macaroni cheese

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.

Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also use truffle oil instead of olive oil for a luxuriously fragrant sauce. 

If you don't use it already, nutritional yeast is a "cheesy" substitute. It often comes in flakes, which makes it brilliant to stir into warm sauces like this one. It creates a luxurious, tangy, silky sauce. It is also a vegan source of vitamin b12.

Each serving provides 490kcal, 10g protein, 58g carbohydrate (of which 2g sugars), 23g fat (of which 8g saturates), 5g fibre and 2.1g salt.

Vegan Mac And Cheese

250 grams/9 ounces vegan dried macaroni

salt

olive oil

400 milliliters/14fl oz oat milk

yeast (optional)

garlic cloves, chopped, garlic powder

black pepper

tsp smoked paprika

Dijon mustard

tbsp cornflour

cheese,

garlic clove, finely chopped

Brussels sprouts, trimmed and finely sliced

Vegan mac and cheese

Customise this recipe to make your perfect macaroni cheese for a quick family dinner that everyone will love.You can also make it with extra vegetables, bacon and breadcrumbs on top. 

Each serving provides 743 kcal, 34g protein, 60g carbohydrates (of which 8g sugars), 40g fat (of which 25g saturates), 3.5g fibre and 1.7g salt.

Macaroni cheese

macaroni

grams/1½oz butter

grams/1½ plain flour

600 milliliters/1 pint 1½fl oz milk

250 grams/9 ounces cheddar, grated

Parmesan (or

Whip up this cheap, simple and satisfying meal in just 30 minutes.

Cheesy broccoli pasta bake

penne

broccoli,cut into florets

milk

tbsp wholegrain mustard

mature cheddar,grated

Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.

Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.

Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.

A killer mac 'n' cheese

garlic

bay leaves

litre semi-skimmed milk

tomatoes

g Cheddar cheese

Parmesan cheese

thyme

Worcestershire sauce

nutmeg

breadcrumbs

This cheat’s vegan mac and cheese is just like the real thing – proper comfort food.

Vegan mac ‘n’ cheese

350 g dried macaroni

sea salt

onion

litre unsweetened organic soya milk

100 g dairy-free margarine

mustard

nutritional yeast flakes

cheese

½ a bunch of fresh thyme

g breadcrumbs

Runner and green beans make a delicious addition to a comforting pasta bake - top with pumpkin seeds for added crunch

Green bean mac ’n’ cheese

tbsp rapeseed oil

tbsp wholemeal flour

macaroni (or other pasta tubes)

pack sliced runner beans

pack fine green beans

mature cheddar, half chopped, half grated

pumpkin seeds

peppery salad (such as rocket & watercress), to serve (optional)

Put the oil in a medium saucepan over a medium heat, add the flour and stir well. Still stirring, slowly pour in a little of the milk and mix well until smooth. Add a little more milk, repeating until all the milk has been added and you have a smooth sauce. Stir in the nutmeg, season, then take off the heat while you cook the pasta.

Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the runner beans and green beans, and boil for a further 3 mins.

Drain the pasta and the beans, and tip into a large gratin dish. Pour over the prepared sauce and tuck the chopped cheese in among the pasta, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden. Serve with a peppery salad, if you like.

There’s no need to make a white sauce with this easy recipe. Just tip the ingredients into your slow cooker for a velvety smooth veggie pasta dish

Slow cooker mac ’n’ cheese

macaroni pasta

whole milk

soft cheese

mature cheddar

Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.

Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk – this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

This instant mix for vegan mac&#039;n&#039;cheese is all ready to stir in with cooked pasta to make a super quick convenience or camping meal.

Vegan Mac & Cheese Powder

yeast

tbsp plain flour

½ tsp salt

tsp sugar

garlic powder

onion powder (or granules)

¼ tsp black pepper (ground)

¼ tsp turmeric (for color)

½ cups macaroni (½ cup / person)

⅔ cups plant milk (⅓ cup / person)

Vegan Mac & Cheese Powder (3 tbsp / person)

tbsp olive oil

lemon juice (½ tsp / person)

Combine

Store

For long shelf life, store in a dry jar in a cool dark place.

