Just throw cherry tomatoes and blocks of cheese in a baking dish, bake until tender and soft …

… Then just stir it, add the spinach and add a little pasta water to make a sauce, and stir in your cooked pasta! This Boursin Pasta recipe is seriously SO easy and so, so good.

Table of Contents

• The Story Behind the Recipe
• About This Recipe for Boursin Pasta Bake
• Boursin Pasta Recipe Ingredients
• Adaptations/Variations
• How to Make Baked Boursin Pasta
• Tips for Success
• What to Serve With Baked Boursin Pasta
• More Cheesy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Okay, so here’s what I have to admit that I really dislike TikTok. I tried it back when it was first becoming popular, and I hated it. I’d just be scrolling (and scrolling and scrolling) along when WHAM! Something super disturbing would slap me in the face. Maybe it was a cute little dog getting hurt. Maybe it was people laughing in a distraught crying kid’s face. I don’t know, I’m sensitive. I didn’t like that feeling. Yet it was also weirdly addicting, but ultimately, I peaced out of TikTok.

But then Instagram came up with a version of TikTok called Reels, and, yeah. I can handle those! I think that’s more … my demographic? Gen X here, so, you know. That and Facebook.

There are still a few slap-me-in-the-face moments, but the algorithm is super dialed in now so they’re pretty few and far between. Basically it’s recipes, home decor, cute dogs (especially dachshunds, my kid is obsessed), and Taylor Swift (my kid and I are both obsessed).

Anyway, since I opted out of TikTok, I’ve missed out on the whole FoodTok viral recipe genre. Many of those recipes make their way over to Instagram, so I do see some now and then. But I suspect I miss a lot of others. (Note that I tried TikTok again recently to peruse FoodTok and it was still a hard nope for me! It’s crazy over there!)

I realize my loathing of TikTok makes me sound old. I mean, at this point, I kind of am. The other day, my kid and I were talking about TikTok and I accidentally called it Tik-Tac, and now if we ever reference it it’s going to be in an old lady voice with the phrase “oh, oh, you found it on the Tik-Tac?!”

Anyway, I digress.

Baked Feta Pasta was, I believe, one of the first viral TikTok recipes. Basically, you take a hunk of feta, place it in a baking dish, and roast it up with the tomatoes. Then, you stir the melty feta and juicy baked tomatoes, and it makes a cheesy sauce that’s amazing with pasta. I’m a fan and have made it a gazillion times, more or less.

But I have to admit, I like this variation, Boursin Pasta, even better. (This Boursin Pasta, by the way, is also known as TikTok Boursin Pasta – it was viral there too. Can’t get away from it!)

Maybe someday I’ll get back on that there Tik Tac to share about it. But for now, I’m just going to share it here. And maybe on Facebook and Instagram!

About This Recipe for Boursin Pasta Bake

I really like that Boursin cheese has garlic and herb flavors. And if you like that too, you can actually use two blocks of Boursin.

I find that two blocks are a bit overwhelming, so, enter: Cream cheese! Half a block of cream cheese along with one hunk of Boursin makes a full-of-flavor sauce that’s luxuriously creamy and makes the perfect Boursin pasta bake, in my opinion.

We’ve also got some spinach in there because that’s how I like to roll with my Boursin pasta bake.

Boursin Pasta Recipe Ingredients

• Cherry tomatoes – Any will do. They’ll bake up bubbly and soft, then you smash them and mix them all up and it’s Boursin cheese pasta heaven!
• Garlic – A few cloves, cooked, then smashed into the sauce. Yum!
• Olive oil – Use your fave.
• Italian seasoning – This easy dried herb mix adds wonderful flavor to this Boursin cheese pasta recipe. Grab a bottle from the store, or make your own Italian seasoning replacement at home!
• Salt & pepper – To taste.
• Boursin cheese – I use the most common Boursin cheese, the garlic and fine herbs version.
• Cream cheese – Half a block (4 ounces) of your standard cream cheese.
• Spinach – This is optional, but I love the added heft and nutrition, and I think the spinach is so good with the creamy cheese sauce.
• Lemon juice – This just adds a nice hit of brightness and vibrant flavor to your baked Boursin pasta.
• Pasta – I use penne here, but use any pasta you like! I do think that medium tubular pastas are best with the creamy sauce.
• Parmesan and parsley – For a little added flavor and color, garnish with these two ingredients.

Adaptations/Variations

• One dish, two ways: Stir cooked, shredded chicken into the meat-eaters’ portions.
• Gluten-free option: Use your favorite gluten-free pasta. Brown rice spirals would be delicious!
• Double up on the Boursin and omit the cream cheese for an extra Boursin-y Boursin pasta recipe.
• Add more pasta. If you want to stretch this baked Boursin pasta recipe to feed more people, you can use up to 12 ounces pasta instead of the 8 ounces the recipe calls for. You may want to increase the amount of pasta water to 1 cup to compensate for the extra pasta.
• Add a touch of heat with crushed red pepper flakes tossed in with the seasonings or sprinkle individual portions with a pinch or two when serving.

How to Make Baked Boursin Pasta

It’s so easy to make this Boursin cheese pasta recipe!

Preheat your oven, then toss the tomatoes and garlic with the olive oil, herbs, salt, and pepper.

Make space in the center and place your Boursin cheese and cream cheese in the middle.

Bake until the cherry tomatoes and garlic are soft, and the cheese is melted and bubbling. Meanwhile, cook and drain your pasta.

Use a fork to smash the cherry tomatoes and garlic and start mixing the sauce together.

Stir in the spinach and lemon juice, then drizzle in some of the reserved pasta water. Stir until a sauce forms. It will be a bit thin at first.

Add your pasta and toss everything together. If the sauce seems too thick, splash in a little more pasta water.

Top with Parmesan and fresh parsley and serve!

Tips for Success

• Boursin can be expensive! The best place I’ve found to buy it is Costco. They sell a three pack for the same price that I’ve found for one at other retail stores.
• Chop up the spinach so it’s smaller and more bite-size, and also is able to wilt directly within the sauce. Be sure to add it when the cheese and tomatoes are bubbling hot, before you add the pasta and pasta water, which should give it ample time to wilt/cook.

What to Serve With Baked Boursin Pasta

• Hearty kale salad stands up to the bold flavors in this TikTok baked pasta dish.
• A simple loaf of garlic bread goes perfectly with this Boursin pasta!
• How about some classic Wacky Cake for dessert?!

