SPAM AND MAC AND CHEESE RECIPES

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VEGAN MAC AND CHEESE RECIPE - NYT COOKING



Vegan Mac and Cheese Recipe - NYT Cooking image

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Provided by Alexa Weibel

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt
4 ounces raw, unsalted cashews
3/4 cup unsweetened almond milk (or other unsweetened nut milk)
2 tablespoons olive oil
1/2 large yellow onion, finely chopped (about 1 cup)
3 garlic cloves, thinly sliced
3/4 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon mustard powder
Black pepper
1/2 cup nutritional yeast, plus more to taste
5 teaspoons tamari or low-sodium soy sauce
16 ounces elbow macaroni or medium shells
1 cup panko bread crumbs
3 tablespoons olive oil, plus more for greasing
2 tablespoons nutritional yeast
Kosher salt and black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
  • Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
  • Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work — just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
  • Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
  • If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
  • Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately.

ONE-POT BROCCOLI MAC AND CHEESE RECIPE - NYT COOKING



One-Pot Broccoli Mac and Cheese Recipe - NYT Cooking image

In the time it takes to make boxed macaroni and cheese, you can have a homemade version that’s creamy with lots of sharp Cheddar, studded with broccoli and doesn’t require making a roux. Instead, the sauce is thickened by the pasta’s starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that’s garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

1 pound elbow macaroni
1 pound broccoli, stem and florets coarsely chopped
2 1/2 cups whole milk
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon garlic powder
8 ounces coarsely grated sharp Cheddar (about 2 cups)
Black pepper

Steps:

  • In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That’s OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don’t see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
  • Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!

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