This is the only homemade baked mac and cheese recipe you'll ever need! It has an easy creamy sauce and crispy breadcrumbs on top. Made with low fat cheese, almond milk, and nutritional yeast, it's also secretly healthy and kid friendly.
*I like adding the pasta back into the empty pasta pot to save dishes!
**I usually use between 1/4 cup and 1/3 cup pasta water during this step. Note that the mac and cheese will become much thicker after refrigeration, so the thinner the sauce is before baking, the better the leftovers will be.
Nutrition facts are a calculated estimate of 1/8 of the prepared pan of baked mac and cheese, including the breadcrumbs.
Calories: 342 / Fat: 7.8g / Saturated Fat: 3g / Sodium: 235mg / Carbohydrates: 50.4g / Fiber: 3.1g / Sugar: 2.3g / Protein: 15.8g