Mackin Cheeze

Shekita Long

A dish of deliciously cheesy vegan mac and cheese

Now you can try Raw Dog’s Signature Plant-Based Mackin Cheeze served on Detroit’s Original Vegan Hot Dog Cart at home!

1 – 16oz Box Elbow Macaroni

1 Cup Vegan Butter

1/2 Cup Oat Flour

4 tbsp Tapioca flour

8 oz Vegan Cream Cheese

3 Cups Vegan Shredded Cheese

4 Cups Unsweetened Oat Milk (Room Temp)

1/2 tbsp Black Pepper

1/2 tbsp Pink Himalayan Salt

1 tbsp Creole Seasoning

1 tbsp Garlic Powder

1 tbsp Onion Powder

1/4 Cup Nutritional Yeast

5 Dashes Red Hot Sauce

1 tbsp Coconut Aminos

2 Vegetable Bouillon Cubes

  1. Pre-heat oven to 400 Degrees
  2. Add 8 cups of water to a large pot. Add 1 vegetable bouillon cube to the water and bring to a rolling boil. Add the macaroni to the water and boil for 8-10 minutes or cook as directed.
  3. In a separate pot, add the vegan butter, flour, and tapioca flour together and begin to whisk the mixture on medium heat.
  4. Once the butter is melted, add the vegan cream cheese, and continue to whisk until melted.
  5. Slowly add 4 cups of vegan cheese and 6 cups of room-temperature oat milk to the cheese to help it melt, creating a sauce.
  6. Add the seasonings to the sauce mixture: salt, pepper, garlic powder, onion powder, and creole seasoning.
  7. Continue to whisk and add oat milk to a desired creamy consistency.
  8. Add Nutritional Yeast, Hot Sauce, and amino acid, and continue to whisk.
  9. Add 1 tablespoon of creole seasoning to the drained macaroni noodles.
  10. Add the macaroni to the cheese sauce and mix well.
  11. Pour mixture into a greased baking dish.
  12. Cover with foil and bake in the oven for 45 minutes.
  13. Cool, and serve. Enjoy Fam!

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