Baked Macaroni and Cheese Recipe

Elbow macaroni: A type of pasta that forms the base of the dish.

Cashews: Soaked to create a creamy, dairy-free sauce.

Vegetable broth: Adds depth and flavor to the sauce.

Nutritional yeast: Provides a cheesy flavor without dairy.

Lemon juice: Adds a touch of acidity to balance the flavors.

Garlic powder: Enhances the savory taste of the sauce.

Onion powder: Adds a subtle sweetness and depth.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a hint of spice and complexity.

Breadcrumbs: Optional, for a crispy topping.

When blending the cashews and vegetable broth, make sure to blend until the mixture is completely smooth to achieve a creamy texture. If your blender isn't powerful enough, you may need to blend in batches or for a longer period. Additionally, soaking the cashews for longer than 2 hours, or even overnight, can result in an even smoother sauce.

• uncooked elbow macaroni - Substitute with gluten-free pasta: Suitable for those with gluten intolerance or celiac disease.

• soaked in water for 2 hours cashews - Substitute with soaked sunflower seeds: Provides a similar creamy texture and is a good option for those with nut allergies.

• vegetable broth - Substitute with water with bouillon cubes: Offers a similar flavor profile and is convenient if you don't have vegetable broth on hand.

• nutritional yeast - Substitute with fortified yeast extract: Delivers a similar cheesy flavor and nutritional benefits.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Adds a similar tangy acidity to balance the flavors.

• garlic powder - Substitute with fresh minced garlic: Provides a more robust garlic flavor, though you may need to adjust the quantity.

• onion powder - Substitute with finely chopped onions: Adds a fresh onion flavor, though you may need to sauté them first for a milder taste.

• salt - Substitute with soy sauce: Adds saltiness along with a depth of umami flavor.

• freshly ground black pepper - Substitute with white pepper: Offers a similar spiciness with a slightly different flavor profile.

• breadcrumbs - Substitute with crushed cornflakes: Provides a crunchy topping and is a gluten-free alternative.

• Allow the baked macaroni and cheese to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled macaroni to an airtight container. If you have multiple layers, place a piece of parchment paper between them to prevent sticking.

• Store the container in the refrigerator for up to 4-5 days. Make sure to label it with the date to keep track of freshness.

• For freezing, portion the macaroni and cheese into individual servings. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.

• Label the bag or container with the date and contents. The macaroni and cheese can be frozen for up to 2-3 months.

• To reheat from the refrigerator, place the desired amount in a microwave-safe dish. Cover with a microwave-safe lid or plate to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until heated through.

• For reheating from frozen, it's best to thaw the macaroni and cheese in the refrigerator overnight. Once thawed, follow the same microwave instructions as above.

• Alternatively, you can reheat the macaroni and cheese in the oven. Preheat your oven to 350°F (175°C). Place the macaroni in an oven-safe dish, cover with foil, and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the top.

• If the macaroni and cheese seems dry after reheating, add a splash of vegetable broth or a bit of plant-based milk to restore its creamy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover baked macaroni and cheese to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until heated through. If you like a crispy top, remove the foil for the last 5 minutes of baking.
  5. Let it cool for a few minutes before serving.

• Stovetop Method:

  1. Place the leftover macaroni and cheese in a non-stick skillet or saucepan.
  2. Add a splash of vegetable broth or plant-based milk to help rehydrate the pasta and sauce.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 5-10 minutes.
  4. Serve immediately.

• Microwave Method:

  1. Place a portion of the leftover macaroni and cheese in a microwave-safe dish.
  2. Add a small amount of vegetable broth or plant-based milk to keep it moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, then stir. Continue microwaving in 30-second intervals until heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover macaroni and cheese in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from burning.
  4. Heat for 10-15 minutes, checking halfway through to ensure it’s warming evenly.
  5. Remove the foil for the last 3-5 minutes if you want a crispy top.
  6. Let it cool for a few minutes before serving.

• Oven: Used to bake the macaroni and cheese until the top is golden and crispy.

• Saucepan: Used to combine the cooked macaroni and the blended sauce.

• Blender: Used to blend the soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper into a smooth sauce.

• Baking dish: Used to transfer the macaroni mixture for baking.

• Colander: Used to drain the cooked macaroni.

• Measuring cups: Used to measure the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like garlic powder, onion powder, salt, and black pepper.

• Mixing spoon: Used to stir the macaroni and sauce together.

• Knife: Used to cut the lemon for freshly squeezed lemon juice.

• Cutting board: Used as a surface to cut the lemon.

• Large bowl: Used to soak the cashews in water for 2 hours.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.

Use pre-cooked pasta: Opt for pre-cooked macaroni to skip the boiling step.

Blend in bulk: Make extra sauce and store it in the fridge for future use.

Skip breadcrumbs: Omit the breadcrumbs topping to save on prep and baking time.

One-pot method: Combine all ingredients in one pot to reduce cleanup time.