More Cheesy Pasta Recipes

• One-Pot Vegetarian Chili Mac
• The Best Macaroni & Cheese Recipe Ever
• Veggie Mac & Cheese
• Butternut Squash Mac & Cheese

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Baked Boursin Pasta

TikTok-famous Boursin pasta with Boursin garlic & herb cheese plus cream cheese, baked together with tomatoes & garlic, for a super creamy pasta sauce that's ridiculously easy to make!

Course Main Course, pasta

Cuisine American, Italian

Keyword baked boursin pasta, boursin cheese pasta recipe, boursin pasta, boursin pasta bake, boursin pasta recipe, boursin tomato pasta

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 457kcal

Author Kare

Equipment

• 1 9"x13" baking dish
• 1 large pot or Dutch oven

Ingredients

• 10 ounces cherry tomatoes
• 5 garlic cloves peeled but left whole
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup olive oil
• 5.2 ounces Boursin garlic & herb cheese 1 package
• 4 ounces cream cheese 1/2 block
• 8 ounces penne pasta or another favorite medium pasta
• 1 tablespoon lemon juice freshly squeezed [plus more to taste]
• 3 cups baby spinach leaves, lightly chopped about 3 ounces

Toppings

• Grated Parmesan cheese
• Chopped parsley

Instructions

• Preheat the oven to 375℉. 
• Add the cherry tomatoes, garlic cloves, Italian seasoning, salt and pepper, and olive oil to a 9×13” baking dish. Toss until everything is evenly coated with the oil and seasonings. 
• Create space in the center of the baking dish and place the Boursin cheese and cream cheese in the middle of the tomatoes and garlic cloves. 
• Place the baking dish in the oven and cook for 30-35 minutes or until the tomatoes and garlic are soft and fork-tender. 
• While the dish is baking, boil the pasta per the directions on the package. Then set the pasta aside. Reserve 3/4 cup of the pasta water before draining the pasta.
• When done baking, use a fork to mash the tomatoes and garlic. Add the lemon juice and the spinach to the baking dish and stir to combine it with the softened cheeses, tomatoes, and garlic. 
• Add 1/2 cup of reserved pasta water to the sauce in the baking dish and mix it together. Pour the cooked pasta into the baking dish and toss to coat it in the sauce. If the sauce seems to need to be thinned out more, add the remaining cooking water.
• Taste and add more salt, pepper, and lemon juice if desired. Garnish the pasta with freshly grated Parmesan and chopped parsley if desired. Serve. 

Notes

Aug. 1, 2024 recipe update: Reduced the amount of lemon juice from 2 tablespoons to 1 tablespoon (plus more to taste) based on reader feedback that the lemon was a bit too strong.

Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

One dish, two ways option

Stir cooked, shredded chicken into the meat-eaters’ portions.

Gluten-free option

Use your favorite gluten-free pasta. Brown rice spirals would be delicious!

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 50g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 410mg | Potassium: 481mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2856IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 2mg

The post Baked Boursin Pasta appeared first on Kitchen Treaty.

The fact that it comes together quickly and easy in a single pan is a bonus! We love this vegetarian chili mac – and I think (hope!) you will too.

When I tell you I’ve been working on this One-Pot Vegetarian Chili Mac recipe for YEARS, I’m not exaggerating! It’s not that vegetarian chili mac is a complicated recipe, it’s just that it took me a bit of time, moving away from it and coming back to it, and then finally several chili mac dinners over the past couple of years – to get it just right.

The result is a perfectly cheesy chili mac recipe that’s super hearty – and delicious! – despite its meatless status.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This One-Pot Vegetarian Chili Macaroni
• Vegetarian Chili Mac Ingredients
• Adaptations/Variations
• How to Make One-Pot Vegetarian Chili Mac
• Tips for Success
• Can I Freeze Chili Mac?
• More One Pot Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created a vegetarian chili mac recipe over a decade ago for another website, and always wanted to circle back around to it, because something about it didn’t feel quite perfect. I felt like I used a bit too much chili powder to make up for the fact that it was a relatively quick recipe – there wasn’t much time for the flavors to all develop. I also suggested cooking the pasta in a separate pan, which felt like a step we might not have to make – couldn’t the pasta cook up in the pan right with the chili?

I added this one back into my “recipes I’m developing” folder, and over the past couple of years, I’ve been making vegetarian chili mac for dinner every few weeks, until I got it just right.

My first goal was to make this a one-pot chili mac without having to cook the pasta separately. I took a cue from Recipe Tin Eats’ chili mac recipe, where she cooks the pasta right in the pan with everything else, after browning the ground beef.

I added the broth and macaroni right to the pan, and, yay! Easy peasy vegetarian chili mac in one pot.

This method has bonus of time, which turns out to be a win-win. The extra 10 minutes or so that it takes the pasta to cook also allows the chili flavors to develop without having to go overboard on the chili powder.

My first recipe called for 2 tablespoons of chili powder. This one takes more like 2 teaspoons. (I think it’s perfect this way, but if you want more chili powder, go for it!)

Why You’ll Love This One-Pot Vegetarian Chili Macaroni

Well, first of all, this vegetarian chili mac tastes amazing! It’s hearty and a little spicy and cheesy. Total comfort food.

If you’re feeding meat-eaters, I’m willing to bet they won’t miss the ground beef that you find in traditional chili mac recipes. My resident meat-eater is a huge fan of this vegetarian chili mac. But I have provided an easy option to give this the one-dish-two-ways treatment, for half vegetarian chili mac and half with meat.

I use two cans of beans for some extra heartiness and protein, and I think that it’s the perfect pasta-to-bean ratio.

I’m willing to bet you’ll also love how easy this one-pot vegetarian chili mac is to make! The one-pan preparation is so satisfying, and half the time is hands-off. Just enough time to whip up a salad or easy veggie side.

Vegetarian Chili Mac Ingredients

• Kidney beans – I use two cans of cooked kidney beans in this vegetarian chili mac. I like that they’re big and hearty and even a little – dare I say – meaty. I also feel like using two cans instead of one provides the perfect bean-to-pasta ratio.
• Pasta – I like to use classic elbows in my chili mac, but other medium tubular pasta shapes work great too. Penne is great!
• Crushed tomatoes – I prefer my chili mac without any chunks of tomatoes, but if you like it that way, feel free to sub in some diced tomatoes. Fire-roasted diced tomatoes would be great.
• Veggie broth – I like to use low-sodium vegetable broth to better control my salt levels.
• Onion & green pepper – These veggies add flavor and some nutrients. Win-win!
• Garlic – Garlic + chili flavors = a must.
• Oregano, chili powder, and cumin – The chili trifecta.
• Cheese – I like to use sharp cheddar in my chili mac recipe. Feel free to use medium or mild if you prefer.
• Salt & pepper – adjust to your liking.

