mac n cheese

THE BEST Vegan, Gluten-Free Mac 'n' Cheese made with 8 simple ingredients in 1 hour! Cheesy, hearty, and so satisfying.

The Best Vegan Gluten-Free Mac 'n' Cheese

garlic

gluten-free penne*

Tbsp olive or grape seed oil

garlic, minced ((4 cloves yield ~2 Tbsp))

Tbsp arrowroot starch*

almond milk ((plus more as needed))

Tbsp nutritional yeast ((plus more to taste))

vegan parmesan cheese

To roast garlic, preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt and loosely wrap in foil.

Place directly on oven rack and roast for 45 minutes - 1 hour, depending on size of garlic. You'll know it's done when the garlic is very fragrant and the bulb is golden brown. Remove from oven, slightly unwrap, and let cool.

At the 40-minute mark, bring roughly 10 cups (2400 ml // use more or less if altering batch size) water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.

In the meantime, begin preparing sauce. Heat a large, oven-safe skillet over medium heat. Once hot, add oil and minced fresh garlic. Stir and cook for 1-2 minutes, or until light golden brown. Immediately add arrowroot starch and whisk - cook for 1 minute.

Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will likely look a little clumpy - that’s OK! We’re going to blend it.

Transfer mixture to a blender, along with the roasted garlic. To extract garlic, simply push up from the base and the softened cloves should come right out - so gratifying (and delicious).

Next add salt and pepper, nutritional yeast, and vegan parmesan cheese and blend on high until creamy and smooth, scraping down sides as needed.

Taste and adjust seasonings as needed - you want it pretty well salted + cheesy, so don't be shy with the nutritional yeast, salt, and vegan parmesan cheese.

Return sauce back to skillet from earlier and cook over low heat until warmed and slightly thickened - about 2-3 minutes - whisking occasionally. As it warms back up, it will thicken and get super cheesy (see photo). For a thicker sauce, leave it as is. To thin slightly, add almond milk 1 Tbsp at a time until desired consistency is achieved. Turn off heat if it starts bubbling too aggressively.

Add cooked, drained pasta to the sauce and toss to coat. Then top with 1 more Tbsp vegan parmesan cheese (amount as original recipe is written // adjust if altering batch size).

Optional: Heat oven to high broil and position a rack at the top of the oven. Broil pasta on high for 1-2 minutes (optional), or until golden brown (see photo). Watch closely as it can burn quickly.

Serve immediately. I love topping mine with an extra pinch of vegan parmesan cheese - I can never get enough of that stuff.

Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop - add extra almond milk if it's dry.

A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze

Cheese & Spinach Penne With Walnut Crumble

pack penne

leeks,

butter

plain flour

tsp ready-made English mustard

grating nutmeg

pack mature cheddar, grated

French bread, diced

walnut piece

bag spinach

Cheese & spinach penne with walnut crumble

If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.

Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.

Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Best ever macaroni cheese recipe

baguette,cut into small chunks

tbsp butter,plus 1 tbsp melted

spiral or other short pasta

garlic clove,finely chopped

tsp English mustardpowder

tbsp plain flour

milk

vegetarian mature cheddar,grated

parmesan(or vegetarian alternative), grated

Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, 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 <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

Cook for 1 min more, then gradually <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> 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.

Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley

Easy One-pot Mac ‘n’ Cheese Recipe by Tasty

elbow macaroni

cheddar cheese

salt,

pepper,

parsley,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large pot on medium-high heat, gently heat the milk to a simmer.

Add in the elbow macaroni. Cook until the pasta is tender.

Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.

https://vid.tasty.co/output/64207/mp4_640x640/1511818798

"This beer-infused mac 'n' cheese is the ultimate weeknight comfort food. Serve any leftovers for breakfast with a fried egg," says Warren Mendes.

Beer and bacon mac ‘n’ cheese

smoked streaky bacon rashers, chopped

garlic cloves, crushed

tbs thyme leaves, chopped

Dijon mustard

(375 milliliters) beer (lager)

macaroni

(750 milliliters) milk

(40 grams) plain flour

(150 grams) grated cheddar

parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837902001&=domain=del

5348771529001-5981837902001

If you&#039;re a cheese lover, you will love this recipe!A creamy cheese sauce from the inside and crispy parmezan on top.

Baked Cheesy Pasta

250 g chicken thigh

150 g rigatoni or penne pasta

cherry tomatoes

courgette

g shredded cheese

g parmesan

flour

Preheat the oven at 180 °C.

