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4-cheese Baked Macaroni and Cheese

4-cheese Baked Macaroni and Cheese

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

Description

A comforting and flavorful 4-cheese Baked Macaroni and Cheese made with a creamy blend of plant-based sharp cheddar, mozzarella, parmesan, and cream cheese, combined with smoky turkey bacon and a golden crunchy breadcrumb topping. This dish offers a perfect balance of textures and tastes, perfect for cozy dinners or feeding a crowd.

Ingredients

Scale

Pasta and Protein

  • 2 cups elbow macaroni
  • 4 slices smoked turkey bacon, chopped

Cheeses

  • 1 cup sharp cheddar (plant-based), shredded
  • 1 cup mozzarella (plant-based), shredded
  • 1/2 cup parmesan (plant-based), grated
  • 1/2 cup cream cheese (plant-based), softened

Sauce Base

  • 3 tablespoons butter (plant-based)
  • 3 tablespoons all-purpose flour
  • 3 cups plant-based milk (unsweetened, neutral-flavored)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon mustard powder (natural)
  • 1/2 teaspoon garlic powder (natural)
  • 1/2 teaspoon paprika (natural)
  • 1/4 teaspoon natural gelling agent
  • Salt and pepper to taste

Topping

  • 1 cup breadcrumbs

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain well and set aside to prevent sogginess later.
  2. Prepare the Smoked Turkey Bacon: In a skillet over medium heat, cook smoked turkey bacon until crispy. Remove and finely chop for sprinkling in layers within the dish.
  3. Make the Cheese Sauce: In a saucepan, melt plant-based butter and whisk in all-purpose flour to form a roux. Gradually add plant-based milk while whisking continuously until smooth and slightly thickened. Stir in sharp cheddar, mozzarella, parmesan, and cream cheese (all plant-based) until fully melted and creamy. Season with vegetarian Worcestershire sauce (natural), mustard powder, garlic powder, paprika, salt, and pepper. Add a pinch of natural gelling agent to achieve that perfect sauce consistency.
  4. Combine Pasta and Sauce: Fold the cooked macaroni and half of the chopped smoked turkey bacon into the cheese sauce, ensuring every piece is beautifully coated with gooey, cheesy goodness.
  5. Assemble and Bake: Pour the macaroni cheese mixture into a buttered baking dish. Top with the remaining smoked turkey bacon and a generous layer of breadcrumbs for crunch. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until golden and bubbling.

Notes

  • Choose plant-based cheeses that melt well for a creamy sauce.
  • Cook pasta al dente to prevent mushiness after baking.
  • Use warm plant-based milk when adding to roux to avoid lumps.
  • Stir constantly during cheese melting for a smooth sauce.
  • Lightly toast breadcrumbs with a bit of plant-based butter before topping for extra crispness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: baked macaroni and cheese, plant-based cheese, smoked turkey bacon, comfort food, cheesy pasta

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