All In One Veggie Mac And Cheese Recipes

VEGAN MAC AND NO CHEESE

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.

ALL-IN-ONE VEGGIE MAC AND CHEESE RECIPE

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.

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

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!

ROASTED VEGGIE MAC AND CHEESE

Steps:

• Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray. Toss broccoli, cauliflower, squash, and Brussels sprouts with olive oil, and season with salt. Spread vegetables in an even layer on prepared baking sheets. Bake at 425°F for 25 to 30 minutes, stirring vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges.
• While vegetables roast, bring a large pot of water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.
• Melt butter in a medium saucepan over medium. Add onion, and cook over low about 2 minutes. Add flour, and cook another minute or until the flour mixture is golden and well combined. Add milk and broth; whisk, increasing heat to medium-high until mixture comes to a boil. Cook about 3 to 4 minutes or until it thickens slightly, and then season with pepper.
• Remove pan from heat; add cheeses, and mix well until cheeses are melted. Add cooked pasta, and mix well; fold in roasted vegetables.

VEGGIE MACARONI & CHEESE

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.

THE BEST VEGAN MAC AND CHEESE

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.

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.

SPICY ROASTED VEGETABLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
• Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
• Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
• Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
• Enjoy!