recipe: best baked mac n cheese

I first used this recipe when I was in need of a meat-free meal that would be big and delicious enough to feed my family. There are so many recipes out there claiming to be “the best” and while I haven’t tried them all, I feel as if this is one of the great ones! It has been slightly modified from Emma’s recipe on her website A Beautiful Mess. Feel free to try it out for yourselves!

ABM’s Best Baked Macaroni and Cheese

Ingredients:

2 cups macaroni noodles, cooked
5 tbsp butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 cup milk
1 cup vegetable stock
2 cups cheese (any kind), shredded
Salt
Pepper
1 cup breadcrumbs
1/3 cup green onion, chopped

Steps:

1. Prepare large pot with water and salt for boiling the noodles. Cook, strain, and set aside.

2. Preheat oven to 350°F. Using the same pot, add the butter and garlic and cook over medium heat for a couple of minutes. Add the flour and continue to cook for another few minutes. Then add the stock and milk. Whisk. Next incorporate 1 1/2 cups of the cheese until it melts. Finally, add the noodles back in, turn off the heat, add salt and pepper to taste, and mix well.

3. Pour the macaroni and cheese into an oblong baking dish. Top with the remaining cheese, breadcrumbs, and green onion. Cover with foil and place in the oven for 20 minutes. Then remove foil and continue to bake for another 10 minutes. Remove and enjoy!

Emory

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creamy vegetarian mac ‘n’ cheese

Ingredients: 

2 cups tomatoes, diced
1 cup leeks, sliced
salt and pepper, to taste
5 tbsp butter or margarine
3 tbsp all-purpose flour
3 cups milk
1 ½ cups Havarti Cheese
1 ½ cups Gouda Cheese
1 ½ tbsp mustard
6 cups Paccheri Pasta

Steps:

1. Melt 2 tbsp of butter or margarine over medium heat on a large skillet. Cut up the tomatoes and leeks, and place them in the pan. Add salt and pepper, and continue to cook until softened and browned, or for approximately 20 minutes.

2. Preheat oven to 400°F. Meanwhile, grate the cheese and set aside.

3. Combine the remaining butter or margarine and flour in a medium-sized pot over medium heat until it becomes frothy. Next, add milk. Keep stirring over medium-high heat until mixture boils. Remove from heat. Add the cheese, mustard, and pasta. Mix well.

4. Put the pasta mixture into a 9” x 13” baking dish. Spread the tomatoes and leeks evenly over the pasta. Top with salt and pepper to taste. Place in the oven for approximately 40 minutes, or until the pasta is cooked through. You may need to stir halfway through!

Emory

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