Adaptations/Variations

Dietary Adaptations:

• Vegan Chili Mac & Cheese – Leave out the cheese, or swap in a vegan cheese that melts well.
• Meaty Chili Mac & Cheese – After sauteeing the veggies and garlic, add lean ground beef and cook until no longer pink. Continue with the recipe.
• One Dish Two Ways – Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.
• Gluten-Free Vegetarian Chili Mac – Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Ingredient Substitution Ideas:

• Change up the beans: Feel free to use your favorite beans, or swap one can of kidney beans for another! I’ve used black beans, cannellini beans, and chili beans. All good!
• Use whole wheat pasta: Sometimes I sub in a whole grain pasta for a heartier veg chili mac. Also excellent!

How to Make One-Pot Vegetarian Chili Mac

It’s simple! First, sauté your onion and green pepper until tender. Add the garlic and oregano, and sauté for another minute. Then, add the chili powder and the cumin and cook, stirring, until the veggies are coated and the dish is nice and aromatic.

From there, add the tomatoes, beans, veggie broth, and pasta. Cook until the pasta is tender, then add some of the cheddar cheese, stirring until melted. Top with more cheddar and scallions and cilantro if you like.

That’s it! I told you this One Pot Vegetarian Chili Mac was easy. 😊

Tips for Success

• Add sugar if it’s tasting acidic: Some canned tomatoes are rather acidic; if you find your chili mac is tasting acidic, I recommend stirring in a teaspoon or two of granulated sugar or honey. Sounds weird, but it does an amazing job of taming the acidity and rounding out the flavors!
• Add more broth if needed: If your pasta hasn’t cooked through but your chili mac is getting dry, splash in some more broth, a little at a time, until cooked through.

Can I Freeze Chili Mac?

Yes! Now I will say, freezing, thawing, and reheating pasta dishes can make pasta a bit mushier than you might like. So keep that in mind.

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

More One Pot Pasta Recipes

• One-Pot Pasta Primavera
• One-Pot Pasta Florentine
• One-Pot Creamy Pumpkin Pasta
• Vegetarian Pasta e Fagioli

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One-Pot Vegetarian Chili Mac

This hearty, saucy, and cheesy chili mac is comfort food nirvana! It comes together quickly and easily in a single pan, perfect for weeknight dinners.

Course entree, Main Course

Keyword one pot chili mac, one pot vegetarian chili mac, one pot vegetarian chili mace, vegetarin chili mac and cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 392kcal

Author Kare

Equipment

• 1 large skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 1 small green bell pepper diced; about 1 cup
• 2 medium garlic cloves minced
• 1/2 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 14 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 15 ounces kidney beans, drained and rinsed 1 can
• 8 ounces elbow macaroni pasta 2 cups
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 cups sharp cheddar cheese shredded

Instructions

• Set a large pan over medium-low heat and add the olive oil. When hot, add the onion and bell pepper along with a little pinch of salt. Cook, stirring occasionally, until soft and tender, about 7 minutes.
• Add the garlic, oregano, chili powder, and cumin. Cook, stirring frequently, until fragrant, about 1 minute.
• Add the crushed tomatoes, broth, beans, macaroni, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
• Increase the heat to high, until boiling, then reduce the heat to a simmer.
• Cook, stirring frequently to keep the pasta from sticking, until the pasta is just tender, about 12 minutes. If the mixture gets very dry, splash with a little more veggie broth.
• Remove from heat and stir one cup of the cheese, until melted. Taste and add more salt and pepper if desired.
• Cover with the remaining cheddar and place the lid on the pan to trap the heat and melt the cheddar, one minute or so.
• Serve with cilantro, chopped scallions, and sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a microwave or on the stovetop in a lidded pan with a splash of water. 

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

Vegan option:

Leave out the cheese, or swap in a vegan cheese that melts well.

One Dish Two Ways option:

Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.

Gluten-Free option:

Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Substitution Ideas:

• Swap one or both cans of kidney beans for another. I’ve used black beans, cannellini beans, and chili beans. 

• Use whole wheat pasta of GF pasta in place of the pasta.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 52g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 500mg | Potassium: 562mg | Fiber: 8g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 4mg

The post One-Pot Vegetarian Chili Mac appeared first on Kitchen Treaty.

The sauce for this vegan mac and cheese recipe is so irresistibly creamy and full of flavor, coating every piece of pasta in its deliciousness. If you’re looking for the comfort of mac and cheese but dairy is not in the cards, this mac and cheese recipe without milk, cheese, or butter will blow you away.

Table of Contents

• The Story Behind the Recipe
• Dairy Free Mac and Cheese Ingredient Info
• How to Make Lactose Free Mac and Cheese

The Story Behind the Recipe

Giving up macaroni and cheese was a tough one for me. I mean, it’s safe to say it’s been my favorite food since the beginning of time. Buuuut … as much as I love dairy, dairy – specifically the whey in dairy – does NOT love me back.

This dairy-free mac and cheese recipe, though? Makes it allll okay.

I’d already dreamed up one vegan mac and cheese recipe – another stovetop recipe made with butternut squash, sweet potatoes, and coconut milk. I do adore that recipe, but I needed another one for when 1) it’s not fall or winter and 2) I haven’t been to the grocery store in awhile. Just a few pantry recipes, and dairy-free mac and cheese is yours.

I first discovered the joy of creamy cashew-based mac and cheese sauce when I tried this recipe from Detoxinista. SO GOOD. I started with that and tweaked from there, changing the pasta/sauce ratio up (less pasta, more sauce) and adjusting the flavorings a tad.

Note that I used to call this recipe “Ridiculously Creamy Vegan Shells & Cheese.” It is still ridiculously creamy, and it’s still a vegan mac and cheese. But I thought more people might find their way to this recipe with the new name.

Dairy Free Mac and Cheese Ingredient Info

• Cashews – use raw, unsalted cashews. I like to soak them first for the creamiest possible situation, but I have skipped the soaking step and just given them some extra time in my high-speed blender, and that works too.
• Lemon juice – The bright acid tang combined with the other ingredients tastes surprisingly cheese-like!
• Nutritional yeast – This powerhouse ingredient adds umami for days and is important for cheesy flavor.
• Garlic – flavor!
• Dry mustard – more flavor!
• Chili powder – just a little bit makes a world of difference for – you guessed it – flavor!
• Turmeric – I love using turmeric for a yellow this-is-mac-and-cheese hue.
• Salt & pepper – to enhance it all.
• Water – this is a mac and cheese recipe without milk, and it’s really not needed! The water mixes with the cashews for a lusciously creamy milk-like situation.
• Pasta – I love shells for a vegan shells and cheese situation (as photographed), but elbows, penne, or another mid-sized pasta with nooks and crannies will be fab. Make it a gluten free dairy free mac and cheese by subbing in your favorite gluten-free pasta.

