Anne’s Not-Your-Average Mac ‘n Cheese

Vegetarian
Vegan
Dairy Free
Health score
16%
Anne’s Not-Your-Average Mac ‘n Cheese
45 min.
5
436kcal

Suggestions


Are you ready to take your love for mac and cheese to the next level? Introducing Anne’s Not-Your-Average Mac ‘n Cheese – a delightful twist on this classic favorite that caters to everyone, including those following vegetarian, vegan, and dairy-free lifestyles. In just 45 minutes, you can create a creamy, savory dish that is sure to impress even the pickiest eaters.

This recipe brings together a colorful medley of fresh organic vegetables like broccoli and carrots, packed with nutrients while adding vibrant flavors and textures. The star of the dish is the Follow Your Heart vegan cheddar, which creates a luscious sauce that perfectly envelops the rice pasta, ensuring every bite is a burst of cheesy goodness without any dairy. The balance of ingredients not only makes it delicious but also keeps it health-conscious, with a calorie count that will keep your guilt at bay.

Perfect as a side dish for family dinners, potlucks, or even as a comforting main course, this mac and cheese is versatile enough to suit all occasions. Plus, it's a fantastic way to sneak in some veggies for those who might be hesitant! Bake it to a satisfying golden brown, and watch as everyone gathers around the table, eager to dig in. Get ready to enjoy a meal that’s not just average – this mac ‘n cheese is truly extraordinary!

Ingredients

  • broccoli florets organic
  • 1.5 Tbsp brown rice flour sweet
  • bag tinkyada rice pasta 
  •  carrots organic
  • 1.5 Tbsp earth balance spread 
  • Tbsp oil for sautéing
  • 0.5  cabbage red organic
  • medium onion red
  • 0.5 tsp salt 
  • 0.8 soy milk plain
  • pkg follow your heart vegan cheddar 

Equipment

  • frying pan
  • sauce pan
  • oven

Directions

  1. Chop the veggies into whatever sizes and shapes you like, but small enough to fit on a fork. Shred the Follow Your Heart vegan cheddar, reserving 2 tbsp for topping. Set pasta water to boil.Make a roux by melting the Earth Balance in a small saucepan then adding the rice flour until it becomes a hot paste.
  2. Add ½ cup soymilk to the roux and bring to a simmer.
  3. Add the cheese, and 3 tbsp yeast, and stir until it melts. It will melt, eventually. If your sauce needs more liquid, add soymilk.Sauté veggies in oil, with salt and pepper, until tender, but crisp. Toss noodles and veggies with the cheese sauce in an oven-safe pan, taste for seasoning, and top with the remaining yeast and reserved vegan cheddar.
  4. Bake at 375 for 15-20 minutes until cheese melts. Enjoy.

Nutrition Facts

Calories436kcal
Protein8.89%
Fat11.16%
Carbs79.95%

Properties

Glycemic Index
57.95
Glycemic Load
45.63
Inflammation Score
-10
Nutrition Score
19.070434746535%

Flavonoids

Cyanidin
176.05mg
Delphinidin
0.08mg
Pelargonidin
0.02mg
Apigenin
0.05mg
Luteolin
0.26mg
Isorhamnetin
1.1mg
Kaempferol
1.63mg
Myricetin
0.2mg
Quercetin
5.41mg

Nutrients percent of daily need

Calories:436.32kcal
21.82%
Fat:5.52g
8.49%
Saturated Fat:1.17g
7.29%
Carbohydrates:88.96g
29.65%
Net Carbohydrates:78.91g
28.69%
Sugar:10.17g
11.3%
Cholesterol:0mg
0%
Sodium:316.27mg
13.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.89g
19.78%
Vitamin A:5265.54IU
105.31%
Vitamin C:70.04mg
84.9%
Vitamin K:55.92µg
53.26%
Fiber:10.05g
40.2%
Manganese:0.43mg
21.4%
Vitamin B6:0.37mg
18.63%
Potassium:433.45mg
12.38%
Vitamin E:1.82mg
12.15%
Folate:47.65µg
11.91%
Calcium:110.44mg
11.04%
Vitamin B3:2.09mg
10.45%
Vitamin B2:0.18mg
10.31%
Vitamin B1:0.13mg
8.58%
Iron:1.18mg
6.56%
Magnesium:25.91mg
6.48%
Vitamin B12:0.38µg
6.37%
Phosphorus:63.01mg
6.3%
Copper:0.1mg
4.88%
Vitamin B5:0.37mg
3.7%
Zinc:0.52mg
3.44%
Selenium:1.99µg
2.85%
Vitamin D:0.42µg
2.83%