EASY 15-MINUTE VEGETARIAN MACARONI AND CHEESE
Steps:
- Set your oven to preheat to 400 degrees Fahrenheit and quickly grease 4 small baking dishes or ramekins with butter or cooking spray (crème brulee dishes work great!).
- Heat a small pot over medium heat and add the butter to melt.
- Add the flour and whisk together, continuing to whisk over the heat for one minute.
- Turn the heat to low and add the milk in a slow, steady stream, whisking constantly so the mixture gets nice and thick and smooth.
- Add the salt and pepper and Sriracha, stirring until combined.
- Stir in the cheese until it melts into the smooth sauce. Turn off the heat and set the cheese sauce aside.
- Prepare the Barilla Ready Pasta according to the package directions (vent the package and cook for only one minute!).
- Stir the cooked Barilla Ready Pasta and the chopped veggies into the cheese sauce.
- Divide the macaroni and cheese evenly between the baking dishes.
- Stir the breadcrumbs and melted butter together in a small bowl and sprinkle the mixture over the tops of the macaroni and cheese in the baking dishes.
- Bake for about 7-8 minutes at 400 degrees Fahrenheit until the tops are golden brown and the cheese is bubbly.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 854 kcal, Carbohydrate 108 g, Protein 35 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 70 mg, Sodium 790 mg, Fiber 6 g, Sugar 8 g
AMAZING VEGAN MAC AND CHEESE
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won't believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Provided by Cookie and Kate
Categories Pasta
Time 40m
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won't blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
- Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
Nutrition Facts : Calories 506 calories, Sugar 3.5 g, Sodium 318.5 mg, Fat 21.7 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 66.5 g, Fiber 8.7 g, Protein 18.3 g, Cholesterol 0 mg
VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
THE BEST VEGAN MAC AND CHEESE
This delicious creamy mac and cheese recipe is 100% vegan, free of any oil, and made with no-fuzz ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.
Provided by nutriciously
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 51.8 g, Fat 9.2 g, Fiber 8.6 g, Protein 14.5 g, SaturatedFat 1.7 g, Sodium 586.1 mg, Sugar 3.9 g
3-VEG MAC 'N' CHEESE
Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
- Cook the pasta according to the pack instructions.
- Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
- Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.
Nutrition Facts : Calories 680 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.25 milligram of sodium
HIDDEN VEGGIE MAC AND CHEESE
Make and share this Hidden Veggie Mac and Cheese recipe from Food.com.
Provided by Carol
Categories < 60 Mins
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Fill medium pot, with a cover, about 1/4 of the way with water.
- Add the cauliflower and carrots, and bring to a boil.
- Cook, covered, for 6 minutes.
- Add the squash, and cook, covered, 3 more minutes.
- Drain the veggies and let them cool a minute.
- Meanwhile, cook the macaroni according to the package directions.
- Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth.
- Add the puree to a large sauce pan.
- On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted.
- Add the drained macaroni to the sauce and stir.
More about "all in one veggie mac and cheese food"
HEALTHY VEGAN MAC AND CHEESE RECIPES | FORKS OVER KNIVES
From forksoverknives.com
STOVE-TOP VEGAN MACARONI AND CHEESE | FORKS OVER …
From forksoverknives.com
SPICY ROASTED VEGETABLE MACARONI AND CHEESE - THE …
From thecomfortofcooking.com
MACARONI AND CHEESE WITH VEGETABLES - CANADA'S FOOD …
From food-guide.canada.ca
EASY ROASTED VEGGIE MAC & CHEESE | LAURA FUENTES
From laurafuentes.com
ALL-IN-ONE VEGGIE MAC AND CHEESE RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 20 minsCategory One Dish MealCalories 360 per serving
MY DAD'S 5-INGREDIENT CASSEROLE IS MY ULTIMATE COMFORT …
From allrecipes.com
VEGGIE MAC AND CHEESE MUFFINS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
MAC AND CHEESE WITH A VEGGIE TWIST - FOOD-GUIDE.CANADA.CA
From food-guide.canada.ca
HIDDEN VEGGIE MAC AND CHEESE - FULLFORLIFE
From fullforlife.com
BEST VEGAN MAC & CHEESE RECIPE - HOW TO MAKE VEGAN MAC & CHEESE - DELISH
From delish.com
VEGETABLE MAC AND CHEESE - JOYFOODSUNSHINE
From joyfoodsunshine.com
GREEN MAC AND CHEESE (15-MINUTE RECIPE) - FOOD DOLLS
From fooddolls.com
HEALTHY MAC AND CHEESE WITH VEGGIES - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
VEGAN MAC AND CHEESE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
17 HEALTHY MAC & CHEESE RECIPES - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
14 VEGGIE MAC AND CHEESE RECIPES FOR SPRING - BRIT + CO
From brit.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love