CREAMY MAC AND CHEESE SAUCE RECIPES

Steps:

• Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for. Drain.
• Meanwhile, make the creamy cheese sauce. Melt the butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.
• While whisking, pour in the warm milk. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. (The sauce only thickens after it has reached a simmer.)
• Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.
• After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes.

Steps:

• Bring a large pot of salted water to the boil, add the pasta, follow package directions, but cook 1 minute less than the package states. Drain.
• Meanwhile, make the creamy vegan cheese sauce. Melt the vegan butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.
• While whisking, slowly pour in the warm non-dairy milk. Continue to cook, constantly whisking until the sauce simmers and thickens. (The sauce only thickens after it has reached a simmer.)
• Turn the heat to low, then stir in the nutritional yeast, mustard, onion powder, garlic powder, nutmeg, salt, and black pepper. For a bit of spice, stir in the cayenne pepper and stir in the turmeric for some extra 'cheesy' color. Both cayenne pepper and turmeric are optional.
• When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some of the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.
• For baked mac and cheese, after adding the pasta to the sauce, spoon into a large baking dish, scatter breadcrumbs (optional) on top. Bake, uncovered, in a 375-degree Fahrenheit oven until it is bubbling and browned on top; 25 to 30 minutes.