IS MAC AND CHEESE HEALTHY RECIPES

Name: Vegan mac ‘n’ cheese
Total time: 40 min
Yield: 6
Ingredients: 350 g dried macaroni; sea salt; freshly ground black pepper; 1 onion; 1 litre unsweetened organic soya milk; 100 g dairy-free margarine; 85 g plain flour; 1 heaped teaspoon English mustard; 1½ tablespoons nutritional yeast flakes; 50 g vegan cheese optional (available from specialist stores); 5 cloves of garlic; ½ a bunch of fresh thyme; olive oil; 40 g fresh breadcrumbs

VEGAN MAC AND CHEESE RECIPE | JAMIE OLIVER PASTA RECIPES

Vegan mac and cheese recipe | Jamie Oliver pasta recipes image

This cheat’s vegan mac and cheese is just like the real thing – proper comfort food.

Total Time 40 minutes

Yield 6

Number Of Ingredients 14

Ingredients

350 g dried macaroni
sea salt
freshly ground black pepper
1 onion
1 litre unsweetened organic soya milk
100 g dairy-free margarine
85 g plain flour
1 heaped teaspoon English mustard
1½ tablespoons nutritional yeast flakes
50 g vegan cheese optional (available from specialist stores)
5 cloves of garlic
½ a bunch of fresh thyme
olive oil
40 g fresh breadcrumbs

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Nutrition Facts : Calories 453 calories, FatContent 16.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 16.6 g protein, CarbohydrateContent 61.9 g carbohydrate, SugarContent 2.3 g sugar, SodiumContent 0.7 g salt, FiberContent 3.8 g fibre

HEALTHIER HOMEMADE MAC AND CHEESE | ALLRECIPES

Healthier Homemade Mac and Cheese | Allrecipes image

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Provided by MakeItHealthy

Categories Noodles

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups shredded low-fat Cheddar cheese
½ cup grated Parmesan cheese
3 cups low-fat (1%) milk
2 tablespoons butter
½ cup whole wheat bread crumbs
1 pinch paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Nutrition Facts : Calories 770.4 calories, CarbohydrateContent 106.6 g, CholesterolContent 60.3 mg, FatContent 22.4 g, FiberContent 10.6 g, ProteinContent 42.5 g, SaturatedFatContent 13.1 g, SodiumContent 750.2 mg, SugarContent 9.6 g

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