How to Make Lactose Free Mac and Cheese

This dairy free mac and cheese not only ridiculously creamy, it’s ridiculously easy to make.

Seriously – soak your cashews, cook up your pasta, blend up your sauce, drain your pasta, mix it all together, devour happily.

We’re talking dinner on the table in 20 minutes tops.

This dairy-free mac and cheese recipe has been in my keeper files for a long time now, and it’s one of my fave pantry recipes. It’s made with items I almost always already have on hand – cashews, spices, lemon, garlic, pasta. Perfect!

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Dairy Free Mac & Cheese

Fast, easy, and so tasty, it's even carnivore-approved. Made simply with ingredients from the pantry, you'll love this comfort food classic sans the dairy anytime!

Course Main Course

Cuisine American

Keyword pasta

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 400kcal

Author Kare

Equipment

• High-speed blender
• Large pot

Ingredients

• 1 cup raw unsalted cashews
• 8 ounces small pasta shells can substitute another pasta like good ol’ macaroni
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon nutritional yeast
• 1/2 medium clove garlic
• 1/2 teaspoon dry mustard
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1 teaspoon fine-grain sea salt + more to taste
• 1/8 teaspoon freshly ground black + more to taste
• 1/2 cup water
• Finely chopped fresh parsley for garnish; optional

Instructions

• First soak your cashews using either the cold water (slower) method or the hot water (faster) method. Place cashews in a medium bowl or jar and pour 3 cups water over the top. If using cool water, they’ll need to soak at room temperature for at least 2 hours (up to 24 hours). Alternately, you can pour 3 cups boiling water over the top, and then they’ll only need to soak for about 15 minutes.
• Place a large pot of water on the stove and bring to a boil. Add several pinches of salt to the water then add the pasta. Stir and cook according to package directions.
• While the pasta is cooking, whip up the sauce. To the pitcher of a high-powered blender, add the soaked cashews, lemon juice, nutritional yeast, garlic, mustard, chili powder, turmeric, one teaspoon salt, 1/8 teaspoon pepper, and water. Blend on high until completely smooth. The sauce should be thick, but a pourable consistency. If it’s is too thick, add another tablespoon or two of water and blend again until it can be poured.
• Drain the cooked pasta and return to the pan (off the heat). Pour the sauce over the pasta. Gently stir with a wooden spoon until the pasta is completely coated with the sauce.
• Taste and add additional salt and pepper if desired. Scoop into bowls or onto plates and garnish with a bit of chopped parsley if you wish. Serve and devour!

Notes

Jan. 10, 2024 update: Recipe title changed from Ridiculously Creamy Vegan Shells & Cheese to Creamy Dairy-Free Mac & Cheese.

Adapted from Detoxinista. 

Nutrition

Calories: 400kcal | Carbohydrates: 54g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 592mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 3mg

The post Ultra Creamy Dairy Free Mac & Cheese appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Veggie Mac & Cheese Recipe
• Ingredients
• How to Make Veggie Mac & Cheese
• What to Serve with Veggie Mac & Cheese
• More Mac & Cheese Recipes

• Jump to the full, printable recipe
• Read reviews and comments
  

The Story Behind the Recipe

This veggie mac and cheese recipe was contributed by the fabulous Gina Matsoukas of Running to the Kitchen, and she shares her story behind the recipe here.

I married a first-generation Greek. His go to comfort meal is “pita” (basically Spanikopita and every other variation of it) that his mom would make from scratch every week, not a simple thing like American meatloaf or some creamy casserole. Despite the fact that I love being in the kitchen and cooking, made-from-scratch phyllo dough and Greek dishes that try and compete with my mother-in-law’s are just not something I’m willing to do.

So for (almost) 10 years now, when I want to make a dinner I know he’ll love, my go-to is mac and cheese, the one “true” American meal he actually likes.

Why You’ll Love This Veggie Mac & Cheese Recipe

Well, first of all, it’s SO easy to make!

This Veggie Lovers’ Stovetop Mac & Cheese recipe is literally a one-pot meal. No roux needed and not even a colander in sight.

If you have leftover cooked vegetables on hand, even better, just throw them in. If not, a simple quick steam (I used the microwave for convenience) is all you need.

One word of caution though, this is definitely a time sensitive recipe so have all your prep work done before starting and make sure the cheese is grated and ready to go.

Ingredients

• Pasta – I like whole wheat pasta to make this veggie mac and cheese a little more wholesome.
• Broccoli, carrots, cauliflower, and frozen peas – four veggies packed in! YES!
• Milk – I like whole milk for this recipe which adds a nice richness
• Garlic powder, onion powder, dry mustard, salt, and pepper – adds lovely flavor to mac and cheese.
• Gouda, sharp cheddar, and parmesan cheeses – This trio is glorious in mac and cheese, but you can use just cheddar or even swap in some gruyere.
• Breadcrumbs – makes a nice topping if you like.

How to Make Veggie Mac & Cheese

First, steam the veggies so that they’re tender.

Then, add the liquid ingredients to a large pot and stir in the pasta. Cook, stirring, until the pasta is tender and the liquid has thickened.

Stir in the cheese, and then the veggies.

That’s it! So easy, right?!

What to Serve with Veggie Mac & Cheese

• I love a good green salad with mac and cheese, but with all of the veggies in this macaroni and cheese, just a simple salad is fine!
• These soft and fluffy rolls go great with just about anything!
• Balance all those veggies with some fruit! This raspberry lemonade smoothie hits the spot, or how about a batch of green sunshine smoothies?

More Mac & Cheese Recipes

• This one’s the grand kahuna, closing in on 1000 reader comments and over 100 five-star reviews! This is indeed, in my humble opinion, the best baked mac & cheese recipe ever.
• Jalapeno macaroni and cheese is spicy, cheesy, and oh-so good.
• This stovetop butternut squash mac and cheese has cheese, winter squash, and heavy cream – seriously decadent.
• Southwest mac & cheese is an interesting twist on the comfort food! It’s a one-dish-two-ways recipe – add chicken to the carnivores’ portions.
• Here’s another veggie “Mac and cheese” recipe – I use quotes because the sauce is made entirely of sweet potatoes and butternut squash, no cheese in sight! The perfect vegan comfort food meal.
• Another dairy-free and vegan mac and cheese recipe is this luxuriously creamy cashew-based stovetop number. It is SO EASY and so good.

