OLD FASHION MAC AND CHEESE RECIPES

Steps:

• Preheat oven to 375°F with rack 6 inches from heat source. Place squash and potato in a large stockpot, and add water to cover by 1 inch. Add garlic-herb seasoning blend and 1 teaspoon of the salt. Bring to a boil over medium-high. Cook, undisturbed, until squash and potato are tender when pierced with a knife, 15 to 20 minutes. Drain; transfer to a blender. Add ½ cup of the broth. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, 1 to 2 minutes.
• While squash and potato cook, bring a separate large stockpot of salted water to a boil over high. Add pasta; cook according to package directions. Drain, and set pasta aside.
• Melt dairy-free butter in a large broiler-safe, ovenproof skillet over medium-low. Add blended squash mixture, dairy-free yogurt, nutritional yeast, and garlic powder. Stir until smooth and combined. Add vegan mozzarella and 1 cup of the vegan Cheddar. Cook, stirring constantly, until cheeses melt and mixture is smooth and creamy, about 2 minutes. Stir in pepper and remaining 1 teaspoon salt and ½ cup broth. Add drained pasta; stir together until evenly coated. Sprinkle pasta mixture with remaining 1 cup vegan Cheddar; sprinkle with paprika, if using.
• Cover skillet with aluminum foil, and bake in preheated oven 20 minutes. Increase oven temperature to broil, and cook until cheese is melted and bubbling around edges, about 3 minutes.

Steps:

• 1. Preheat the oven to 375�F. Grease two mini-muffin pans with nonstick cooking spray. 2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain. 3. In a large pot, melt the butter over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. 4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly. 5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally. 6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1� cups of the yellow cheddar. Stir until the mixture is melted. 7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1� to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans. 8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes. 9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.