Garlic Mac N Cheese

Garlic Mac N Cheese
Fat 32% Carbs 54% Protein 15%
Percent Calories

1 plates of garlic mac n cheese contains 587 Calories. The macronutrient breakdown is 54% carbs, 32% fat, and 15% protein. This is a good source of protein (39% of your Daily Value), fiber (22% of your Daily Value), and potassium (8% of your Daily Value).

4 plates
Prep Time
10 minutes
Cook Time
20 minutes



  1. To roast garlic, preheat oven to 400 degrees F and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt, and loosely wrap in foil.
  2. Place directly on oven rack and roast for 45 minutes - 1 hour, depending on size of garlic. You'll know it's done when the garlic is very fragrant and the bulb appears soft and golden brown. Remove from oven and let cool.
  3. To prepare pasta, add macaroni to a large pot of boiling, well-salted water. Stir to prevent noodles from sticking, and boil according to package instructions (about 8-10 minutes). Drain and cover with a towel to keep moist - set aside.
  4. To prepare sauce, heat a large skillet over medium heat. Once hot add 4 tbsp oil and minced garlic. Stir and cook for 1-2 minutes, or until light golden brown.
  5. Immediately add 4 tbsp flour and whisk; cook for 1 minute. (Later on, if the sauce is not thick enough, add an extra 1 tbsp later on during the blending process).
  6. Add almond milk 1/2 cup at a time, whisking to prevent clumps, until 2 cups have been added. Cook for 2 minutes, stirring frequently. (Add the additional 1/4 cup almond milk later on if the sauce appears too thick.)
  7. Transfer sauce to a blender and add roasted garlic (squeeze from base to push out cloves), 1/2 tsp each salt and pepper, vegan parmesan cheese, nutritional yeast, and blend on high until creamy and smooth. Taste and adjust seasonings as needed - you want it pretty well salted and cheesy, so don't be shy.
  8. Return sauce back to skillet and cook over low heat until warmed and slightly thickened - about 2-3 minutes.
  9. Add cooked, drained pasta and toss to coat. Then top with 1 more tbsp nutritional yeast and 1/4 cup panko bread crumbs.
  10. Broil on high on the top rack of your oven for 1-2 minutes, or until golden brown (see photo). Watch closely as it can burn quickly.
  11. Serve immediately.
  12. Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop; add extra almond milk if it's dry.
  13. Recipe inspired by:

Nutrition Facts

For 1 plates of garlic mac n cheese (276g)

Nutrient Value %DV
Calories 587
Fats 21g 26%
Saturated fats 5g 23%
Trans fats 0g
Cholesterol 10mg 3%
Sodium 202mg 9%
Carbs 79g 29%
Net carbs 72g
Fiber 6g 22%
Sugar 4g
Protein 22g
Calcium 286mg 29%
Iron 4mg 47%
Potassium 397mg 8%
Vitamin D 0.1μg 1%
Vitamins and Minerals
Alpha carotene 0μg
Beta carotene 6μg
Caffeine 0mg
Choline 21mg 4%
Copper 0.3mg 34%
Fluoride 13μg
Folate (B9) 299μg 75%
Lycopene 0μg
Magnesium 62mg 15%
Manganese 1mg 59%
Niacin 9mg 57%
Pantothenic acid 1mg 11%
Phosphorus 305mg 44%
Retinol 15μg
Riboflavin (B2) 4mg 319%
Selenium 57μg 104%
Theobromine 0mg
Thiamine 1mg 64%
Vitamin A IU 61IU
Vitamin A 16μg 2%
Vitamin B12 0.2μg 9%
Vitamin B6 1mg 43%
Vitamin C 6mg 7%
Vitamin D IU 3IU
Vitamin D2 0μg
Vitamin D3 0.1μg
Vitamin E 2mg 14%
Vitamin K 9μg 8%
Zinc 2mg 18%
Sugar 4g
Sucrose 0.4g
Glucose 1g
Fructose 0.2g
Lactose 0g
Maltose 2g
Galactose 0g
Starch 53g
Saturated fats 5g 23%
Monounsaturated fats 11g
Polyunsaturated fats 2g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 0g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 0.4g
Arginine 1g
Aspartic acid 1g
Cystine 0.2g
Glutamic acid 4g
Glycine 0.4g
Histidine 0.3g
Hydroxyproline 0g
Isoleucine 0.4g
Leucine 1g
Lysine 0.3g
Methionine 0.2g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 0.4g
Tryptophan 0.1g
Tyrosine 0.2g
Valine 1g

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