This veggie mac and cheese is so creamy, cheesy and decadent even meat-and-potatoes types won’t care that it’s loaded up with veggies. Although, a little sprinkling of crispy chopped bacon on top wouldn’t be the worst idea in the world if that’s your thing.

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Veggie Mac & Cheese

Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. 

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 2-3 medum carrots peeled and chopped (1 cup)
• 8 ounces whole wheat rotini or similar shape pasta
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 6 ounces gouda cheese shredded (about 1 1/2 cups)
• 4 ounces sharp cheddar cheese shredded (about 1 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 3/4 cup frozen peas
• 1-2 tablespoons breadcrumbs for topping
• Red pepper flakes for garnish optional

Instructions

• Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don’t have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate – lots of steam will escape!
• Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you’ll want a pot with high sides because you’ll be adding everything to this pot later) over medium-low heat.
• Stirring often so pasta doesn’t stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
• Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
• Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
• Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

Notes

Meat option:

Top individual servings with cooked, chopped bacon.

Recipe contributed by Gina Matsoukas of Running to the Kitchen

The post Veggie Mac & Cheese appeared first on Kitchen Treaty.

Tender pasta. Drenched in a smoky, creamy, goldenrod sauce that makes its way into every nook, cranny, and tunnel of pasta. Sounds a lot like mac & cheese, doesn’t it?!

And it looks like it, too.

But it’s not! Because there’s no cheese! Or milk, for that matter. This Vegan Stovetop Mac & Cheese is made with sweet potatoes, butternut squash, coconut milk, and a few other veggies, spices, and dashes of this and that until it achieves creamy stovetop mac & cheese perfection. All sans dairy. Oh, and at just under 400 calories per serving!

This vegan macaroni and cheese recipe came about for a few reasons.

1. As I’ve alluded to here and there lately, I’ve been making some dietary changes lately, the most notable being I’ve eliminated dairy. Which also seems to have almost completely eradicated some weird health problems (namely, heart palpitations) that I’d been having. Physically, I feel much better without dairy. Mentally, well. I miss it quite a bit. See #2.
2. I love, love, love macaroni and cheese. It’s been my favorite foodstuff since as long as I can remember. This mac and cheese recipe is, in fact, far and away the most popular I’ve shared on Kitchen Treaty. Not that I ate it constantly, but, dang. I miss the stuff.
3. I recently learned that butternut squash is the best thing to add to mac & cheese since, well, cheese (Exhibit A). But, as much as I love the recipe linked in Exhibit A, I have some guilt over just how fattening it is. It’s, like, pretty dang fattening. So I sought to make a lighter version.
4. This Sweet Potato Nacho Cheese. I tried it and I loved it and I kept thinking of everything I should try it in, mac & cheese included. This recipe ended up being a far cry from the original sweet potato nacho cheese, but it definitely inspired my use of sweet potato in this recipe.

So! We’ve got butternut squash and sweet potatoes. Then we saute up some onion and garlic. Smoked paprika and dry mustard make an appearance, plus a little veggie broth to keep things light (and add flavor). We puree it all with some coconut milk, soy sauce, and a few other flavor-enhancers. And that’s the uber creamy dreamy sauce!

Know another thing that’s cool about this recipe? This is a vegan macaroni and cheese recipe without nutritional yeast. I know many – okay, most – vegan “cheese” recipes call for nutritional yeast – it adds an uncanny “cheesy” flavor (not to mention vitamin B12), after all. I tried it in this recipe, and I did like it. But I wanted to make this a recipe that feels accessible to everyone. I’d like to think I’m fairly adventurous in the kitchen, and I only just last month convinced myself to try nutritional yeast (affectionately known as “nooch,” which sounds worse than “nutritional yeast” in my book). I just thought it sounded weird. And gross. And weird. (By the way – I’ve since decided I love the stuff). And if you want to add it nutritional yeast, you should! But ultimately, I just decided it really wasn’t necessary in this recipe.

For the photos here, I used white pasta. But whole wheat pasta (particularly penne) is also great. And I’d imagine that rice pasta would also be pretty swell, if you desire.

Creamy, dreamy, easy stovetop mac & cheese without the cheese. I’m completely in love, and I would like for it to be my Valentine.

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The post Super Creamy Vegan Stovetop Mac & “Cheese” (Made with Sweet Potatoes & Butternut Squash!) appeared first on Kitchen Treaty.

But make no mistake. This Stove-Top Butternut Squash Mac & Cheese recipe is over-the-top rich, creamy, and – yeah – pretty divine, too.

I have a favorite macaroni and cheese recipe. I even boldly declared it the best ever. But I admit it – I’m waffling now.

I threw this recipe together with what I happened to have on hand. I was attempting a butternut squash white bean soup in the slow cooker (it was a bit of a fail), and I had some squash cubes left over. I was also craving some mac and  cheese, dangit, so I thought, why not put that squash to use?

I was out of milk, so I used heavy whipping cream (and not a small amount). I didn’t have much in the way of seasonings – just some fresh thyme sitting in the fridge, starting to look little withered. It needed to be used. And then a little scoop of Dijon mustard, for giggles. I pureed the cooked squash together with the jazzed-up whipping cream mixture, and then stirred in the cheddar.

Sweet holy velvety sauce!

I knew this was going to be good, but when I took my first bite, my eyes opened wide. Oh, it was good. TOO good. I devoured the entire (generous) bowl. I’m not proud.

I decided this gloriously decadent macaroni and cheese was going to have to be reserved for special occasions. Luckily, my birthday was a couple of days away. So I made it again.

Confirmed: There will always be a special place in my heart for that other mac and cheese recipe, but, yeah. This is my new favorite. And – I’ve got to admit – way easier to make.

Next up: Thanksgiving. I can hardly wait for more cheesy goodness.

P.S.: If you want to sneak more veggies into your family’s diet, this is the dish to do it with.

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The post Stove-Top Butternut Squash Mac & Cheese appeared first on Kitchen Treaty.

Macaroni and cheese is the perfect vehicle for jalapeno pepper goodness. All that dairy helps to neutralize the heat so that by the time it hits your tongue, there’s a nice spicy wallop followed immediately by mouth-mellowing cheese.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Smoked Jalapeño Mac & Cheese Recipe
• Jalapeño Mac & Cheese Ingredients
• Tips About Jalapeño Peppers & Heat Level
• How to Make Baked Jalapeño Mac & Cheese
• More Mac & Cheese Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I used to despise super-spicy foods. I would say that food shouldn’t hurt. I was a sissy.