Max &amp; cheese powder

Pasta

Cook and drain pasta according to package instructions. For the camping version without non-dairy milk, reserve the pasta cooking water to use in its place.

Return the pasta to a saucepan. Add non-dairy milk/pasta cooking water, prepared mac&#039;n&#039;cheese powder, oil and lemon juice.

Thicken

Stir to combine on low heat, until the sauce thickens up and reaches the desired consistency.

Cooking vegan mac&#039;n&#039;cheese

My Thermomix Mac and Cheese recipe has nothing hidden! Just delicious cheesy goodness and loads of macaroni.  I&#39;ve topped the dish with a crunchy baked cheese topping.

Thermomix Mac and Cheese

panko crumbs

chives (finely sliced)

g butter

250 g macaroni

60 g salted butter (cut

g full cream milk

g flour

onion powder

tsp salt

cayenne powder (*optional)

chives

Preheat

Prepare

Lightly grease a baking tray with butter and reserve.

Immerse

Boil

Add the macaroni to the Thermoserver and fill to the top with boiled water. Stir the pasta, then cover with the lid. Leave undisturbed.

Macaroni

Grate

Place parmesan cheese in TM bowl Grate 3 sec/Speed 9. Reserve

Place cheddar cheese in TM Bowl. Grate 3 sec/Speed 9. Reserve in a new bowl

Place Mozzarella cheese in TM bowl. Grate 2 sec/Speed 9. Reserve with tasty cheese.

Pre-Grate Cheeses

Place

Add 2TBS of the reserved parmesan cheese to the panko crumbs

Add melted butter and chives to the crumb.

Stir

Stir until the crumb is coated with butter and reserve.

Crunchy Topping

Melt

Add butter to the TM bowl. Melt 2 min/Varoma/Speed 1

Add milk, flour, paprika, onion powder, garlic powder, salt, cayenne powder. Mix 10sec/Speed 8.

Cook

Add chives to TM Bowl. Cook the sauce 6 min/90 degrees/Speed 3.5.

Sauce

Drain

Once the sauce is finished cooking drain the macaroni, then return to the Thermoserver.

Add all 3 types of cheese to the macaroni and stir through.

Pour the sauce over the macaroni and stir through.

Transfer

Transfer mac and cheese to a prepared oven dish.

Sprinkle

Sprinkle over the reserved panko crumb topping

Place in the oven for 25minutes or until golden.

Garnish

Garnish with extra paprika and chives if desired. Serve immediately

Assembly

Use homemade or shop-bought kimchi to make this comforting mac 'n' cheese. The kimchi cuts through the richness and delivers a delicious kick.


Kimchi macaroni and cheese

unsalted butter

grams/¾oz plain flour

150 milliliters/5fl oz full-fat milk

cheeses

450 milliliters/16fl oz double cream

250 grams/9 ounces kimchi, roughly chopped

grams/3½oz panko breadcrumbs

parsley

This is a really easy macaroni cheese – it's super gooey inside, crunchy on top and nicely cheesy 

Quick tomato macaroni cheese

340 g macaroni

g bread preferably stale, for making breadcrumbs

basil

anchovies

565 ml single cream

red wine vinegar

½ nutmeg grated

mozzarella

thyme leaves picked

extra virgin olive oil

A staple of Manhattan's East Village, Emma Freud's cheddar and pale ale pasta dish is the ultimate comfort food

Beer mac 'n' cheese

garlic cloves, grated

spinach

milliliters pale ale

cheddar, grated

mozzarella, grated

Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.

Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.

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The most viewed macaroni cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese & Spinach Penne With Walnut ...

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Cheesy broccoli pasta bake

A killer mac 'n' cheese

Vegan mac ‘n’ cheese

Green bean mac ’n’ cheese

Slow cooker mac ’n’ cheese

Vegan Mac & Cheese Powder

Thermomix Mac and Cheese

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Quick tomato macaroni cheese

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The most viewed macaroni cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine