Berry Cheesecake Bowls - Vegan Bowl Attack!

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