Now, I say: Bring it on! I mean, within reason, and with a glass of milk nearby to tame the fire if it gets too out of control. I may not be totally wimpy about heat any longer, I still have to be prepared.

This jalapeño mac and cheese is perfect for reformed spice sissies like me. The heat from the jalapeños is immediately tamed by the cooling effect of the dairy. It keeps me coming back for more, burn and all!

Why You’ll Love This Smoked Jalapeño Mac & Cheese Recipe

This super creamy mac and cheese is a take on the best macaroni and cheese ever. We’ve got a similar roux-based, rich, uber-cheesy sauce – and lots of it, so that the end result is nice and creamy. Baked mac and cheese that comes out dry just makes everyone sad.

This one stays ooey, creamy, and gooey. And cheesy. And spicy!

Jalapeño Mac & Cheese Ingredients

To make it special and smoky, I add some smoked cheddar to the mix, along with two whole jalapeno peppers, seeds and all. A couple of dashes of Tabasco sauce, and it’s the bee’s knees. (Can you name that movie?)

Here’s the full list of ingredients along with suggestions and substitution ideas.

• Pasta – I like penne pasta or elbows for this jalapeno mac & cheese, but shells or another medium tubular pasta are also great.
• Butter & flour – These form a thick and rich roux base for the sauce.
• Salt, dry mustard powder, and black pepper – To highlight all of those delicious cheesy flavors. Throw in a generous pinch of smoked paprika if you’d like an extra dose of smoky flavor.
• Milk – whole or 2% works, or unsweetened oat milk is great too (obviously jalapeno mac & cheese is not without dairy, but sometimes that’s all I have in my fridge)
• Smoked cheddar & medium cheddar cheeses – I love adding two types of cheddar to my spicy mac and cheese for sort of a smoked jalapeno mac & cheese situation. Feel free to mix up the cheeses if you like. Gruyere is fab, pepper jack would be great, Monterey Jack is good, and smoked gouda would be wonderful!
• Jalapeno peppers: The amount of heat in the end result depends on two things: 1) The amount of seeds you include and 2) The heat in your jalapeno peppers, which can vary widely (but see this post by Simply Recipes for tips that should help!) More tips in the next section.
• Jalapeño Tabasco sauce: Adds an irresistible little kick!

Tips About Jalapeño Peppers & Heat Level

I recommend taking a quick taste of your jalapenos to see just how spicy they really are. If they seem pretty mild, maybe go ahead and use the whole thing, seeds and all (well, cut off the stem first). And even then, again depending on your peppers, your mac may not have a super-insane kick.

On the flip side, if your jalapenos are super hot, you may want to add just a few of the seeds from one of the peppers. And the end result may still may be too hot for you.

So while it’s kind of frustrating that you can’t guarantee the exact same outcome every time you make this, I opt to embrace that fact. It’s like Christmas morning. What are we going to get?!!

Note: No matter the heat level, this is still an insanely delicious, cheesy, over-the-top creamy mac and cheese. Sissy swear.

How to Make Baked Jalapeño Mac & Cheese

Jalapeno mac and cheese is made in the classic way, starting with a roux-based sauce. Once the sauce has thickened, stir in your cheeses until they melt, then add the diced jalapeños. Fold in the pasta, pour into a casserole dish, top with more shredded cheese, and bake until bubbly and golden on top.

More Mac & Cheese Recipes

• One of the most popular recipes on Kitchen Treaty from the very beginning, The Best Baked Mac & Cheese Recipe Ever is, arguably, just that!
• For vegans, these two recipes are both SO GOOD: Ridiculously Creamy Dairy-Free Shells & Cheese or Super Creamy Vegan Stovetop Mac & “Cheese” 
• Veggie Lover’s Stovetop Mac & Cheese packs in three types of veggies for cheesy pasta bliss.
• Stovetop Butternut Mac & Cheese super decadent with creamy butternut squash – and so easy to make!
• Southwest Mac & Cheese lends another spicy spin!

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Jalapeno Mac & Cheese

Generously flecked with jalapeno peppers, this ooey gooey baked mac and cheese packs a good dose of nice, smoky heat.

Course dinner

Cuisine American

Keyword mac & cheese

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 503kcal

Author Kare

Ingredients

• 8 oz. elbow pasta* roughly 1¾ cups, depending on your pasta
• 3 tablespoons butter
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon dry mustard
• ¼ teaspoon black pepper
• 2½ cups milk whole or 2% works
• 1 1/2 cups shredded smoked cheddar cheese 6 ounces, divided
• 1 1/2 cups shredded medium cheddar cheese 6 ounces, divided
• 2 medium jalapeno peppers stems removed and finely diced; include seeds for spicier chili or leave them out for a milder version
• 1 teaspoon green jalapeño Tabasco sauce plus more to taste

Instructions

• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Boil the pasta until al dente, according to package directions. Drain. If, it’s going to be awhile before you make the sauce, toss in a little butter or olive oil to help keep the pasta from sticking together.
• In a large saucepan over medium heat, melt the butter. Add the flour, dry mustard, salt, and black pepper. Stir constantly over medium heat for about three minutes.
• Switch to a whisk and continue stirring while slowly pouring in the milk. Whisk frequently for about 5 minutes, and then constantly for another 5 minutes or so, until the sauce heats and thickens.
• Remove from heat and stir in 1 cup of the smoked cheddar, 1 cup of the medium cheddar, jalapeno peppers, and Tabasco sauce, stirring until the cheese has melted.
• Add the pasta and toss until completely coated with the jalapeño cheese sauce.
• Add half the pasta to a two quart casserole dish and sprinkle on half of the remaining cheeses.
• Add the remaining pastas and sprinkle on the remaining cheese.
• Place in the oven and bake uncovered for 25-30 minutes, until bubbly and golden brown.

Notes

Pasta notes: I recommend a medium-size elbow macaroni or another medium tubular pasta like penne. Shells are also wonderful!

Nutrition

Calories: 503kcal | Carbohydrates: 39g | Protein: 22g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 667mg | Potassium: 302mg | Fiber: 2g | Sugar: 6g | Vitamin A: 958IU | Vitamin C: 6mg | Calcium: 536mg | Iron: 1mg

The post Jalapeno Mac & Cheese appeared first on Kitchen Treaty.

Which is not to say this recipe is middle of the road. I think it’s … well, there’s really no place in the road to describe something as being better than middle of the road, is there? It’s better than middle of the road.

