Name: Vegetarian Mac and Cheese recipe
Ingredients: Pasta: 1 pound elbow macaroni: Classic elbow macaroni is the quintessential choice for mac and cheese, with its curved shape perfectly cradling all that cheesy sauce. However, feel free to experiment! Penne, shells, cavatappi, or even rotini can work beautifully. Just ensure you use a pasta shape with ridges or nooks to hold onto the sauce.; Cheese Sauce Base: ½ cup (1 stick) unsalted butter: Butter is the foundation of our rich and flavorful roux, the thickening agent for the cheese sauce. Unsalted butter allows you to control the saltiness of the final dish.; ½ cup all-purpose flour: All-purpose flour creates the roux, which ensures a smooth and creamy cheese sauce without any graininess.; 4 cups whole milk: Whole milk provides the richness and creaminess we desire in our mac and cheese sauce. You can use 2% milk for a slightly lighter version, but whole milk truly delivers the best flavor and texture.; 1 teaspoon salt: Salt is essential for seasoning the sauce and enhancing the flavors of the cheese.; ½ teaspoon black pepper: Freshly ground black pepper adds a touch of warmth and depth to the cheese sauce.; ½ teaspoon nutmeg (optional, but highly recommended): A pinch of nutmeg elevates the cheese sauce with a subtle warmth and complexity. It’s a classic addition to béchamel-based sauces and complements cheese beautifully.; ½ teaspoon garlic powder (optional): Garlic powder adds a subtle savory note to the sauce, enhancing the overall flavor profile without being overpowering.; ¼ teaspoon cayenne pepper (optional, for a hint of spice): If you like a little kick, a pinch of cayenne pepper adds a pleasant warmth without making it overly spicy.; Cheese Blend: The Star of the Show 4 cups (about 16 ounces) sharp cheddar cheese, shredded: Sharp cheddar provides that classic mac and cheese flavor, with a tangy bite that cuts through the richness of the sauce. Use a good quality sharp cheddar for the best results. Pre-shredded cheese often contains cellulose which can affect melting, so shredding your own block is highly recommended for the smoothest sauce.; 2 cups (about 8 ounces) Gruyere cheese, shredded: Gruyere adds a nutty, complex, and slightly sweet flavor to the cheese blend. It melts beautifully and contributes to the overall richness of the dish.; 1 cup (about 4 ounces) Monterey Jack cheese, shredded: Monterey Jack cheese is known for its mild flavor and exceptional melting qualities. It creates a wonderfully creamy and gooey texture in the mac and cheese.; (Optional) ½ cup (about 2 ounces) Parmesan cheese, grated: Parmesan cheese adds a salty, umami depth to the cheese blend. It’s a fantastic addition for those who love a more complex and savory cheese flavor.; Topping (Optional, but adds texture and flavor): 1 cup panko breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs. They create a wonderfully crispy and crunchy topping.; 2 tablespoons melted butter: Melted butter helps the panko breadcrumbs brown beautifully and adds richness to the topping.; Optional additions to topping: Fresh herbs like parsley or chives, a sprinkle of paprika, or even a dash of everything bagel seasoning can add extra flavor and visual appeal to the topping.

Ingredients

Scale

- Pasta:
  - - 1 pound elbow macaroni: Classic elbow macaroni is the quintessential choice for mac and cheese, with its curved shape perfectly cradling all that cheesy sauce. However, feel free to experiment! Penne, shells, cavatappi, or even rotini can work beautifully. Just ensure you use a pasta shape with ridges or nooks to hold onto the sauce.

- Cheese Sauce Base:
  - - ½ cup (1 stick) unsalted butter: Butter is the foundation of our rich and flavorful roux, the thickening agent for the cheese sauce. Unsalted butter allows you to control the saltiness of the final dish.
  - - ½ cup all-purpose flour: All-purpose flour creates the roux, which ensures a smooth and creamy cheese sauce without any graininess.
  - - 4 cups whole milk: Whole milk provides the richness and creaminess we desire in our mac and cheese sauce. You can use 2% milk for a slightly lighter version, but whole milk truly delivers the best flavor and texture.
  - - 1 teaspoon salt: Salt is essential for seasoning the sauce and enhancing the flavors of the cheese.
  - - ½ teaspoon black pepper: Freshly ground black pepper adds a touch of warmth and depth to the cheese sauce.
  - - ½ teaspoon nutmeg (optional, but highly recommended): A pinch of nutmeg elevates the cheese sauce with a subtle warmth and complexity. It’s a classic addition to béchamel-based sauces and complements cheese beautifully.
  - - ½ teaspoon garlic powder (optional): Garlic powder adds a subtle savory note to the sauce, enhancing the overall flavor profile without being overpowering.
  - - ¼ teaspoon cayenne pepper (optional, for a hint of spice): If you like a little kick, a pinch of cayenne pepper adds a pleasant warmth without making it overly spicy.

