Antoni Porowski's Mac and Cheese Recipe: Crispy Breadcrumbs and Ultra-Creamy Sauce

Antoni Porowski's mac and cheese recipe delivers the perfect balance of crispy breadcrumbs and ultra-creamy cashew-based sauce—proof that plant-based comfort food can be just as rich and satisfying as the classic.

This vegetarian version skips dairy entirely while achieving that signature velvety texture and golden, buttery finish that makes it irresistible. The secret lies in roasted garlic and soaked cashews, which create a sauce so luscious it clings to every noodle without separating.

What sets this recipe apart is Antoni’s signature technique of toasting breadcrumbs until they’re perfectly golden and crispy, then pressing them onto the top before baking.

This creates a textural contrast that elevates the dish from ordinary to extraordinary—crunchy on top, creamy underneath, with a depth of flavor that rivals traditional cheese sauces. The best part? It’s foolproof, requiring just 45 minutes of active time for a dish that feels like a restaurant-quality indulgence.

The result is a mac and cheese that’s restaurant-quality at home—golden, bubbling, and impossible to resist. The cashew sauce delivers a rich, nutty depth that pairs beautifully with the crispy breadcrumb topping, while roasted garlic adds a subtle, aromatic sweetness.

This isn’t just a vegetarian alternative; it’s a modern take on a classic that proves plant-based cooking can be just as comforting and luxurious.

Perfect for weeknight dinners, holiday gatherings, or when you’re craving something hearty yet healthy. The recipe scales easily, so you can make it for a crowd or save leftovers for another meal. Here’s how to achieve Antoni’s signature results in your own kitchen.

Ingredients for antoni porowski mac and cheese

These 13 ingredients transform into Antoni’s restaurant-quality mac and cheese—crispy, creamy, and utterly addictive.

The cashews are non-negotiable—they’re the secret weapon for that ultra-creamy texture. Soak them at least 2 hours (or overnight for maximum creaminess), then drain well. Trader Joe’s sells them pre-packaged, but bulk bins at Whole Foods are cheaper. Roast your garlic whole in the oven (400°F for 40 minutes)—it’s sweeter and more aromatic than raw. The nutritional yeast is where the cheesy flavor comes from, so don’t skimp. I always grab the Bob’s Red Mill brand; it’s consistently flavorful. For the breadcrumbs, panko gives that perfect crispy texture, but regular breadcrumbs work too if you toast them extra long.

No cashews? Silken tofu blended with olive oil (1 cup tofu + 2 tbsp oil) mimics the creaminess, though it’s not identical. Swap the almond milk for oat milk if you prefer a richer base. The miso paste can be tricky to find—Asian markets usually have it, or check the international aisle at Target. Fresh nutmeg is ideal, but if you only have ground, half the amount works. The lemon juice brightens everything, so don’t skip it—it cuts through the richness beautifully. For extra depth, add a pinch of smoked paprika to the sauce.

This sauce reheats like a dream—microwave 2 minutes, stir, then broil 2 minutes for crispy breadcrumbs. Store leftovers in the fridge for up to 5 days, but it’s best fresh. Freeze portions for 3 months (sauce only, not breadcrumb topping). For a crowd, double the sauce and toast extra breadcrumbs—it’s worth the effort. The crispy topping stays crunchy for 24 hours if kept in an airtight container. Pro tip: Make the sauce ahead and assemble just before baking—flavor develops as it sits.

Step-by-step instructions for Antoni Porowski's mac and cheese

This isn't your average mac and cheese—we're making a velvety, nutty, ultra-creamy sauce with a golden, crispy breadcrumb topping that'll knock your socks off.

Start by soaking the 1 cup raw cashews in hot water for 2 hours—this makes them silky when blended. While they soak, roast the 4 whole roasted garlic cloves at 400°F for 10 minutes until caramelized and tender. The cashews will be the base of our creamy sauce, while that roasted garlic adds depth that takes this dish to next-level flavor.

Here's the thing—don't skip the soaking. Dry cashews blend into gritty paste. And that garlic? Roasting it whole concentrates the flavor so you get that sweet, jammy intensity without the harshness of raw garlic. Let both cool completely before using.