I know, I know. Enough about the road!

This sort-of south-of-the-border twist on classic mac and cheese (using the best macaroni and cheese recipe ever as the starting point) is, simply, a pretty dang neat variation from the norm. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.

Okay, so I have to veer off from the food description for a moment. I totally know these photos are terrible. I was rushing around, spilling water (see upper left), spilling mac and cheese (see upper middle), having serious problems with my camera’s white balance (hello, bad 70s cookbook), a toddler was clinging to my legs as she teetered on the edge of a meltdown, the dish color was a truly unfortunate choice, and I really should have sprinkled a bit of cilantro or something on the top to at least make the dish look a little prettier.

I just want you to know I know the photos are bad. Though I think I was at least able to successfully convey the cheesiness in this one?

Anyway! Back to the food.

I really do love this variation of mac and cheese because it includes a nice little dose of fiber and extra protein thanks to the addition of black beans. And because it lends itself well to throwing in some chunks of chicken for the meat-eaters in your life. And because it’s a little different. And because it’s really tasty.

A note about heat

The recipe as it’s listed is pretty mild (kid-friendly is where my head is at these days), but it does benefit from a bit of heat if you’re down with that. Swap out the mild chilies for hot, throw in a pinch (or several of) cayenne, and a shake a dash or two of Tabasco sauce on in with the sauce. I won’t judge. In fact, I might be a little jealous.

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Southwest Mac & Cheese with Optional Chicken

A south-of-the-border twist on classic mac and cheese. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken for the meat-eaters join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 4 -6 servings

Author Kare

Ingredients

• 8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
• 2 cups shredded cheddar cheese
• 1 1/2 cups shredded monterey jack cheese
• 1/4 cup shredded Parmesan cheese
• 3 tablespoons butter
• 1/4 cup flour
• 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
• 2 teaspoons chili powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon smoked paprika plus more for sprinkling on top
• 2 1/2 cups milk I like 2% milk best, but whole works too
• 1 cup frozen corn kernels
• 1 4- ounce can mild green chilies
• 1 15- ounce can black beans drained and rinsed (or 2 cups cooked black beans)
• 1/3 cup crushed tortilla chips about 3/4 cup whole

If adding optional chicken to half of the mac and cheese:

• 1/2 pound boneless skinless chicken breast, cooked and diced*

If adding optional chicken to all:

• 1 pound boneless skinless chicken breast, cooked and diced*

Instructions

• Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
• Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
• In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
• Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
• Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
• Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

Vegetarian version:

• Pour the cheese sauce over the pasta. Add the black beans. Toss gently until the pasta and beans are completely coated. Pour half of the pasta mixture into individual baking dishes or half of the mixture into one large baking dish, as desired. Evenly cover the pasta with half of the remaining cheese, then add the remaining pasta mixture. Top with remaining cheese. Sprinkle with crushed tortilla chips and dust lightly with a pinch or two of smoked paprika.
• Bake for about 20-25 minutes, until slightly dry and a bit brown on top. Serve.

Half vegetarian/half meaty version:

• Pour the cheese sauce over the pasta. Add the black beans. Toss gently until the pasta and beans are completely coated.
• Pour 1/4 of the pasta mixture into a medium 8"x5" baking dish or into individual baking dishes, as desired. (If cooking in individual baking dishes, a good rule of thumb is about 1/2 cup of pasta per dish, then add a cheese layer, then another 1/2 cup, cheese, and then tortilla chips). Sprinkle half of the remaining cheese onto the pasta, then add the remaining pasta and top with the rest of the cheese. Sprinkle with crushed tortilla chips and dust lightly with a pinch or two of smoked paprika.
• Gently toss the chicken with the remaining pasta mixture. Repeat above step for assembling macaroni and cheese in its baking dish(es).
• Bake for about 20-25 minutes, until slightly dry and a bit brown on top. Serve.

All meat version:

• Pour the cheese sauce over the pasta. Add the black beans and the chicken. Toss gently until the noodles, beans, and chicken are completely coated. Divide half of the pasta between individual baking dishes or pour half into one large baking dish, as desired. Sprinkle half of the remaining cheese onto the pasta mixture, than add the remaining pasta and top with the rest of the cheese. Sprinkle with crushed tortilla chips and dust lightly with a pinch or two of smoked paprika.
• Bake for about 20-25 minutes, until slightly dry and a bit brown on top. Serve.

Notes

* I rub boneless, skinless chicken breasts with olive oil, kosher salt, and black pepper, then bake at 375 degrees for about 30 – 40 minutes until cooked through (and I always use a meat thermometer to check to make sure it’s completely done).

More macaroni and cheese recipes:

• The Best Macaroni & Cheese Recipe Ever – THE most popular recipe on Kitchen Treaty (for a reason)!
• Jalapeno Mac & Cheese – smoked cheddar and fresh peppers = yesss
• Stove-Top Butternut Squash Mac & Cheese – seriously sneaky (you’d never know there are veggies!) yet incredibly rich and decadent
• Super Creamy Vegan Stovetop Mac & “Cheese” – proof positive that, surprisingly, you don’t actually need cheese to get a super-satisfying mac!

The post Southwest Mac & Cheese with Optional Chicken appeared first on Kitchen Treaty.

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And, yeah – in my humble opinion, it’s the best mac and cheese recipe EVER. Seriously.

There are loads of mac and cheese recipes out there, with fancy embellishments and uber creative spins. But his isn’t one of those – it’s a classic baked mac and cheese that’s simple enough to appeal to everyone. Readers report entire families devouring this stuff on Thanksgiving, Christmas, and Easter!

Table of Contents

• The Story Behind the Recipe
• Macaroni and Cheese Ingredients
• Recipe Variations & Substitutions
• How to Make Baked Mac & Cheese
• Tips for the Best Mac and Cheese
• What to Serve with Mac and Cheese
• Make-Ahead Notes
• Can You Freeze Mac and Cheese?
• Frequently Asked Questions
• More Mac & Cheese Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I say it’s the best macaroni and cheese recipe ever not because I have tried every single mac and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!)

Rather, it’s because whenever I take a glorious melty bite, I simply cannot imagine a better classic mac and cheese.

I can also say it’s the best macaroni and cheese recipe ever because this one is tweaked from someone else’s recipe – I adapted this macaroni and cheese recipe from someone named Bev, who shared her recipe on Food.com. Thank you eternally, Bev!

