Description
Creamy Broccoli Mac and Cheese is a comforting and cheesy plant-based meal packed with vibrant broccoli florets and a smoky hint from turkey bacon. This quick and easy recipe blends tender elbow macaroni with a luscious plant-based cheese sauce, delivering a satisfying, nutritious, and indulgent dish perfect for any weeknight or gathering.
Ingredients
Scale
Pasta and Vegetables
- 2 cups elbow macaroni
- 2 cups fresh or frozen broccoli florets
Cheese Sauce
- 1/4 cup plant-based butter or oil
- 1/4 cup all-purpose flour
- 2 1/2 cups plant-based milk
- 1 1/2 cups plant-based cheese blend, shredded or cubed
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon onion powder (natural)
- Salt, to taste
- Black pepper, to taste
Additional Ingredients
- 4 slices smoked turkey bacon
Optional Toppings and Variations
- Toasted breadcrumbs or crushed nuts
- Shredded chicken or diced tofu for protein boost
- Sautéed mushrooms, spinach, or roasted red peppers
- Pinch of smoked paprika or red pepper flakes
- Coconut cream instead of plant-based milk for creamier sauce
- Fresh chopped parsley or chives for garnish
Instructions
- Prepare the pasta and broccoli: Bring a large pot of salted water to a boil. Cook the elbow macaroni until just tender, about 7 to 8 minutes. Add the broccoli florets during the last 3 minutes of cooking to make them crisp-tender. Drain the pasta and broccoli together and set aside.
- Cook the smoked turkey bacon: In a large skillet over medium heat, cook the smoked turkey bacon until crisp and lightly browned. Remove from the skillet, chop into bite-sized pieces, and set aside, keeping the flavors left in the pan.
- Make the cheese sauce: Using the same skillet, melt plant-based butter or heat oil. Whisk in the flour to make a smooth roux. Slowly add plant-based milk while stirring constantly until the sauce thickens. Gradually mix in the plant-based cheese a handful at a time, stirring until the sauce is velvety smooth.
- Add seasonings and natural flavors: Stir in vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), natural gelling agent, garlic powder (natural), onion powder (natural), salt, and black pepper. Adjust seasoning to taste.
- Combine all ingredients: Fold the cooked pasta and broccoli into the cheese sauce along with the chopped smoked turkey bacon. Stir gently until everything is evenly coated and heated through.
- Serve and enjoy: Transfer to serving bowls or a casserole dish. Optionally, top with toasted breadcrumbs or crushed nuts before serving. Garnish with fresh chopped parsley or chives if desired.
Notes
- Avoid overcooking broccoli to retain color and slight crunch.
- Use plant-based cheeses designed to melt smoothly for best sauce texture.
- Add plant-based milk slowly when making sauce to prevent lumps.
- Season gradually and taste frequently to balance flavors.
- Use fresh broccoli and quality smoked turkey bacon for optimal flavor.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Reheat gently with a splash of plant-based milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: broccoli mac and cheese, creamy mac and cheese, plant-based cheese recipe, turkey bacon mac and cheese, vegetarian mac and cheese