Boil the 12 oz elbow macaroni in salted water until al dente (about 1 minute less than package instructions). While it cooks, drain the soaked cashews and add them to a high-speed blender with the 1 cup unsweetened almond milk, 0.5 cup nutritional yeast, 1 tbsp white miso paste, 1 tbsp lemon juice, 1.5 tsp diamond crystal kosher salt, 0.5 tsp ground black pepper, and 0.25 tsp fresh nutmeg. Blend until completely smooth—this will be our rich, cheesy foundation.

The nutritional yeast gives that classic cheesy flavor without dairy, while the miso adds that umami punch that makes this sauce sing. And that lemon juice? It brightens everything up so the sauce doesn't get too heavy. Blend until there's no texture at all—we want this to be silky, not grainy.

Drain the pasta and add it to the blender with the sauce mixture. Pulse just until combined—you don't want to over-blend or you'll turn the pasta into mush. While the pasta cooks in the sauce, prepare the topping by mixing 1 cup dry breadcrumbs with 0.5 cup extra-virgin olive oil and 2 tbsp vegan butter until evenly coated. Spread this mixture on a parchment-lined baking sheet.

Here's where the magic happens: the breadcrumb topping needs to be crispy enough to contrast that creamy sauce. The olive oil and vegan butter create a golden, crunchy crust that'll stay crisp even after baking. Spread it out in an even layer—about ¼-inch thick—so it browns evenly.

Transfer the mac and cheese to a greased 9x9-inch baking dish and spread it evenly. Top with the breadcrumb mixture, pressing down gently to ensure good contact. Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The center should be hot but still slightly jiggly—this ensures that creamy texture.

Don't walk away during the last 5 minutes. You want that topping to be crispy, not just brown. If it starts browning too quickly, tent it with foil. The internal temperature should reach 165°F—this guarantees the pasta is fully cooked through without being mushy.

Let the mac and cheese rest for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to slice. The contrast of that crispy, golden topping with the velvety sauce underneath is what makes this dish so irresistible. Serve immediately while the breadcrumbs are still crunchy and the sauce is at its creamiest.

Real talk: if you let it sit too long, that crispy topping will soften. So get those plates ready and dig in while it's hot. Trust me, the first bite of that creamy, nutty sauce with that perfect crunch on top is worth every minute of prep.

Troubleshooting perfect results

Sauce Too Thin?

If your sauce separates or looks too thin after blending, don't panic. Add 1-2 tbsp extra cashew cream (blend soaked cashews with 2 tbsp water) and pulse until smooth. For extra richness, stir in 1 tbsp vegan butter while blending.

The sauce should coat the back of a spoon—this is the perfect consistency for that creamy, clingy texture Antoni achieves. 🥄

Breadcrumbs Not Crispy?

Undercooked breadcrumbs are the #1 reason this dish falls flat. Spread your topping on a parchment-lined tray and bake at 375°F for 8-10 minutes before adding to the mac and cheese.

This pre-baking ensures they stay crispy even after the final bake. For extra insurance, broil for 1-2 minutes at the very end—just watch closely to avoid burning. 🔥

Pasta Too Mushy?

Overcooked pasta ruins the texture. Cook your elbow macaroni 1 minute less than package instructions, then drain immediately. For extra insurance, rinse with cold water to stop cooking. When blending with the sauce, pulse just until combined—over-blending turns pasta into glue.

The goal is al dente noodles that hold their shape but soak up sauce beautifully. ✨

Sauce Too Heavy?

If your sauce feels too thick after blending, thin it with 1-2 tbsp warm almond milk or water. For balance, add ½ tsp lemon juice to cut through richness. The sauce should coat the noodles but still be pourable.

Remember, Antoni's version is creamy but not gluey—think of it like a thick pudding that clings to every noodle. 🌟

Garlic Flavor Missing?

Roast your garlic whole at 400°F for 40 minutes—this concentrates the flavor into sweet, jammy cloves. If you're short on time, sauté 2 minced garlic cloves in 1 tbsp olive oil until golden brown (about 3 minutes

Never use raw garlic—it'll overpower the dish. 🧄