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4-cheese Baked Macaroni and Cheese

4-cheese Baked Macaroni and Cheese

  • Author: Samuel
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Enjoy a creamy and gooey 4-cheese Baked Macaroni and Cheese featuring smoked turkey bacon and a luscious blend of plant-based cheeses. This comforting and flavorful dish combines melty cheese perfection, smoky savory notes, and a crispy golden breadcrumb topping, perfect for family dinners or casual gatherings.

Ingredients

Scale

Pasta and Bacon

  • 12 oz elbow macaroni
  • 6 slices smoked turkey bacon

Cheese Sauce

  • 2 tbsp plant-based butter
  • 2 tbsp all-purpose flour
  • 2 1/2 cups plant-based milk
  • 1/2 cup plant-based cheddar cheese, shredded
  • 1/2 cup plant-based mozzarella cheese, shredded
  • 1/4 cup plant-based parmesan cheese, shredded
  • 1/4 cup plant-based cream cheese
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1 tsp Dijon mustard (natural)
  • 1 tsp apple cider vinegar (natural)
  • 1/2 tsp natural gelling agent
  • Salt and pepper to taste

Topping

  • 1 cup panko breadcrumbs (natural)
  • 1 tbsp plant-based butter, melted

Instructions

  1. Cook the Pasta: Boil elbow macaroni in salted water until just al dente, ensuring it retains some bite after baking. Drain well and set aside to cool slightly.
  2. Prepare the Smoked Turkey Bacon: In a skillet, cook the smoked turkey bacon until crispy and browned. Remove from heat and chop into bite-sized pieces for mixing into the macaroni later.
  3. Make the Cheese Sauce: In a saucepan, melt plant-based butter over medium heat. Whisk in all-purpose flour to form a roux, cooking until golden and bubbly. Gradually add plant-based milk while whisking continuously to avoid lumps. Stir in plant-based cheddar, mozzarella, parmesan, and cream cheeses until fully melted and smooth. Season with vegetarian Worcestershire sauce (natural), Dijon mustard (natural), apple cider vinegar (natural), salt, pepper, and natural gelling agent to thicken the sauce perfectly.
  4. Combine Pasta and Sauce: Mix the cooked macaroni and smoked turkey bacon with the creamy cheese sauce until the pasta is evenly coated and glossy.
  5. Assemble and Bake: Transfer the macaroni mixture into a baking dish. Combine panko breadcrumbs (natural) with melted plant-based butter and sprinkle evenly on top for a crispy crust. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.

Notes

  • Use fresh pasta cooked just right to absorb sauce flavors without turning mushy during baking.
  • Choose quality plant-based cheeses to ensure great flavor and melting consistency.
  • Cook the roux (flour and butter mixture) thoroughly to avoid a grainy sauce texture.
  • Taste and adjust seasoning gradually, especially salt and acidic components like apple cider vinegar.
  • Mix melted plant-based butter with breadcrumbs for the crispiest, most golden topping.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: baked macaroni and cheese, plant-based cheese, smoked turkey bacon, comfort food, creamy macaroni, gluten free

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