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Macaroni and Cheese (Vegetarian)

Here’s a great all-American classic dish; serve it as a side or main dish — and try our healthier vegan version.

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Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
586 90mg 18g 57g
Recipe Chef Pamela Kurp
Course Veggie Side Dishes
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Ingredients
  • 16 oz elbow macaroni
  • 1/3 C butter (dairy)
  • 1/2 C bread crumbs (plain)
  • 3 Tbsp flour (unbleached all purpose)
  • 3 C milk (dairy)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 2 C cheddar cheese (dairy) (shredded)
  • 1 C mozzarella cheese (dairy) (shredded)
  • 4 oz cream cheese (dairy plain)
  • 1/2 C Parmesan cheese (dairy grated)
  • 1/4 C yellow onions (diced)
  • 2 garlic cloves (minced)
Course Veggie Side Dishes
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Ingredients
  • 16 oz elbow macaroni
  • 1/3 C butter (dairy)
  • 1/2 C bread crumbs (plain)
  • 3 Tbsp flour (unbleached all purpose)
  • 3 C milk (dairy)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 2 C cheddar cheese (dairy) (shredded)
  • 1 C mozzarella cheese (dairy) (shredded)
  • 4 oz cream cheese (dairy plain)
  • 1/2 C Parmesan cheese (dairy grated)
  • 1/4 C yellow onions (diced)
  • 2 garlic cloves (minced)
Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
586 90mg 18g 57g
Recipe Chef Pamela Kurp
Instructions
  1. Cook the macaroni according to the package directions; drain.
  2. In a small pan, melt half of the butter and add the bread crumbs; cook and stir until toasted, approximately 3 minutes, and set aside.
  3. In a large pan, melt the remaining butter; add the flour and cook over low heat stirring constantly for approximately 1 minute.
  4. Gradually add the milk to the flour mixture; cook over medium heat stirring occasionally until thickened.
  5. Stir in the salt, pepper and paprika; remove from the heat and stir in the cheeses until melted.
  6. In a 9 x 13-inch baking dish (greased), add the macaroni; pour the cheese sauce over the noodles, and sprinkle with the onion, garlic and bread crumbs. Bake covered at 350 degrees for approximately 30 minutes or until heated through; uncover and bake for an additional 10 minutes until the bread crumb topping is golden brown and the sauce is bubbly.
Recipe Notes

You can serve with sliced tomatoes and parsley on top; mushrooms, bell peppers, zucchini, broccoli or other vegetables to the cheese sauce, if desired.

Cover and store for up to one week in the refrigerator.

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