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.
MACARONI AND CHEESE WITH VEGETABLES
Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did.
Provided by Jellyqueen
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil; cook pasta until al dente.
- While pasta is cooking, in med saucepan, melt 2 T of the margarine.
- Remove from heat; add flour and stir until blended.
- Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
- Reduce heat to low.
- Stir in cheeses and seasonings.
- Continue stirring until cheese is melted.
- Remove from heat and set aside.
- In a large skillet, melt remaining 1 T margarine.
- Add remaining ingredients.
- Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
- Reduce heat to low.
- When noodles are done, drain well.
- Toss with vegetables; stir in cheese sauce.
- Garnish with scallion curls.
VEGAN MAC AND CHEESE
Everyone's favorite comfort food goes vegan in this easy dish.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to the package directions for al dente.
- Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
- Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
- Toss the sauce with the pasta in a large bowl while still hot.
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.
THE BEST EVER VEGAN MAC 'N' CHEESE RECIPE BY TASTY
Whether you're lactose intolerant or just looking to cut back on dairy, this creamy, dreamy mac stands up to the real thing. Made with velvety cashew milk and roasted garlic, you'll be going back for seconds and thirds.
Provided by Rachel Gaewski
Categories Sides
Time 5h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Add the cashews to a medium bowl and cover with warm water by 1 inch (2 ½ cm). Soak for 3-4 hours, until the cashews are softened and plump, then drain.
- While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
- Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
- Add the soaked cashews, roasted garlic cloves, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
- Heat 2 tablespoons of olive oil in a 12-inch (30 G) cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt. Stir with a spatula to coat the bread crumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet.
- In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes, until fragrant but not browned. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
- Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and the remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it reaches the desired consistency.
- Add the elbow noodles to the sauce and toss until well coated.
- Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
- Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
- Garnish with fresh minced parsley and serve.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 83 grams, Fat 23 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams
HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
- Add everything into a blender, including cooking water, and blend until smooth.
- Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
- Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams
VEGAN MAC AND NO CHEESE
A vegan version of macaroni and cheese, sure to please the whole family.
Provided by AZIAZEL
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
- Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
- In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
- Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 647.5 calories, Carbohydrate 61.6 g, Fat 39.2 g, Fiber 5.2 g, Protein 16.5 g, SaturatedFat 5.3 g, Sodium 329.3 mg, Sugar 6 g
MACARONI CHEESE WITH VEG
Boost the veg in this family favourite - top spinach and cherry tomatoes with creamy mac 'n' cheese for a dinner that's rich in calcium and fibre
Provided by Lulu Grimes
Categories Dinner, Pasta
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.
- To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.
- Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
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
ALL-IN-ONE VEGGIE MAC AND CHEESE RECIPE
Use any of your favorite vegetable combinations, fresh or frozen, in this All-in-One Veggie Mac and Cheese recipe. Even picky eaters will be wowed by this deliciously cheesy (and easy to make) All-in-One Veggie Mac and Cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring water and milk just to boil in large saucepan on medium heat. Add Macaroni; stir. Simmer on low heat 8 min. or until macaroni is tender.
- Stir in vegetables; cover. Simmer 5 min. or until most the liquid is absorbed and vegetables are heated through, stirring occasionally.
- Add Cheese Sauce and butter; stir until butter is melted and sauce is well blended.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 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
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