MAC AND CHEESE DISHES HOW TO
MAC AND CHEESE DISHES FOR MAC

Conchiglie, farfalle, and even larger tube pastas like penne or rigatoni will all work fine.

Macaroni or pasta of choice: You can use traditional macaroni pasta if you have it or whatever pasta shapes you have on hand.

It takes exactly the same amount of time, and if you keep a basic stocked kitchen, cheese and any sort of pasta in your house, YOU HAVE THE INGREDIENTS TO MAKE THIS.

MAC AND CHEESE DISHES HOW TO

I grew up in a boxed mac and cheese household, and just like when I learned how to make homemade mashed potatoes, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along.

(Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste!) This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers. Is it lunchtime? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Yes? Well, I’ve got just the thing for you: mac and cheese for one.

MAC AND CHEESE DISHES FOR MAC

(The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately.A quick recipe for mac and cheese for one. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes.

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.

Pinch the mixture together gently to combine thoroughly season to taste with salt and pepper. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast.

If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler.

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.) (The sauce thickens significantly as it sits. Season to taste with salt, pepper and additional nutritional yeast, if desired. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Drain pasta, then return cooked pasta to the pot.

Cook the pasta according to package instructions until al dente.

(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.

Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed.Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender. 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. Add the oil to the skillet and heat over medium.Transfer cashews to a blender and add the almond milk.

Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes.

Bring a large pot of salted water to a boil over high heat.

Mac and cheese dishes