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4-cheese Baked Macaroni and Cheese

4-cheese Baked Macaroni and Cheese

  • Author: Eric
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This easy 4-cheese Baked Macaroni and Cheese features creamy, comforting plant-based cheeses blended into a luscious sauce, baked with a golden crispy breadcrumb topping. Perfect for family dinners and cozy gatherings, it combines four distinct plant-based cheeses for rich, savory flavor and tender pasta in every bite.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni

Cheese Sauce

  • 3 tbsp plant-based butter
  • 3 tbsp all-purpose flour
  • 3 cups plant-based milk (warm)
  • 1 cup plant-based cheddar cheese, shredded
  • 1 cup plant-based mozzarella cheese, shredded
  • 1/2 cup plant-based parmesan cheese, shredded
  • 1/2 cup plant-based gruyère cheese, shredded
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp apple cider vinegar (natural)
  • 1 tsp natural gelling agent

Topping

  • 1 cup breadcrumbs

Instructions

  1. Cook the Pasta: Boil elbow macaroni in salted water until just al dente, about 7-8 minutes. Drain thoroughly and set aside to prevent mushiness after baking.
  2. Make the Cheese Sauce: In a large saucepan, melt plant-based butter over medium heat. Whisk in all-purpose flour to form a roux and cook for about 2 minutes until lightly golden. Slowly pour in warm plant-based milk, whisking constantly to avoid lumps. Once the mixture thickens, stir in the shredded cheddar, mozzarella, parmesan, and gruyère cheeses (all plant-based), vegetarian Worcestershire sauce (natural), garlic powder, onion powder, and apple cider vinegar (natural). Add the natural gelling agent and continue stirring until the sauce is smooth and all cheeses are melted.
  3. Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and mix well to ensure every piece is fully coated and creamy.
  4. Prepare for Baking: Transfer the macaroni and cheese mixture into a baking dish. Evenly sprinkle breadcrumbs on top for a crunchy crust.
  5. Bake to Golden Perfection: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until the breadcrumb topping is golden brown and the sauce bubbles at the edges. Let it rest a few minutes before serving.

Notes

  • Use warm plant-based milk to help the sauce thicken faster and prevent lumps.
  • Do not overcook the pasta; keep it slightly firm to avoid soggy texture after baking.
  • Choose a balance of sharp, mild, and meltable plant-based cheeses for a complex, creamy sauce.
  • Cover the dish with foil for the first 15 minutes of baking to keep the sauce moist, then uncover for a crispy topping finish.
  • For extra crunch, toast the breadcrumbs in a pan with a bit of plant-based butter before sprinkling on top.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: baked macaroni and cheese, vegan mac and cheese, plant-based cheese recipe, creamy macaroni, comfort food

Find it online: https://smartmealsguide.com/4-cheese-baked-macaroni-and-cheese/