EASY PENNE MAC AND CHEESE RECIPES
EASY ULTRA CREAMY MAC AND CHEESE - INSPIRED TASTE
This is our quick and easy homemade macaroni and cheese recipe. It’s made on the stovetop and does not require any baking. That’s not to say that you could not bake it. We’ve shared how in the recipe below. Thanks to butter, flour, and milk the sauce is like velvet and super creamy. To the sauce, we add a whole pound of cheddar cheese (the sharper, the better) as well as a bit of cream cheese. The cream cheese is optional, but it does add tanginess and even more creaminess.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/8 of the recipe, Calories 571, FatContent 31.9g, SaturatedFatContent 18.2g, CholesterolContent 89.6mg, SodiumContent 564.7mg, CarbohydrateContent 48.7g, FiberContent 2g, SugarContent 2.3g, ProteinContent 21.8g
EASY CREAMY VEGAN MAC AND CHEESE - INSPIREDTASTE.NET
The whole family will love this ultra-creamy mac and cheese made with non-dairy milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese!
Provided by Adam and Joanne Gallagher
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield Makes 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 482 calories, FatContent 10.2g, SaturatedFatContent 1.7g, CholesterolContent 0mg, SodiumContent 624.9mg, CarbohydrateContent 71.6g, FiberContent 5.9g, SugarContent 3g, ProteinContent 22.4g
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- Put a large shallow ovenproof casserole pan on a medium heat with the butter.
- Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
- Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
- Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
- Let the sauce blip away until thickened while you coarsely grate the cheese.
- Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
- Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
- Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
- Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.
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