Vegan Baked Mac N Cheese Recipes

EASY VEGAN MAC AND CHEESE

Steps:

• Fill a medium saucepan a little more than halfway full with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, add pasta and cook according to package instructions until just al dente (ours took 9 minutes). Be careful not to overcook because the shells will cook a bit longer with the cheese sauce after draining.
• Drain pasta (we avoided using a colander by using our saucepan lid, which has a draining feature - if yours doesn't, drain in a colander as needed, then add back to saucepan).
• Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the shells. If the cheddar isn't melting, cover to encourage it along.
• Remove from heat and serve immediately. Option to garnish with vegan parmesan cheese and red pepper flakes.
• Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin.

VEGAN BAKED MAC AND CHEESE

Steps:

• Cook the pasta according to the package directions. Drain, and keep warm.
• Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
• Preheat the oven to 400 degrees F.
• Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
• Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.