Potato Carrot Macaroni Cheese Recipes

VEGAN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
• Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
• Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
• Pour the sauce over the macaroni and stir to coat.
• Sprinkle with paprika and serve immediately.
• Enjoy!

POTATO / CARROT MACARONI & "CHEESE"

Steps:

• Preheat oven to 350 degrees.
• Place potatoes, carrots, water (should be enough to come about 1/2 inch from the top of the potatoes and carrots), salt, chicken seasoning, onion powder and garlic salt together in a pot, mix together, and cook on medium heat till potatoes and carrots are soft.
• While veggies are cooking, heat water for ziti noodles; when boiling add ziti noodles.
• Cook till al dente.
• When veggies are done, cool or add a couple ice cubes to cool it down.
• Blend together with nutritional yeast flakes and oil until smooth.
• Add more water if it's too thick, add more salt if needed, should be a little on the salty side as the pasta will absorb some of the salt.
• Drain the ziti noodles.
• Pour"cheese" sauce over ziti noodles in a casserole dish and mix inches.
• Place dish in oven and bake for 30 minutes.

CARROTY MAC AND CHEESE

Steps:

• 1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
• 2. Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.
• 3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.
• 4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

THE BEST VEGAN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
• Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
• Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.