Best 5 Veggie Lovers Stovetop Mac Cheese Recipes

STOVE TOP MAC-N-CHEESE

Steps:

• In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
• Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

THE BEST STOVETOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

STOVETOP MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.

SUPER CREAMY VEGAN STOVETOP MAC & "CHEESE"

Steps:

• Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
• While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and sweet potatoes. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (I use a Vitamix).** Set aside.
• Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
• Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated. Serve.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.