Veggie Tot Mac Cheese Food

VEGGIE TOT MAC & CHEESE

Steps:

• Preheat oven to 425 degrees F. Melt butter in 2-quart saucepot over medium heat. Add onion and salt and cook 3 minutes or until softened. Add flour and garlic and cook 2 minutes, stirring constantly.
• Gradually stir in milk and bring to a boil over medium-high heat. Reduce heat to low and simmer 3 minutes, stirring frequently, until mixture is thickened. Add 1-1/2 cups cheese and stir until melted.
• Arrange pasta to 2-quart baking dish. Pour sauce over pasta and stir gently until evenly coated. Evenly top with remaining cheese and Green Giant® Veggie Tots™.
• Bake 25 minutes or until mixture is bubbling and Green Giant® Veggie Tots™ are golden brown.

VEGAN MAC 'N' CHEESE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
• Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
• Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste - this is the roux.
• Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
• Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
• Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
• Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
• Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.

BAKED VEGAN MAC AND CHEESE CASSEROLE

Steps:

• Heat your oven to 350°F/175°C.
• In a large pot, add 5 quarts of water and bring to a boil. Add macaroni and cook for 6 to 8 minutes, stirring occasionally. Drain well. Pour the cooked macaroni into a 9x13 baking pan.
• Steam 2 cups of broccoli florets for 5 to 7 minutes. Set aside to cool.
• In a saucepan, melt vegan butter over low heat. Add chopped onions and saute until translucent. Stir in flour and continue to beat over medium heat until the mixture is smooth and bubbly.
• Stir in hot water, aminos (or soy sauce), salt, garlic powder, and turmeric, stirring well.
• Cook the sauce until it thickens and bubbles. Stir in the nutritional yeast flakes.
• Pour a generous amount of sauce on top of the macaroni and stir. Add veggie meat crumbles and broccoli. Stir all ingredients so they're equally distributed throughout the pan.
• Top with a little more of the cheese sauce (we usually have a little bit of leftover cheese sauce which we use for baked potatoes or as a topping for veggies dishes like broccoli). Then sprinkle the top with paprika, and bake for 15 minutes.

3-VEG MAC 'N' CHEESE

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.

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.

ROASTED VEGGIE MAC AND CHEESE

Steps:

• To roast vegetables: PREHEAT oven to 450ºF. PLACE vegetables in large bowl. Add about half of oil and toss vegetables gently until evenly coated. Add about 1 teaspoon of thyme, season with salt and pepper and toss again. ADD remaining oil and thyme, sprinkle with salt and pepper and toss again. TRANSFER vegetables to roasting pan or large shallow baking dish. Bake uncovered, stirring occasionally, for 30 minutes or until carrots are tender. SET vegetables aside and reduce oven temperature to 375ºF. To finish mac and cheese: BOIL large pot of salted water, cook pasta until almost tender (al dente); drain well, transfer to large bowl and set aside. Lightly grease 9 x 13-inch baking dish. MELT butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer. Gradually whisk in milk and continue stirring until sauce is thickened. ADD cheese, stirring until melted and blended. REDUCE heat to low. Add basil and dill weed and cook, stirring, for 3 to 4 minutes. longer. REMOVE sauce from heat. Add about half of sauce to reserved pasta, mixing well. Add reserved roasted vegetables and remaining sauce and mix again. SPREAD mixture in prepared baking dish. Top with breadcrumbs. Bake for 20 to 25 minutes or until hot and bubbly.