Are you a lover of pasta and all things cheesy? Then surely you’re a mac and cheese fanatic! Luckily for you, we have five recipes for you to try out when you’re craving this comfort food classic. We also have recipes for those of you who are vegan or on Keto!
Keep in mind that with all of the recipes that involve macaroni noodles, you’ll need to boil them before adding it to your sauce mixture. Also, for all the recipes with roux, they are all made generally the same. Please refer to the Baked Mac And Cheese recipe to see how to properly make a roux.
You can never go wrong with a classic baked macaroni and cheese. The crunchy texture coupled with smooth, flavourful cheeses are a match made in heaven. Keep in mind for this mac and cheese recipe, it’s best if you have a cast iron skillet to throw into the oven. First you’re going to cook your macaroni noodles in boiling water as per the directions on the back – minus one minute. Once prepared, drain, add butter to the pot, toss noodles in it, then set aside to cool as we prepare the roux. Preheat your oven to 350F. For the topping, we are going to use 2/3 cup panko breadcrumbs, 2 tbsp unsalted butter and a dash of salt. Mix all together and set aside. In a large cast iron skillet, melt 4 tbsp butter over medium high heat. Add 1/3 cup of flour, and stir constantly for one minute with a wooden spoon. Add 1 cup of milk (whatever you prefer, I like using 2%) to make a paste, before adding 2 more cups. Whisk until the mixture is completely lump free. Mix in some salt, black pepper, cayenne pepper, mustard powder, garlic powder, and nutmeg (all to taste.) Keep stirring until the roux has become a cream-like consistency, and take off heat once it is. Add in 3 cups of whatever blend of shredded cheeses you like. I love using a blend of Pecorino Romano, Mozzarella and Cheddar. Pour the macaroni noodles into the skillet, and stir with wooden spoon to coat the noodles. Add the topping before popping into the oven for 25 minutes, or until the top is golden.
This mac and cheese recipe is perfect for you if you love buffalo chicken wings! With this recipe, we’ll be using 4 oz cream cheese, 1 cup shredded mozzarella, and 1 cup shredded cheddar for your cheeses. You will also want your cast iron skillet! Following the steps in the Baked Mac And Cheese Recipe, once your roux has reached the desired consistency, add that cheese blend in, and 1/2 cup of buffalo hot sauce (we love Frank’s version of this.) Add in 1 1/2 cups of shredded chicken or rotisserie chicken, and your macaroni noodles. Stir until everything is properly mixed. Preheat your oven to 350F, and prepare your topping. You can use the same topping as the Baked Mac And Cheese Recipe. Pour the topping over the noodle mixture before popping it into the oven for 15 minutes (or until golden brown.) Crumble up some blue cheese, and slice up some green onions as garnish for when you serve.
For those of you who love mac and cheese, but don’t consume dairy – this recipe is for you! This recipe you won’t be making a roux. Instead you’ll be making a cashew based sauce to create your cheese like mixture. In a blender, place 3/4 cup of pre-soaked, raw cashews, 1/2 cup of water, 1/2 tablespoon of your favourite hot sauce, 1/4 cup nutritional yeast, 1/2 tablespoon white vinegar, 1/4 teaspoon garlic powder and a sprinkle of salt. Blend until smooth. In a small saucepan, pour the “cheese” sauce in it over medium low heat until it reaches your desired temperature. Add 4 servings of your pre-cooked noodles, and stir until well-coated. Enjoy!
A keto mac and cheese recipe? Yes. Just because you’re on Keto doesn’t mean you can’t have this cheesy classic. In place of noodles, you’ll use chopped cauliflower. Boil it like you would al dente noodles and drain. In a large saucepan, place 4 strips of bacon and cook until crisp (or whatever you prefer.) Remove from pan and set aside once cooked. Do not clean the pan yet – we are going to make the sauce here! Add in 1/3 cup heavy cream, 4 oz cream cheese, salt, paprika and cayenne pepper. Stir until it’s well incorporated and thick. Add two cups of shredded cheddar or mozzarella cheese, before folding in the cauliflower and bacon. Once combined, serve!
Bacon and jalapeños are a match made in heaven – especially when it comes in macaroni and cheese. You’re going to refer back to the Baked Mac And Cheese recipe for how to cook your noodles, and prepare your roux. Before making the roux, you’re going to fry up 4 slices of bacon. Once fried to your preferred consistency, set aside but keep the skillet on the heat. When you’re making the roux, before you add in the flour, you’re going to sauté diced jalapeños into the skillet and cook for two minutes. Add in three cups of your favourite shredded cheeses once the roux reached a cream-like consistency. Fold in the noodles, and add your topping. Feel free to shred some extra parmesan! Set your oven to broil at 450F and place the cast iron skillet for 3 minutes (or until golden brown.) Enjoy!
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