Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 418.0
  • Total Fat: 18.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,077.4 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 9.3 g

View full nutritional breakdown of Baked Macaroni &Cheese calories by ingredient
Report Inappropriate Recipe

Baked Macaroni &Cheese

Submitted by: RENOODLE

Introduction

Mmmm … macaroni and cheese. Everyone’s
favorite comfort food is traditionally
loaded with butter, cheese, cream, and
more butter. This transformed version with
a super-rich vegan cheese sauce makes this
mac ‘n’ cheese the ultimate comfort food.

From VegNews
Mmmm … macaroni and cheese. Everyone’s
favorite comfort food is traditionally
loaded with butter, cheese, cream, and
more butter. This transformed version with
a super-rich vegan cheese sauce makes this
mac ‘n’ cheese the ultimate comfort food.

From VegNews

Number of Servings: 6

Ingredients

    4 quarts water
    1 tablespoon sea salt
    8 ounces macaroni
    4 slices of bread, torn into large pieces
    2 tablespoons + cup margarine, divided
    2 tablespoons shallots, peeled and chopped
    1 cup red or yellow potatoes, peeled and
    chopped
    1/4 cup carrots, peeled and chopped
    1/3 cup onion, peeled and chopped
    1 cup water
    1/4 cup raw cashews
    2 teaspoons sea salt
    1/4 teaspoon garlic, minced
    1/4 teaspoon Dijon mustard
    1 tablespoon lemon juice, freshly squeezed
    1/4 teaspoon black pepper
    1/8 teaspoon cayenne
    1/4 teaspoon paprika

SparkPeople Sponsored Video


Directions

1. In a large pot, bring the water and
salt to a boil. Add macaroni and cook
until al dente. In a colander, drain pasta
and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs
by pulverizing the bread and 2 tablespoons
margarine to a medium-fine texture. Set
aside.

3. Preheat oven to 350 degrees. In a
saucepan, add shallots, potatoes, carrots,
onion, and water, and bring to a boil.
Cover the pan and simmer for 15 minutes,
or until vegetables are very soft.

4. In a blender, process the cashews,
salt, garlic, 1/3-cup margarine, mustard,
lemon juice, black pepper, and cayenne.
Add softened vegetables and cooking water
to the blender and process until perfectly
smooth.

5. In a large bowl, toss the cooked pasta
and blended cheese sauce until completely
coated. Spread mixture into a 9 x 12
casserole dish, sprinkle with prepared
breadcrumbs, and dust with paprika. Bake
for 30 minutes or until the cheese sauce
is bubbling and the top has turned golden
brown.


Number of Servings: 6

Recipe submitted by SparkPeople user RENOODLE.






Great Stories from around the Web


Rate This Recipe