Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
4-cheese Baked Macaroni and Cheese

4-cheese Baked Macaroni and Cheese

  • Author: Jonathan
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A warm, creamy, and cheesy 4-cheese Baked Macaroni and Cheese made with plant-based cheeses and butter, delivering ultimate comfort food with a perfectly crunchy golden topping. This plant-based recipe blends rich flavors and textures for a cozy, crowd-pleasing dish that is simple to prepare and easy to customize.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni

Cheese Sauce

  • 3 tablespoons plant-based butter
  • 3 tablespoons all-purpose flour
  • 3 cups plant-based milk
  • 1 cup cheddar (plant-based) cheese, shredded
  • 1 cup mozzarella (plant-based) cheese, shredded
  • 1/2 cup Parmesan (plant-based) cheese, shredded
  • 1/2 cup Gruyere (plant-based) cheese, shredded
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon pectin (natural gelling agent)

Topping

  • 1 cup panko breadcrumbs
  • 2 teaspoons plant-based butter (optional, for tossing with breadcrumbs)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, as it will continue to cook during baking. Drain and set aside.
  2. Prepare the Cheese Sauce: In a saucepan over medium heat, melt the plant-based butter. Whisk in the all-purpose flour to form a smooth roux, cooking until it becomes light golden. Gradually whisk in the plant-based milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens to a velvety consistency.
  3. Add the Cheeses and Flavorings: Slowly stir in the shredded cheddar, mozzarella, Parmesan, and Gruyere (all plant-based) cheeses, mixing well to fully melt each. Add the vegetarian Worcestershire sauce (natural), apple cider vinegar, garlic powder, salt, and black pepper, stirring to combine. Finally, mix in the pectin (natural gelling agent) to ensure a luscious and stable sauce.
  4. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and gently fold until every piece is evenly coated. Pour the mixture into a greased baking dish.
  5. Add Breadcrumb Topping and Bake: If desired, toss the panko breadcrumbs with plant-based butter for extra crunch. Sprinkle the breadcrumbs evenly over the mac and cheese. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the top is golden and bubbly. Let the dish rest for 5 minutes before serving.

Notes

  • Cook pasta slightly less than al dente to prevent mushiness after baking.
  • Add harder cheeses like Parmesan later to ensure smooth melting.
  • Use room temperature plant-based milk for even sauce thickening without lumps.
  • For a crispier topping, toss panko with plant-based butter before baking.
  • Let the baked dish rest for 5 minutes to thicken and allow clean slicing.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 0mg

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

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