Macaroni and Cheese Ingredients

• Pasta: First, you pick your pasta. Elbow macaroni is a the classic choice, of course, but shells, penne, or rotini are delicious too.
• Cheese: I use classic medium cheddar for a cheddar mac and cheese that is divine!
• Milk: I use 2% dairy milk. Whole milk works fine. I’ve even used unsweetened oat milk in a pinch!
• Butter & flour: To make the roux (read on for more about that).
• Dry mustard, smoked paprika, salt, and pepper: Mac and cheese is all about the cheese, after all, so I chose this combination of seasonings to really enhance and highlight the cheddar. Dry mustard powder has a sharp flavor that pairs so well with the cheese, and smoked paprika lends an irresistibly smoky note.

Recipe Variations & Substitutions

This classic macaroni and cheese recipe is a great jumping-off point if you want to make it your own by mixing up the cheeses or trying a different pasta.

• Get adventurous with the cheese. The best cheese for mac and cheese is really an individual thing! Readers report using smoked cheese for tons of sultry goodness (one reader reported using smoked cheddar, smoked gouda, AND smoked gruyere. Yum.) Other readers have added mozzarella or jack for some stretchy goodness, creamy havarti, Swiss, Parmesan (loads of flavor!), or prefer to go with extra-sharp cheddar.
• Try a different medium tubular pasta. I’ve made this with penne, shells, and, of course, elbows. All amazing.
• Get crumby by topping with crispy Panko breadcrumbs or, as one reader reports, crushed Ritz crackers.

How to Make Baked Mac & Cheese

You make your cheese sauce by first making a roux – cooking flour, seasonings, and butter together. Then, drizzle in the milk. The flour thickens the milk into a glorious béchamel sauce – a classic French sauce made from butter, flour, and milk. And theeennnnn … remove from heat and add the cheese.

Again, some people like to top their baked mac and cheese with breadcrumbs, but for this recipe, I love how it forms a brown and bubbling top in the oven without bread crumbs. Feel free to add if you prefer! Make it your own!

First, you start with a roux. A roux is simply a mixture of fat (butter here) and flour, usually in equal measures, which is cooked together in order to remove the raw, floury flavor. For macaroni and cheese, you make a fairly light roux by cooking it for about three minutes. Then, milk is added to the roux to make the béchamel (or white) sauce.

First, start by melting the butter.

Then add the flour and seasonings and …

Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, for three minutes. This one looks a bit darker than a classic roux might because of the smoked paprika.

Then, to make your white sauce (or béchamel), add the milk slowly, whisking the entire time, and cook until bubbly and thick.

Aaaand then add your cheese for your glorious macaroni and cheese situation.

There’s your base for the best baked mac and cheese recipe ever!

Tips for the Best Mac and Cheese

Don’t add more pasta. Resist the urge to add more pasta to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it!

Resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.

Shred your own cheese. Pre-shredded cheeses have anti-caking agents and might not melt as well.

Remove the sauce from the heat before adding cheese. For the smoothest, most luxurious mac and cheese sauce, you don’t want the sauce to be cooking, still, when you stir in the cheese.

What to Serve with Mac and Cheese

Add bacon. Being a mixed carnivore-and-veggie household, sometimes I like to serve this baked mac and cheese with some crumbled bacon that the carnivores can drop over the top.

Serve with salad. A simple green salad, kale salad, or quinoa chickpea salad are perfect accompaniments to mac and cheese!

Make-Ahead Notes

I often assemble it up to the point of baking and refrigerate for up to 48 hours before it’s time to bake it. However! Your mac and cheese might not be quite as creamy as if it had gone straight into the oven. It will still be delicious, but that’s a downside.

Can You Freeze Mac and Cheese?

Yes, I have frozen it with success! I make it up to the point of baking, cover well, and freeze right in the pan.  Then I bring it out and let it thaw at room temp for an hour or so, and then into the oven. Just like making it ahead and refrigerating it, the result isn’t quite as saucy. But still delish.

Frequently Asked Questions

Do you use bags of shredded cheese or freshly grated?

I definitely prefer freshly grated, as pre-shredded cheese can result in a grainier sauce. That said, the convenience of pre-shredded cheese can’t be denied! And a mac and cheese with pre-shredded cheese is better than no mac and cheese at all. So do what works best for you!

What can I add to mac and cheese for flavor?

I love adding seasonings to the roux to amp up my mac and cheese. This one has smoked paprika for – yep – a smoky note. And I love how dry mustard powder helps emphasize the cheesy flavor. Some readers like to add a hefty pinch of onion powder, others love a bit of nutmeg. If you like heat, adding jalapeños is delicious (get my Jalapeño Mac & Cheese recipe here).

Do I have to use 2% milk?

No! Whole milk will do just fine; the result may be a bit thicker though.

Can I double this recipe?

Yes. I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan!

More Mac & Cheese Recipes

• If you’re vegan, this Ridiculously Creamy Vegan Shells & Cheese or Super Creamy Vegan Stovetop Mac & “Cheese” will totally hit the spot.
• Veggie Lover’s Stovetop Mac & Cheese makes it a full-meal deal with broccoli, cauliflower, and carrots.
• Stovetop Butternut Mac & Cheese with pureed butternut squash and heavy whipping cream makes the most decadently creamy mac and cheese you may ever have.
• Jalapeno Mac & Cheese and Southwest Mac & Cheese lend a spicy spin!

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The Best Baked Mac & Cheese Recipe Ever

Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.

Course Main Course, Side Dish

Cuisine American

Keyword baked mac and cheese, best mac and cheese, best mac and cheese recipe, mac and cheese, mac and cheese recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 442kcal

Author Kare

Ingredients

• 8 ounces macaroni or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon smoked paprika plus more for sprinkling on top
• 2 1/2 cups 2% milk
• 3 cups shredded medium cheddar cheese approx. 12 ounces **

Instructions

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a 2-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.

Notes

Meat option

Add cooked and crumbled bacon to the top of individual servings (or the whole thing if your whole clan is carnivorous).

Please resist adding more pasta and cheese!

*Please resist the urge to add more pasta to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it!

**Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.

Make-ahead notes

When you make this recipe ahead of time, please know the result may be a tad more dry. Still delicious! But a little less saucy. I recommend assembling it up to the point of baking, refrigerating, then, before baking, let it sit at room temperature for about 30 minutes. Then proceed with baking.

Adapted from the Bev’s Macaroni and Cheese recipe on Food.com

Nutrition

Serving: 1g | Calories: 442kcal | Carbohydrates: 38g | Protein: 23g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 601mg | Potassium: 287mg | Fiber: 1g | Sugar: 7g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 542mg | Iron: 1mg

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