Craving some Cheeseburger Helper? Ready in 20 minutes, this easy-to-make comfort dish is just like the yumminess we all had as kids, only without the wheat, meat, and dairy! Also avoiding grains? I’ve included a pasta-free option as well.

I’ve been doing a lot of veganizing lately. I love to recreate not only old favorites but also things I’d never had as an omnivore. This one is something I ate as a kid and sometimes as an adult, on those easy nights. You come home from work, exhausted, and you’re not up to spending two hours in the kitchen.

A lot of people tell me they can’t go vegan because they don’t have as much time as I do to spend in the kitchen. I get that, but what they don’t know is, that was how I’ve always cooked, even as an omnivore. I like making big elaborate meals, but that doesn’t mean all plant-based foods have to be that way.

This has Banza Elbows, crumbled Beyond Meat patty, and my Easy Cheezy Sauce.

This meal may not come in a box, but it’s almost just as quick. Brown the “meat,” boil the noodles (I share my two favorite types of gluten-free macaroni — or if gluten isn’t a problem, you can of course use regular wheat pasta), whisk together some sauce ingredients, and then mix it all together. Not that hard, right?

If you do want to spend a little more time in the kitchen, and/or have stricter dietary needs or expectations, I’ve included instructions to make this grain-free, using cauliflower as faux macaroni. I’ve also included a link to another one of my recipes for an almond cheese sauce so you can ditch some of the processed ingredients if desired.

OK, so like I said, first, you start by browning the “meat.” I’ve done this two ways, once using a Beyond Meat patty, and once using Gardein Beefless Crumbles. I honestly can’t say I have a preference. They both taste like meat to me, only in different ways. It’s really hard to explain, but if you dislike one you may like the other.

Once the “meat” is browned, you can set it aside and start the macaroni. My favorite gluten-free macaroni, out of the ones I’ve tried, are Elbows by Banza , made from chickpeas, and GoGo Quinoa Organic Macaroni, made from red and white quinoa. If gluten isn’t an issue for you, as I said above, you’re of course welcome to use regular macaroni, made from wheat. That is what I use for the kids. Whichever pasta you choose, you will cook it according to the package directions.

Here I’ve used wheat macaroni and Gardein Beefless Crumbles.

While the noodles boil, you will need to start your cheez sauce. The sauce is made from mostly non-dairy milk and vegan cheddar-style cheese shreds. In addition to these two items, you will add a little nooch (nutritional yeast), miso paste, and black pepper. The ingredients need to be whisked until melted and combined (this doesn’t take long), then you can sift in some cornstarch.

If you don’t have a special sifting tool, a fine mesh strainer works just fine.

When the sauce is ready you add the noodles and “meat” to the skillet. Everything gets stirred together and once hot enough to enjoy, you can remove the skillet from the heat and serve.

My family and I are the only ones who’ve gotten to enjoy this recipe so far. Though I do have some leftovers from last night, perhaps a friend will stop by for lunch tomorrow, it happens.

I hope you enjoy this recipe as we have. It’s great to have our old favorites recreated. No one can ever say we’re missing out on anything! Cruelty-free and planet friendly — always a win-win by me!

I always eat Mac n’ Cheez with peas!

Tell me what you think. Please leave a comment below, or tag me in a pic of yours on Instagram, @veggiesattiffanis.





Print Easy Cheezy No-Burger Macaroni Ready in 20 minutes, this easy-to-make comfort dish is just like the yumminess we all had as kids, only without the wheat, meat, and dairy! Also avoiding grains? I’ve included a pasta-free option as well. Total Time 20 minutes Servings 4 Author Tiffani Wells Ingredients For the Easy Cheezy Sauce (or see notes for a link to my unprocessed option)… 1 1/2 cups non-dairy cheddar shreds Daiya and SoDelicious are my favorites (choose nut-free options if necessary)

1 cup plain/unsweetened non-dairy milk (nut-free if necessary)

1 Tbsp + 1 tsp white miso paste

1 Tbsp cornstarch or substitute arrowroot or tapioca starch

black pepper, to taste Everything else… 8 oz gluten-free *macaroni, or regular wheat macaroni if gluten isn’t an issue My favorites are Banza Elbows or GoGo Quinoa Organic Red & White Quinoa Macaroni

1 patty Beyond Meat Burger or 2/3 cups Gardein Beefless crumbles or vegan beef-style crumbles of choice Instructions Heat a large, oiled skillet to medium heat to brown the “meat.” If using a Beyond Meat patty, crumble the patty into the hot skillet. If using crumbles, add them, still frozen, into the skillet. Cook, stirring occasionally until browned, about 3 – 5 minutes. Remove from skillet and set aside.

Cook pasta according to package directions.

While the pasta cooks, start your cheez sauce. If needed, wash your large skillet or wipe it clean (for me the Beyond Patties stick a little so it needs a good washing. For crumbles, I simply wipe it clean). Heat the skillet back to medium heat and add the milk, cheese shreds, miso paste, and a little pepper (or a lot of pepper if you’re like me!). Whisk until cheese and miso are melted, and the sauce is smooth. Sift in the cornstarch, whisking the entire time.

Add the “meat” and pasta to the skillet with the cheez sauce. Stir well and cook another couple minutes until pasta and “meat” are reheated. Serve and enjoy! Notes *For a grain-free macaroni, substitute steamed cauliflower. Steam florets from a large head of cauliflower for 10 – 15 minutes, or until soft. If desired, to draw out moisture, you can next roast the florets at 400°F for 10 minutes. Break the florets into smaller pieces when stirring them into the cheez sauce. For a whole food, unprocessed cheez sauce, use the sauce from my recipe for Mock-A-Roni n’ Cheez w/ Facon Bacon (made from almonds). This link also includes instructions for using cauliflower.

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