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Mac and Cheese Pie

Catherine Perry
Prep Time 20 mins
Cook Time 2 d 30 mins
Course Main Course
Cuisine American
Servings 4



  • 1 Package (8 ½ oz) of cornbread mix
  • 1/2 tsp  smoked paprika
  • 3 Flax Eggs flax eggs (2 tbsp water and 2 tbsp flax seed)
  • 1/2 Jalapeno jalapeno diced (optional)
  • 1 tbsp minced garlic


  • 1 package elbow macaroni
  • 1 sweet potato
  • 1 white onion
  • 4 cloves garlic
  • 1/2 cup nutritional yeast
  • 1/2 tsp dijon mustard
  • 2 tbsp veg bouillon
  • 2 carrots
  • 1 cup cheddar vegan cheese of choice (optional)
  • 1 cup gluten free bread crumbs (optional)
  • Salt and Pepper to taste


  • Start with your crust- mix all ingredients together and press onto pie or tart pan.
  • Mix all ingredients together and press onto pie or tart pan. Bake at 375 for 15 minutes (until cooked through). Tip: Add foil on top of the crust and press down, this will prevent from rising and will ensure the crust does not burn.
  • Boil all of your veggies until soft- transfer to a high speed blender- add all of the spices and mix together, set aside.
  • Now boil your pasta until halfway cooked. Mix together pasta and sauce then transfer to pre-made cornbread crust.
  • Sprinkle vegan cheese on the top if you are using and then add your bread crumbs.
  • Put back in a preheated oven at 375 for 15 minutes, checking to ensure your bread crumbs are not burning- cover with foil if the crust starts to overbrown. Serve with hot sauce and a side of collard greens! Enjoy!


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