Fry the chicken. Once the chicken is ready, add the courgette and tomatoes.

Bring some water to the boil and cook the pasta.

In a cooking pan, fry the garlic and melt the butter.

Add the milk, flour and shredded cheese to the butter and garlic.

Mix everything together in a overtray. Sprinkle the parmesan on top.

Bake it for 5 minutes in the oven.

This Mac n Cheese recipe is the easiest and cheesiest make ahead meal! Get ready for the best camping dinner experience you've ever had.

Camping Mac n' Cheese

oz prepared Alfredo sauce (just over half a jar)

Parmesan cheese

mozzarella cheese

1/4-1/2 cup half and half (or whole milk)

Salt and pepper (to taste)

Cook pasta according to package directions. Drain and rinse with cold water.

Stir alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things loosey goosey. {This is so your mac and cheese doesn&#x27;t dry out while it&#x27;s staying cool.} Stir in salt and pepper to taste.

Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.

Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.

**SHORTCUT MAC AND CHEESE DIRECTIONS**You can also just bake these at home in a glass or ceramic baking dish at 350 degree oven for 20-25 minutes or until hot and melted. Easy peasy!

This Homemade Southern Baked Mac and Cheese is unlike any other!

Homemade Baked Mac and Cheese with Candied Bacon and Fried Green Tomato Crust

bacon

brown sugar

tsp smoked paprika

tbsp red wine vinegar

salt

salted butter

pepper

garlic powder

tbsp flour

half n half

hot sauce

lb Tillamook Sharp cheddar (grated)

tsp yellow mustard

lb shells (cooked 1 minute before al dente)

tomatoes

panko

tsp all purpose seasoning

Add chopped bacon to a cast iron skillet over medium heat and cook until slightly crispy. Drain fat.

Add brown sugar, smoked paprika and a pinch of salt - stir and cook for one minute.

Add red wine vinegar and stir. Cook for 4-5 more minutes over medium heat. Pour onto parchment paper and separate into clusters. Allow to cool and harden while you make the mac and cheese.

For the Candied Bacon

Preheat the oven to 400F.

Melt butter in a sauce pan over medium heat. Add garlic powder and a few cranks of fresh ground pepper. Whisk in flour and cook down for a few minutes until the roux is fragrant and light beige.

Slowly whisk in half n half and hot sauce. Let the sauce begin to bubble and thicken. Stir in half of the cheese, little by little, until it’s melted and creamy. Taste and season with salt, pepper and yellow mustard if needed.

Mix in shells then finish by mixing in the rest of the shredded cheddar and the candied bacon clusters. Taste and season with salt and pepper.

For the Homemade Mac and Cheese

Melt butter then mix in panko and seasoning.

Place the chopped green tomatoes on top of the mac and cheese and sprinkle with a little bit of salt and pepper.

Add the buttery panko mixture on top and bake the entire dish for 30 minutes until bubbly and golden! If your crust isn’t as golden, you can pop it under the broiler but be sure to watch because it can burn quite quickly!

For the Fried Green Tomato Crust

Your favourite comfort food revamped with fewer calories and more veggies. This vegetarian mac 'n' cheese with spinach and tomatoes is an easy meal for two

Spinach mac 'n' cheese

wholewheat penne

½ tbsp rapeseed oil

leeks

spelt flour

tsp English mustard powder

semi-skimmed milk

baby spinach

extra mature cheddar

Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.

Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.

Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.

Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.

Here's what you need: elbow macaroni, cream-style cottage cheese, sharp cheddar cheese, sour cream, egg, salt, coconut oil, paprika

Mac & Cheese By Terry Crews (Mack And Jeezy) Recipe by Tasty

oz elbow macaroni, 1 package

cream-style cottage cheese,

sharp cheddar cheese, shredded

oz sour cream, 1 carton

egg, lightly beaten

coconut oil

Cook macaroni “al dente” according to package directions. Drain with cold water.

In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.

Grease a 2-quart (2 liters) casserole dish with coconut oil.

Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.

https://vid.tasty.co/output/9873/mp4_640x640/1473455410

The world went NUTS for this Trader Joe&#39;s freezer section item, but I just knew I could make it better. This recipe is cheesy, easy, delicious and perfect for fall.

Butternut Squash Mac n' Cheese

butternut

tbsp extra virgin olive oil

rosemary

thyme

sage

tsp nutmeg

cayenne

milk of choice

gouda (about 6 ounces)

½ cup shredded parmesan (about 3 ounces)

rigatoni pasta

Salt & pepper

Red pepper flakes

Roast your butternut squash until soft, about 25 minutes at 400F

In a blender, pureé your squash until smooth, feel free to add a bit of water to help the process!

