Go Back
+ servings
Finished mac and cheese casserole on a white plate

Vegan Mac and Cheese Casserole

This Vegan Mac and Cheese Casserole is a delicious and easy recipe. It is made with Daiya Cheezy Mac and mixed with caramelized onions and sautéed Brussels sprouts for an effortless holiday dish.
No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 259kcal
Author: Sarah McMinn



  • Preheat the oven to 375 F.
  • In a large soup pot, bring 12 cups of water to a boil. Add the pasta noodles and cook for 7-8 minutes, stirring occasionally, until the pasta is al dente. Be careful not to overcook. The pasta will get cooked again in the oven and it will get mushy if it's too soft. Drain and rinse the pasta through a colander. Transfer to a large bowl and stir in the vegan cheese sauce until the noodles are completely coated and set aside.
  • Thinly slice the onion. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the onions slowly, stirring them every few minutes. After 10 minutes, sprinkle with a pinch of salt and continue to cook for another 5-10 minutes until onions have reduced in size and are caramel in color. Remove from heat.
  • Meanwhile cut the Brussels sprouts into half. If the sprouts are very large, you can quarter them. In a second skillet, heat up the remaining tablespoon of oil over medium heat. Add the Brussels sprouts and sauté for 10 minutes, until they are slightly soft and blackened around the edges.
  • Add the caramelized onions and sautéed Brussels sprouts to the prepared pasta, stirring it all together. Transfer the pasta dish to a 2-quart casserole dish, tightly pressing it down. Top with bread crumbs and bake for 20-25 minutes, until the bread crumbs are golden brown. Remove from the oven and serve.


Serving and Storing – Serve this vegan casserole fresh and hot from the oven. It goes great as a side dish for your holiday meals. Or serve it as a main dish alongside a Caesar Salad. Store this casserole for up to 3 days in the refrigerator. To store, first allow it to cool to room temperature. Place the leftovers in an airtight container or divide it into several smaller containers for easy grab-n-go lunches.
Reheating – To reheat the casserole, you can either place in the microwave for a few minutes or reheat in the oven set to 350 for 10-15 minutes. In both cases, heat until the casserole is heated through.
Recipe Tips
  1. Avoid over-cooking the noodles. If you boil them for too long, they will get mushy in the oven.
  2. Quarter larger sproutsso they are roughly the same size as the halved ones. This can help with cooking them consistently.
Variation - Swap out the Brussels sprouts for asparagus or broccoli instead.


Calories: 259kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg