Cheeseburger Vegan Mac n’ Cheese

Shelf Life: 5 Days / Serves: 4 – 5


  1.  Preheat oven to 325 deg F.
  2. Place water and kosher salt into a soup pot and bring to a full boil
  3.  Once boiling add elbow macaroni and allow to come to a boil again, stir well & cook for 5 minutes
  4.  Strain pasta into a colander then oil and cool in the fridge on a flat surface ( do not rinse in water)
  5. Bake patties for 12- 15 minutes on a cookie sheet. Once cooled. Dice into bite-sized pieces
  6. Place diced potato and carrots into a pot.
  7. cover with 1litre of water, add onion and garlic powder and simmer on medium-high covered for 40 minutes
  8. Once vegetables are soft, transfer to a blender and puree until smooth, season with salt. Reserve
  9. Add baked crumble, canned tomato, 1 cup shredded cheese, and cooked macaroni to “cheese sauce”.
  10.  Fold to incorporate. Transfer mixture to a corning ware dish, cover with remaining shredded cheese.
  11. Combine bread crumbs and parmesan cheese and top the shredded cheese with this crust
  12. Bake for 20 minutes, remove from oven. Let rest for 10 minutes
  13. Cut baked cheeseburger vegan mac into 6 even squares. Transfer to plates and enjoy.


  • Modern Burger Patties 200 grams
  • Canned diced tomato 100 grams
  • Elbow macaroni noodles 300 grams
  • Cold Water 5 liters 4 liters to cook pasta
  • Grapeseed oil 0.25 cup
  • Russet potato 1 large piece Peeled and large dice
  • Jumbo Carrot 2 large pieces Peeled and large dice
  • Onion powder 1 Tbsp
  • Garlic powder 2 Tbsp