Description
Creamy Broccoli Mac and Cheese made with rich plant-based cheese, fresh broccoli, and a smooth natural gelling agent for a comforting, nutritious, and easy-to-make dish perfect for family dinners or weeknight meals.
Ingredients
Scale
Pasta and Vegetables
- 2 cups elbow macaroni
- 2 cups fresh broccoli florets
Sauce
- 2 cups unsweetened plant-based milk
- 1 cup plant-based cheese, shredded or cubed
- 1 tablespoon natural gelling agent
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon mustard (natural)
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon onion powder (natural)
- Salt, to taste
- Pepper, to taste
Optional Toppings and Variations
- Crushed walnuts or toasted plant-based breadcrumbs for topping
- Optional: peas, spinach, roasted bell peppers, baked tofu cubes, shredded chicken, fresh herbs like parsley or basil, crushed red pepper or smoked paprika for spice
Instructions
- Prepare the Pasta and Broccoli: Boil the elbow macaroni in salted water until just al dente, about 7-8 minutes, then drain. Steam or blanch the broccoli florets until bright green and tender but still crisp, about 3-4 minutes.
- Make the Cheese Sauce: In a saucepan, whisk together plant-based milk, plant-based cheese, natural gelling agent, and vegetarian Worcestershire sauce (natural). Heat gently, stirring continuously until the cheese melts smoothly and the sauce thickens to a creamy consistency.
- Add Flavor Enhancers: Stir in mustard (natural), garlic powder (natural), onion powder (natural), salt, and pepper. Adjust seasoning to taste, ensuring a rich and balanced flavor.
- Combine Pasta, Broccoli, and Sauce: Return the cooked pasta to the pot, add steamed broccoli, and pour the cheese sauce over. Toss everything gently to coat all pieces evenly with the creamy sauce.
- Serve or Bake: Serve immediately for a smooth, saucy experience or transfer to a baking dish. Optionally, sprinkle with crushed walnuts or plant-based breadcrumbs and bake in a preheated oven at 180°C (350°F) until golden brown and bubbling, approximately 15-20 minutes.
Notes
- Avoid overcooking pasta to maintain slightly firm texture.
- Whisk natural gelling agent gradually into warm liquids to prevent clumps.
- Use bright green, firm broccoli for best texture and flavor.
- Melt plant-based cheese gently over low heat to keep sauce smooth.
- Add spices and seasoning gradually, tasting as you go.
- Store leftovers in an airtight container refrigerated for 3-4 days.
- Freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.
- Reheat gently on stovetop or microwave; add a splash of plant-based milk if sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: broccoli mac and cheese, plant-based mac and cheese, dairy-free mac and cheese, creamy broccoli pasta, vegetarian comfort food
