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BEST CHEESE FOR MAC AND CHEESE SAUCE PLUS

My family of five doesn’t come close to finishing this pan of mac and cheese, and my kids are big eaters. This just means fat (in this case butter) and flour cooked together and then liquid (milk) added This sauce is incredibly rich and creamy making sure the macaroni and cheese is velvety smooth and extra creamy every single time.

The recipe is written (and nutrition calculated) with six servings for the whole recipe, but I’ll just note that these are very generous servings. The sauce for this easy homemade macaroni and cheese is a classic roux based cheese sauce.

Add a splash of milk to the leftover mac and cheese, and reheat it in the microwave on low power, stirring occasionally. This mac and cheese is best served right away, but leftovers will heat up well.If your cheese sauce is ready before your macaroni is finished cooking (it’s that fast and easy to whip up!), just leave it simmering on low heat until your pasta is ready and give it a quick whisk before pouring it over the macaroni.Add the cheese, let it melt, and your cheese sauce is ready to go. Melt some butter, whisk in some flour to make a roux, then slowly add milk while whisking constantly to keep the sauce smooth. This classic comfort food is very easy to make.

BEST CHEESE FOR MAC AND CHEESE SAUCE PLUS

* For an extra rich and creamy, oil-free mac and cheese, you can also use 1 1/2 cups of canned coconut milk or cashew cream plus 1/2 cup of water in place of the milk.How to make Homemade Macaroni and Cheese: If you want this mac and cheese to be oil-free, simply leave out the oil or margarine.This macaroni and cheese is also delicious with added steamed broccoli, peas, or kale.To make a richer tasting mac and cheese add 2 tbsp of vegan butter to the sauce after cooking.Use my veggie cheese sauce to make a super healthy mac and cheese!.If you want this mac and cheese to be fat-free, simply leave out the oil or margarine.Macaroni and cheese is also delicious with added steamed broccoli, peas, or kale.You can add 1/2 cup of boiled and pureed carrots, squash, or sweet potatoes to the cheese sauce for extra hidden nutrients.Reheating: Reheat the mac and cheese in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop. Thaw overnight in the fridge before reheating. Refrigerate: This mac & cheese will keep well in the fridge for 3 - 5 days in an airtight container.įreeze: Vegan mac n cheese freezes well and can be stored in an airtight container in the freezer for up to 3 months. It will firm up quickly once it reaches a certain temperature and goes from a runny liquid to a thick sauce in just a few seconds. (It will get lumpy if you add starch to warm liquid). Don't turn on the heat until you have mixed the dry ingredients with the milk.Vanilla flavored milk will ruin your dish. Make sure to use plain plant-based milk.Whisk - To stir your vegan cheese sauce into a creamy masterpiece!īaking Dish - if you are making baked vegan mac and cheese. Black Pepper - or red pepper flakes for extra flavor or a little heat.You can also use a teaspoon of lemon juice, apple cider vinegar, or dijon mustard for a little tang.

Miso or Tahini – (optional) For a cheesy bite. If you want your mac and cheese to have more or a cheddar taste, add 1 tsp of white miso paste or tahini to your cheese sauce.Oil - To give it a richer flavor (optional). Refined coconut oil, light olive oil, vegan margarine, or my vegan butter recipe all work great in this mac and cheese.

You can also swap this out for onion powder or use half garlic and half onion powder. Add the cream cheese and stir to melt in the sauce. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken. Whisk in the mustard, hot sauce, salt and pepper. Add the milk and whisk to mix thoroughly. Whisk in the flour and cook for a minute.

Garlic Powder - for flavor (optional). In a large skillet add the butter and melt over medium heat.

Corn Starch – This helps to thicken up your sauce and make it the right consistency. (You can swap potato starch for this equally if you prefer).

Tapioca Starch – Aka tapioca flour. This is essential for a creamy, stretchy texture that won’t get gloppy once it cools off. You can sub it with corn starch or potato starch, but nothing else gives your cheese sauce the same great texture as tapioca starch.

You can learn more about nutritional yeast in this post.

Nutritional Yeast – Aka nooch. This is a yellow powder found in most health food stores. It has a cheesy umami flavor and without it, your vegan mac and cheese just won’t be cheesy tasting.

Plant-Based Milk – Any plain flavored plant milk like soy milk, almond milk, or oat milk, will work great in this recipe. For an extra rich and creamy mac and cheese, you can also use 1 1/2 cups of canned coconut milk or cashew cream plus 1/2 cup of water in place of the 2 cups of milk.

Pasta – Macaroni, shells, or any small pasta shape works great. Use gluten-free pasta if need too.