Veggie Lovers Stovetop Mac Cheese Recipes

VEGGIE LOVERS' STOVETOP MAC & CHEESE

Veggie Lovers' Stovetop Mac & Cheese image

Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. Recipe by Gina Matsoukas of Running to the Kitchen.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 16

Ingredients

3 cups cauliflower florets
3 cups broccoli florets
2-3 medum carrots (peeled and chopped (1 cup))
8 ounces whole wheat rotini (or similar shape pasta)
3 cups whole milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
6 ounces gouda cheese (shredded (about 1 1/2 cups))
4 ounces sharp cheddar cheese (shredded (about 1 cup))
2 ounces Parmesan cheese (shredded (about 1/2 cup))
3/4 cup frozen peas
1-2 tablespoons breadcrumbs for topping
Red pepper flakes for garnish (optional)

Steps:

Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don't have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate - lots of steam will escape!
Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you'll want a pot with high sides because you'll be adding everything to this pot later) over medium-low heat.
Stirring often so pasta doesn't stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

THE BEST STOVETOP MAC AND CHEESE

The Best Stovetop Mac and Cheese image

Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/4 teaspoon paprika
1 1/2 cups whole milk
1 1/2 cups grated sharp yellow Cheddar (about 4 ounces)
3 ounces sliced American cheese, diced (about 1/2 cup)
2 ounces cream cheese, cut into small pieces

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

SUPER CREAMY VEGAN STOVETOP MAC & "CHEESE"

Super Creamy Vegan Stovetop Mac &

Vegan comfort food at its finest, this easy vegan mac and cheese is made with sweet potatoes, butternut squash, and other mainstream real-food ingredients. No weird stuff here - just pure macaroni and cheese-like deliciousness!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13

Ingredients

8 ounces penne or macaroni pasta (shells and rotini are also good*)
3 cups diced butternut squash (about 1/2 small squash)
1 medium sweet potato (peeled and diced (about 2 cups))
1 tablespoon olive oil
1 cup chopped yellow onion (about 1/2 medium onion)
1 medium clove garlic (minced)
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1/2 cup vegetable broth
3/4 cup canned coconut milk
1 teaspoon to 1 tablespoon Tamari or soy sauce (to taste)

Steps:

Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and sweet potatoes. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (I use a Vitamix).** Set aside.
Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated. Serve.

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