- Cheese Blend: The Star of the Show
  - - 4 cups (about 16 ounces) sharp cheddar cheese, shredded: Sharp cheddar provides that classic mac and cheese flavor, with a tangy bite that cuts through the richness of the sauce. Use a good quality sharp cheddar for the best results. Pre-shredded cheese often contains cellulose which can affect melting, so shredding your own block is highly recommended for the smoothest sauce.
  - - 2 cups (about 8 ounces) Gruyere cheese, shredded: Gruyere adds a nutty, complex, and slightly sweet flavor to the cheese blend. It melts beautifully and contributes to the overall richness of the dish.
  - - 1 cup (about 4 ounces) Monterey Jack cheese, shredded: Monterey Jack cheese is known for its mild flavor and exceptional melting qualities. It creates a wonderfully creamy and gooey texture in the mac and cheese.
  - - (Optional) ½ cup (about 2 ounces) Parmesan cheese, grated: Parmesan cheese adds a salty, umami depth to the cheese blend. It’s a fantastic addition for those who love a more complex and savory cheese flavor.

- Topping (Optional, but adds texture and flavor):
  - - 1 cup panko breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs. They create a wonderfully crispy and crunchy topping.
  - - 2 tablespoons melted butter: Melted butter helps the panko breadcrumbs brown beautifully and adds richness to the topping.
  - - Optional additions to topping: Fresh herbs like parsley or chives, a sprinkle of paprika, or even a dash of everything bagel seasoning can add extra flavor and visual appeal to the topping.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the Pasta to Al Dente

1. Bring a large pot of salted water to a rolling boil: Use plenty of water – at least 4 quarts for 1 pound of pasta – to ensure the pasta cooks evenly and doesn’t stick together. Salting the water is crucial for seasoning the pasta itself.

1. Add the elbow macaroni to the boiling water: Stir the pasta to prevent sticking.

1. Cook according to package directions for al dente: Al dente means “to the tooth” in Italian. The pasta should be cooked through but still slightly firm to the bite. It will continue to cook a bit more in the oven. Usually, this is about 1-2 minutes less than the package directions for fully cooked pasta.

1. Drain the pasta and set aside: Once the pasta is al dente, drain it in a colander. Do not rinse the pasta, as the starch on the surface helps the sauce adhere better. Set the drained pasta aside while you prepare the cheese sauce.

Step 2: Create the Creamy Cheese Sauce

1. Melt the butter in a large saucepan or Dutch oven over medium heat: Use a heavy-bottomed saucepan or Dutch oven to prevent scorching and ensure even heat distribution.

1. Whisk in the flour and cook for 1-2 minutes, stirring constantly: This creates the roux, which is the base of our cheese sauce. Cook the roux for a minute or two to cook out the raw flour taste. It should become slightly golden and smell nutty.

1. Gradually whisk in the milk, a little at a time, until smooth: Adding the milk gradually and whisking constantly prevents lumps from forming. Start with a small amount of milk and whisk until it’s fully incorporated into the roux, then add more milk, whisking constantly, until all the milk is added and the sauce is smooth.

1. Bring the sauce to a simmer, stirring occasionally: Increase the heat slightly to medium-high and bring the sauce to a gentle simmer. Stir occasionally to prevent sticking to the bottom of the pan.

1. Reduce heat to low and simmer for 5-7 minutes, or until the sauce slightly thickens: Simmering the sauce allows it to thicken and the flavors to meld together. The sauce should be thick enough to coat the back of a spoon.

1. Remove from heat and stir in salt, pepper, nutmeg (if using), garlic powder (if using), and cayenne pepper (if using): Season the sauce with salt, pepper, and any other desired spices. Taste and adjust seasonings as needed.

1. Add the shredded cheddar cheese, Gruyere cheese, and Monterey Jack cheese (and Parmesan, if using), a handful at a time, stirring until melted and smooth after each addition: Adding the cheese gradually ensures that it melts smoothly and evenly into the sauce. Stir until each handful of cheese is completely melted and incorporated before adding more. Continue until all the cheese is melted and the sauce is incredibly smooth and cheesy.

Step 3: Combine Pasta and Cheese Sauce

1. Pour the cheese sauce over the cooked pasta in the pot: Ensure all the pasta is coated in the luscious cheese sauce.

1. Stir to combine the pasta and sauce evenly: Gently stir until the pasta is completely coated in the cheese sauce.

Step 4: Bake for Extra Golden Goodness (Optional, but Recommended)

1. Preheat oven to 375°F (190°C): Preheating the oven ensures even baking and prevents the mac and cheese from drying out.

1. Pour the mac and cheese into a greased 9×13 inch baking dish: Greasing the dish prevents the mac and cheese from sticking and makes for easier cleanup.

1. Prepare the panko breadcrumb topping (if using): In a small bowl, combine the panko breadcrumbs and melted butter. Toss to coat the breadcrumbs evenly.

1. Sprinkle the panko breadcrumb topping evenly over the mac and cheese (if using): Distribute the breadcrumb topping evenly over the surface of the mac and cheese.

1. Bake for 20-25 minutes, or until golden brown and bubbly: Baking the mac and cheese creates a lovely golden crust and ensures it’s heated through. The cheese should be melted and bubbly, and the topping should be golden brown and crispy.

1. Let cool slightly before serving: Allowing the mac and cheese to cool for a few minutes before serving makes it easier to handle and prevents burning your mouth on molten cheese.

Nutrition

Serving Size: one normal portion
Calories: 500-600
Sugar: 5-7 grams
Sodium: 700-900 mg
Fat: 30-40 grams
Saturated Fat: 20-25 grams
Carbohydrates: 40-50 grams
Fiber: 2-3 grams
Protein: 20-25 grams
Cholesterol: 100-150 mg