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I’m always down for a good mac and cheese recipe – heck, I’ve already posted one here! However, after much experimenting and a lot of taste testing, a new favorite mac & cheese recipe has emerged.

Baking mac-n-cheese has always been my favorite way to eat the stuff and the addition of mashed potatos adds a new layer of texture to the dish and only enhances its creaminess. The crunchy crust mixed with the velvety cashew cheese and potatoes made this dinner one I won’t soon forget (possibly because I made enough for the whole week…or a day depending on how I’m feeling..)

Hope you enjoy!

Baked potato macaroni and cheese in a cast iron skillet.

Baked Potato Mac-n-Cheese

5 from 36 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 5 servings
Baking mac-n-cheese has always been my favorite way to eat the stuff and the addition of mashed potatos adds a new layer of texture to the dish and only enhances its creaminess. 


  • 8-10 ounces of pasta of choice (I used chickpea shells)
  • 1 1/2 cups of mashed potatoes
  • 1 cup of raw cashews
  • 1 cup of unsweetened almond milk (plus more for mashed potatoes)
  • 1/3 cup of nutritional yeast
  • 2 Tablespoons of tahini
  • 2-3 cloves minced garlic
  • 3 teaspoons of lemon juice
  • 1 teaspoon of turmeric
  • 1/4 teaspoon of cayenne
  • 1/4 teaspoon of smoked paprika
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 1/4 cup of cup bread crumbs


  • Boil potatoes and cook pasta (according to the box) on stove. I used 1 large russet potato and boiled it for approx. 25 min. (it helps to cut it into smaller pieces before boiling). Once pasta is cooked remove it, strain it and set aside. When the potato is soft (a fork goes in easily), add a bit of almond milk and salt and mash.
  • While the potatoes are cooking, create your 'cheese' sauce. Combine raw cashews and almond milk in a food processor until a smooth, thick liquid is formed. Following this, add in all other ingredients with the exception of the bread crumbs (on the list above, from the nutritional yeast down to the pepper)
  • Preheat the oven to 350 degrees F. Once your cheese sauce is made and your potatoes and pasta are cooked, combine pasta, potatoes and half your cheese in a large mixing bowl. Then, lay out the pasta-potato mix in a cast iron skillet or an 8 by 8 pan.
  • Pour remaining cheese over your pasta mix, sprinkle with bread crumbs, and place in the oven for about 15 minutes (I used a skillet, may be shorter or longer depending on which pan you use). Once slightly crispy, remove from oven , cool slightly and serve. Enjoy!


Mashed potatoes add a lot of creamy texture here. Don't skip the baking - I love the way it transforms the textures of the dish.


Calories: 437kcalCarbohydrates: 56gProtein: 21gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 409mgPotassium: 489mgFiber: 10gSugar: 7gVitamin A: 98IUVitamin C: 17mgCalcium: 129mgIron: 7mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Lauren Bossi
Course: Dinner
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I’ve got a passion for running and plant-based eats. When I’m not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

More about Lauren Bossi
5 from 36 votes (36 ratings without comment)

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