Anna Thomas The Vegetarian Epicure Mac and Cheese Recipe Guide

Few comfort foods ignite nostalgic joy quite like a bubbling, golden-baked dish of classic mac and cheese. For vegetarians and food lovers alike, Anna Thomas’s original mac and cheese recipe from her beloved cookbook, The Vegetarian Epicure, stands as a testament to the power of simple, wholesome ingredients and carefully layered flavors.

This recipe isn’t just about noodles and cheese—it’s about crafting a velvety sauce, seasoning with purpose, and finishing with a crisp, buttery topping. Whether you first discovered this dish in college, serve it at family gatherings, or are seeking the ultimate vegetarian comfort meal, Anna Thomas’s legendary mac and cheese delivers every single time.

In this blog post, I’ll walk you through every step of the process, from choosing the right cheese blend to achieving that perfect bake. Along the way, you’ll find tips for making it ahead, creative variations, and ways to pair it with other comfort classics.

Ready to channel your inner Vegetarian Epicure?

Why You’ll Love This Recipe

• Classic Comfort: Anna Thomas’s mac and cheese is the ultimate vegetarian comfort food—creamy, cheesy, and deeply satisfying.
• Wholesome Ingredients: This recipe uses real, whole foods—no processed cheese here!
• Customizable: Easily adapt the cheese blend or add-ins to your taste and pantry staples.
• Perfect for Gatherings: This baked mac and cheese serves a crowd and holds up beautifully for potlucks or holidays.
• Make-Ahead Friendly: Assemble it in advance and bake when you’re ready for a fuss-free meal.

“There is nothing like a truly good macaroni and cheese…creamy, cheesy, and topped with golden, buttery breadcrumbs.” —Anna Thomas, The Vegetarian Epicure

Ingredients

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Saucepan for cheese sauce
• Whisk for the béchamel
• Wooden spoon or spatula
• 2-quart baking dish (ceramic or glass recommended)
• Grater for cheese
• Measuring cups and spoons
• Small bowl for breadcrumb topping

Instructions

1. Preheat your oven to 350°F (175°C). Butter a 2-quart baking dish and set aside.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente (about 1-2 minutes less than package directions). Drain thoroughly and set aside.
3. Make the cheese sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes until bubbly but not browned.
4. Gradually add milk: While whisking, slowly pour in the milk, ensuring no lumps form. Continue to whisk and cook over medium heat until the mixture thickens and coats the back of a spoon (5-7 minutes).
5. Add seasonings and cheese: Remove the saucepan from heat. Stir in Dijon mustard, salt, black pepper, and nutmeg. Add the grated cheddar and Gruyère cheeses, stirring until melted and smooth.
6. Combine pasta and sauce: In a large mixing bowl, toss the drained macaroni with the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish and smooth the top.
7. Prepare breadcrumb topping: In a small bowl, melt the remaining 1 tablespoon butter. Toss with breadcrumbs (and Parmesan, if using) until well coated.
8. Top and bake: Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Bake, uncovered, in the preheated oven for 30-35 minutes or until bubbling and golden brown on top.
9. Rest and serve: Let the casserole cool for at least 10 minutes before serving. This allows the sauce to thicken and makes for neater slices.

Tips & Variations

• Cheese options: Try blending in a little fontina, Monterey Jack, or smoked gouda for unique flavor twists.
• Pasta shapes: Cavatappi, penne, or small shells work just as well as elbow macaroni.
• Make it ahead: Assemble the mac and cheese (without baking), cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cold.
• Add-ins: Stir in sautéed spinach, roasted broccoli, or sun-dried tomatoes for extra color and nutrition.
• Gluten-free: Use gluten-free pasta and substitute all-purpose flour with a 1:1 gluten-free blend.
• Spice it up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce for heat.

Tip: Freshly grated cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.

Nutrition Facts

Note: Nutrition values are approximate and will vary with variations and exact ingredients used.

Serving Suggestions

• As a main dish: Pair with a crisp green salad tossed in a lemony vinaigrette and a side of roasted vegetables.
• For family gatherings: Serve alongside Green Chile Cheese Bread for a double dose of cheesy comfort.
• At potlucks: Offer a lighter, refreshing beverage such as the Green Goodness Juice to balance the richness.
• For a comforting dessert: Finish the meal with a classic, like Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce.
• Make it a feast: Add steamed green beans or a tangy slaw to round out the plate.

Conclusion

Anna Thomas’s mac and cheese from The Vegetarian Epicure isn’t just a recipe; it’s a memory in the making. With its creamy, cheese-laden sauce, perfectly tender noodles, and golden, crispy topping, this dish is a love letter to comfort food.

It’s proof that vegetarian cooking can be both simple and indulgent, and that classic flavors never go out of style.

Whether you’re new to vegetarian cooking or a longtime fan of Anna Thomas’s timeless recipes, this mac and cheese is sure to become a staple at your table. Don’t forget to experiment with your own variations and enjoy it alongside other cozy favorites.

And if you’re looking for more inspiration, explore my recipes for Green Chile Cheese Bread, Green Goodness Juice, or the ever-sweet Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce. Here’s to many happy, cheesy meals ahead!

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