LIGHT MAC AND CHEESE RECIPES

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.

Steps:

• Combine the macaroni, broth, and butter in the Instant Pot.
• Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
• Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.