Mac 'n' Cheese. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Louis to try out the diner's famous macaroni and cheese. The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. You can cook Mac 'n' Cheese using 18 ingredients and 21 steps. Here is how you cook that.

Ingredients of Mac 'n' Cheese

Prepare of Pot or cooking blender (e.g. Thermomix).
You need 640-650 g of yellow potatoes.
Prepare 130 g of carrots.
You need 330-350 g of onion.
Prepare 19 g of garlic.
You need 880 g of water (4cups).
It's of OPTIONAL (for color & health) :.
You need 4 g of fresh turmeric.
It's of After boiling veggies add :.
You need 35 g of nutritional yeast (4 heaped tbsp).
Prepare 16 g of Himalayan salt (2tsp).
You need 140 g of soaked cashews (1cup).
Prepare of optional for a more cheddary color :.
You need 1/2 tsp of turmeric (unless you out in fresh one already).
It's of Pasta pot.
Prepare 950-1000 g of your-choice pasta (traditionally macaroni).
Prepare of Oven.
Prepare of Optimal : Handful Vegan cheese for cheesy top after baking.

I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. Mac and Cheese is worthy of serving as a meal in its own right, served with just a fresh green salad or simple vegetable side. Nothing heavy because Macaroni Cheese is so rich as it is! As a side dish, it will compliment virtually any non-Asian main dish.

Mac 'n' Cheese step by step

Largely cubed veggies into cooking blender e.g. thermomix = tmx.
OR without tmx: smaller cubed veggies into pot with boiling water (amount as required in recipe, here 4c).
Add 4cups of hot water to tmx (if water room-temp, add 5min more to cooking time in next step).
Program varoma for 20min at speed 1 and cover with lid and sieve.
Without tmx: boil veggies until buttery soft, ca. 20min.
Bring slightly salted water to a boil..
Add pasta (macaroni, in Spain "tiburon pequeño" are perfect) and cook until 'al dente' (remember the pasta will soak up a lot of 'cheese' sauce, so don't make it mushy soft).
When veggies done, turn temperature off and leave in pot / tmx with lid on.
Without the cooking blender you could now place veggies into a normal thermoresistant blender OR.
Use whatever you usually use to blend food in. This will take much longer of course manually, but don't give up. You might want to have blended your cashews first apart from the veggie mix and strain the last bits out before adding to veggies..
Add seasonings, optional turmeric, and cashews to pot or tmx with veggies.
For tmx program 100°C 90sec speed 6 OR if using non-cooking blender, blend w/out the temperature option.
The cashews probably won't be fully integrated and smooth, so continue blending for 60sec at highest speed.
Drain pasta when finished and place into oven-proof casserole.
Pour ¾ blended veggie mix (should resemble melted cheese) over pasta and mix well.
Several dashes of pepper of your choice over pasta, don't stir and cover with left ¼ veggie 'cheese' sauce.
Sprinkle cheese if melted cheese crust desired.
For 10min into 220°C oven.
Let bake and check for melted cheese. Turn down to 170C as soon as melted and leave in 5min longer.
Take out of oven, let stand 5min. Then portion and serve w/paprika mild or spicy - as you prefer.
Depending on individual taste, you or your guests might want to add some salt and pepper over mac'n'cheese.

Cooked sliders and/or macaroni and cheese, for. Pour in the drained, cooked macaroni and stir to combine. In fact, one of the easiest mistakes when making macaroni and cheese is using the wrong kind of pasta. We suggest steering clear of long, thin, perfect-for-twirling varieties like spaghetti, fettuccini, and linguini. Choose a pasta with a good shape and plenty of nooks for capturing pockets of cheese like shells, cavatappi, or our no-fail elbow.