One of the things I used to love as a kid that my family would make for Easter was a mushroom and leek gratin. I decided the only way it could be any better was to turn it into a mac and cheese! Thus, vegan mushroom leek gratin mac and cheese was born. This very simple vegan macaroni and cheese starts with sautéed mushrooms and leeks. Then you make a garlicky béchamel sauce, add some vegan cheeses. Add back in the mushrooms and leeks. Toss in some pasta. Then bake it all with a cheesy panko topping. It is seriously so good and just screams “it’s springtime!”
What You Need For This Vegan Macaroni and Cheese:
- Mushrooms and Leeks: Sauteed in some olive oil, these start out this recipe.
- Vegan Butter, Garlic and Flour: You’ll make a garlicky roux to thicken the sauce.
- Lemon Juice or White Wine: To deglaze the pan.
- Non-Dairy Milk: I used oat milk, but any kind will do.
- Vegan Cheeses: I recommend any white cheese you like. I used vegan mozzarella and vegan Parmesan.
- Pasta: I used shells, but elbow macaroni is perfect too.
- Panko: For topping, just make sure it is vegan.
This vegan mushroom leek gratin mac and cheese is undeniably incredible and a must make this spring. Whether you make it for a regular week day, it’s that fast, or a spring holiday, it’s that fancy, everyone will love it! Plus you can prep it ahead of time and then bake right before serving. That is one of my favorite features of this vegan mac and cheese! How easy it is, while being impressively yummy. If you are a mushroom and leek lover like I am, this one shouldn’t be missed!
Why Should You Make This Mushroom and Leek Gratin?
- It is super fast and can be prepped ahead.
- Mushrooms and leeks together are the best!
- I added pasta to an already decadent dish, I mean, come on.
- It is the perfect springtime meal dish or side dish.
- The most amazing dish to bring to a spring holiday dinner.
Vegan Mushroom Leek Gratin Mac and Cheese
- 12 Ounces Pasta, shells or macaroni
- 2 Tablespoons Olive oil
- 1 Leek, chopped
- 1 Pound(16oz) Baby bella mushrooms, chopped
- 1 Tablespoon Lemon juice or white wine
- 3 Tablespoons Vegan butter
- 6 Cloves Garlic, chopped
- 3 Tablespoons All purpose flour
- 2 1/2 Cups Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Vegan cheese, divided(I used mozzarella and parmesan)
- Salt and pepper to taste
- 1/2 Cup Panko bread crumbs, vegan
- 1/4 Cup Vegan Parmesan
- 2 teaspoons Olive oil
- Preheat the oven to 400 degrees(F).
- Cook the pasta according to package directions, drain when al dente.
- While the pasta cooks, heat the olive oil in a large pot on medium high.
- Add the leeks and mushrooms. Sauté, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. This will take about 8 to 10 minutes. Season with a pinch of salt and pepper.
- Then, remove the mushrooms and leeks from the pot, put in a bowl and set aside.
- Now, pour the lemon juice or wine into the pot to deglaze the pot and scrap off any bits that are stuck to the bottom of the pot.
- Add the vegan butter to the pot, and then once it has melted, add the garlic and sauté for 1 to 2 minutes.
- Pour the flour into the pot and then whisk it into the vegan butter and garlic to make a roux.
- Pour the non-dairy milk into the pot as well as a pinch of salt and pepper. Then whisk to fully combine. Making sure there are no lumps of roux left.
- Bring to a simmer, then reduce heat to medium low and let simmer for 3 to 4 minutes or until the sauce is nice and thick.
- Add 1 1/4 cups of vegan cheese(I used half mozzarella and half Parmesan), then whisk to combine, and continue to whisk until the cheese has melted into the sauce.
- Taste and adjust seasonings, adding more salt, pepper or lemon juice if needed.
- Now, add the leeks and mushrooms back into the pot, as well as the pasta once it is done. Toss to combine everything.
- Pour the mac and cheese into a 9 x 9 inch baking dish and smooth out.
- Top with the remaining 1/4 cup of vegan cheese.
- Now, in a small mixing bowl, combine the topping ingredients, tossing it together so the panko is coated in olive oil.
- Sprinkle the topping evenly on top of the mac and cheese.
- Bake for 10 to 15 minutes or until the panko topping is golden brown. Serve!