Mac “Jabroni” & Cheese

I won’t bore you too long, but let me first tell you about the name and my quest for making a good and healthy vegan macaroni and cheese.

When I first went plant based macaroni and cheese was the one thing that could be my downfall, so anytime James made some for himself (which was regularly) I told him I couldn’t make it, smell it, or be in the room when he ate it. Since then I’ve tried different recipes and some were really good, but used processed ingredients. My mission was to find a healthy, light, soy-free, vegan mac n cheese that was creamy and satisfying. I figured if I could do that then I could do anything. So the quest began.


One of our dear friends, Heather, came and visit and I had made a version of vegan mac n cheese, with processed products. It was good and easy and, other than James, everyone loved it. When I was making the dish, she saw I had white truffle oil that I had bought to top off a risotto recipe. She grabs it and tops the mac n cheese off with a drizzle of that. Since then that was a game changer. And that macaroni and cheese became known as “Mac n Crack”. Any time I have white truffle oil, I top off my mac n cheese with it just to give it a kick. Also on her visit, she brought back the word “jabroni” from Dwayne “The Rock” Johnson’s wrestling days and that word has now been part of our vocabulary ever since. So I, at the very least, owe her for those two additions to my life. Thank you Heather!

Well fast forward a few years. I kept seeing the potato-carrot-onion sauce that people kept making and I finally tried it. And it was surprisingly good! I tweaked it to be more tangy and less sweet, and added in the ingredients I most likely have on hand. This has become the best mac n cheese sauce I’ve made just for the fact that there are no processed ingredients other than the miso, if you want to count that, and very little fat, but creamy and tangy and gooey.


Heather had messaged me and said she had seen a meme that said “Mac ‘Jabroni’ and Cheese” and that we should name the macaroni and cheese dish that name! So since this recipe has the essence of the other one, and helped me to get to this recipe, I had to name it this and share it with all of you. And of course I could not post this without Heather being a huge part of it!

I’m sure there will be more macaroni and cheese recipes to come and some will not be so healthy. But until then, don’t feel bad about indulging with this recipe!

Mac Jabroni and Cheese

  • Servings: Sauce for 2 lbs of pasta
  • Print


  • 2 lbs. pasta, cooked
  • 2 cups yellow potatoes, chopped
  • 1/2 cup carrots, chopped
  • 2/3 cup onion, chopped
  • 2 sun dried tomatoes, dry, not in oil
  • 1 1/2 c water (from boiling vegetables)
  • 1 can butter beans
  • 1/2 cup coconut cream (cream from 1 can of coconut milk)
  • 6 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 tsp salt
  • 1/2 tsp garlic powder
  • 2 tbsp chickpea miso
  • 2 tbsp yellow mustard
  • truffle oil, optional


  1. Take the potatoes, carrots, onion, and sun dried tomatoes in a pot and fill with just enough water to cover the vegetables. Boil until the potatoes are fork tender.
  2. Once they are done, take out 1 1/2 cups of the vegetable water and put into a blender. Add in the cooked vegetables and the rest of the ingredients other than the truffle oil and blend until smooth.
  3. Top your cooked pasta with the sauce and top with truffle oil if desired.

I usually keep the sauce separate from the pasta until I’m ready to eat and I keep it separate to keep in the fridge. The noodles will soak up a lot of the flavor from the sauce, so it’s best to top the pasta with the sauce right before you eat it.


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