Baked Mac n Cheese

My grandmother made the best baked Mac n cheese and when we were pre-vegan, we made it at least once a month. She used a secret ingredient...Campbell's Cream of Mushroom Soup, man I loved that stuff!! After we became vegan, we thought we had to say good-bye to this family favorite. But I learned how to make mushroom soup and cheddar cheese. Now days, with Veganism on the rise, there are so many fantastic cheese options on the market so I no longer make the cheese for this recipe. I do make other cheeses still.


Below are two different methods, both great, to make baked Mac n Cheese. One with mushroom soup and the other without. My mushroom soup recipe is linked below.


We like to top our baked Mac n Cheese with crushed Italian Stewed Tomatoes.




Info for ALL recipes


Grandma Johnson's Baked Mac n Cheese


  • One box uncooked macaroni

  • 2 cups mushroom soup

  • 3 cups (or more) cheese (any kind, we prefer sharp cheddar)

Topping:

Mix the following ingredients.

  • 1 cup breacrumbs

  • 4 Tbsp melted butter


Instructions

  • Cook the macaroni according to package directions. Drain. Preheat the oven to 350F.

  • Heat mushroom soup, add cheese. Wish until cheese has completely melted and it's nice and creamy.

  • Remove from the heat and mix in the cooked macaroni.

  • Pour the Mac n cheese into a casserole dish cover with the topping.

  • Bake for 25-30 until the bread crumbs are golden brown.






Baked Macaroni and Cheese (no mushroom soup)

From Glue & Glitter


Ingredients

  • One box uncooked macaroni

  • 4 tablespoons butter

  • 4 tablespoons all-purpose flour

  • 3.5 cups milk

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon sea salt

  • 3 cups cheese (any kind, we prefer sharp cheddar)

Instructions

  • Cook the macaroni according to package directions. Drain. Preheat the oven to 350F.

  • Heat the butter in a Dutch oven on medium-low heat. When it's completely melted, add the flour and cook, stirring constantly, until you've got a thick paste. This takes about 3 minutes.

  • Slowly add the vegan milk, whisking out any lumps as you go. Once all of the milk is in the pan, add the spices, salt, and pepper.

  • Bump the heat up to medium, and simmer, stirring frequently, for 15 minutes. Keep an eye out, because like cow's milk, vegan milk will get a skin on top if you don't stir often enough. You may need to lower the heat once you get to a simmer to keep it slow and steady - you don't want a rolling boil.

  • Remove the pan from the heat, and while the milk mixture is still hot, add 1 cup of the shredded vegan cheese, stirring to melt. Add the cooked macaroni, stirring to get a nice, even mix.

  • Spread the remaining 1 cup of vegan cheese over the top of the macaroni mixture, and bake for 30 minutes.


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