Gradually pour in the milk and continue to mash the squash with your spoon. Use an immersion blender to blend the mixture until fully combined. If you do not have an immersion blender, remove the sauce from the heat, let it cool slightly and blend it in a large blender. When it is smooth, pour it back into your skillet.

Keep this sauce on low heat while you cook your pasta, stir occasionally.

Cook the pasta until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.

Combine the pasta, butternut sauce, and all the cheeses.  Gradually add in pasta water as needed, stir until the sauce fully coats the pasta and the cheese is melty.

Top with red pepper flakes if you&#39;d like some heat, and serve warm.

There's not much that we wouldn't put this cheesy concoction on, but it's especially perfect mixed with al dente pasta, then baked with breadcrumbs on top.

Basic Cheese Sauce for Mac 'n Cheese

unsalted butter

all-purpose flour

low-sodium chicken or vegetable stock

extra-sharp yellow cheddar

In a large saucepan, melt butter over medium-high heat

Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds

Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved

Top 36 mac n cheese recipes from across the web

The most viewed mac n cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Vegan Gluten-Free Mac 'n' ...

Cheese & Spinach Penne With Walnut ...

Best ever macaroni cheese recipe

Easy One-pot Mac ‘n’ Cheese Recipe ...

Beer and bacon mac ‘n’ cheese

Baked Cheesy Pasta

Camping Mac n' Cheese

Homemade Baked Mac and Cheese with ...

Spinach mac 'n' cheese

Mac & Cheese By Terry Crews (Mack A...

Butternut Squash Mac n' Cheese

Basic Cheese Sauce for Mac 'n Chees...

Freezer-To-Oven Mac 'n' Cheese

Slow cooker mac ’n’ cheese

Mac 'n' cheese zucchini slice recip...

Momma's Creamy Baked Macaroni and C...

Instant Pot Mac and Cheese

Mac 'n' cheese lasagne

Italian Mac & Cheese

Fish pie mac ’n’ cheese

Cauliflower mac and cheese recipe

Easy Bacon Mac and Cheese

Hatch Green Chile Macaroni and Chee...

Mac 'n' Pimiento Cheese

Wild mushroom mac 'n' cheese

Curry Mac and Cheese Recipe

Banana Bread Recipe by Tasty

Smoked Mac and Cheese

Next level mac 'n' cheese

Hidden Cauliflower Mac n' Cheese in...

Garlic Mac 'n' Cheese

Miso Mac (But No Cheese)

Vegan Butternut Pumpkin Mac ’n’ Che...

Classic Mac and Cheese

Instant Pot Vegan Mac n' Cheese

Creamy One Pot Macaroni and Cheese

Top 36 mac n cheese recipes from across the web

The most viewed mac n cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Gluten-Free Mac 'n' ...

Cheese & Spinach Penne With Walnut ...

Best ever macaroni cheese recipe

Easy One-pot Mac ‘n’ Cheese Recipe ...

Beer and bacon mac ‘n’ cheese

Baked Cheesy Pasta

Camping Mac n' Cheese

Homemade Baked Mac and Cheese with ...

Spinach mac 'n' cheese

Mac & Cheese By Terry Crews (Mack A...

Butternut Squash Mac n' Cheese

Basic Cheese Sauce for Mac 'n Chees...

Freezer-To-Oven Mac 'n' Cheese

Slow cooker mac ’n’ cheese

Mac 'n' cheese zucchini slice recip...

Momma's Creamy Baked Macaroni and C...

Instant Pot Mac and Cheese

Mac 'n' cheese lasagne

Italian Mac & Cheese

Fish pie mac ’n’ cheese

Cauliflower mac and cheese recipe

Easy Bacon Mac and Cheese

Hatch Green Chile Macaroni and Chee...

Mac 'n' Pimiento Cheese

Wild mushroom mac 'n' cheese

Curry Mac and Cheese Recipe

Banana Bread Recipe by Tasty

Smoked Mac and Cheese

Next level mac 'n' cheese

Hidden Cauliflower Mac n' Cheese in...

Garlic Mac 'n' Cheese

Miso Mac (But No Cheese)

Vegan Butternut Pumpkin Mac ’n’ Che...

Classic Mac and Cheese

Instant Pot Vegan Mac n' Cheese

Creamy One Pot Macaroni and Cheese

The most viewed mac n cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine