Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
4-cheese Baked Macaroni and Cheese

4-cheese Baked Macaroni and Cheese

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

Description

This creamy, rich 4-cheese Baked Macaroni and Cheese combines a luscious blend of plant-based cheeses with smoky turkey bacon (substitute if preferred) to create the ultimate comfort food. Featuring a velvety cheese sauce and a golden, crunchy crust, it is perfect for warming your soul and making family dinners or casual gatherings irresistibly memorable.

Ingredients

Scale

Macaroni and Cheese Base

  • 2 cups elbow macaroni (gluten-free if preferred)
  • 1 cup plant-based cheddar cheese, shredded
  • 1 cup plant-based mozzarella cheese, shredded
  • 1/2 cup plant-based parmesan cheese, shredded
  • 4 oz plant-based cream cheese
  • 2 tbsp all-purpose flour (gluten-free if needed)
  • 2 cups plant-based milk
  • 1/4 cup unsweetened grape juice (natural)
  • 1 tsp natural gelling agent
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • Salt and black pepper to taste

Smoky Turkey Bacon

  • 6 slices smoked turkey bacon (or plant-based bacon alternative)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain well and set aside, ensuring the pasta is tender but still firm to hold the cheese sauce.
  2. Prepare the Smoked Turkey Bacon: In a skillet over medium heat, crisp the smoked turkey bacon until golden and slightly caramelized. Remove, chop into bite-sized pieces, and keep warm for topping and mixing in the dish.
  3. Make the Cheese Sauce: In a saucepan, melt the plant-based cream cheese over low heat. Whisk in the flour to form a smooth paste, cooking gently to remove any raw flavor. Slowly add the plant-based milk and grape juice, whisking continuously to avoid lumps.
  4. Blend the Cheeses and Seasonings: Once the sauce thickens, gradually stir in the cheddar, mozzarella, and parmesan (plant-based) cheeses along with the natural gelling agent. Add garlic powder, onion powder, smoked paprika, vegetarian Worcestershire sauce, salt, and pepper, blending until smooth and luscious.
  5. Combine and Assemble: Fold the cooked macaroni and most of the smoked turkey bacon into the cheese sauce, reserving some bacon for topping. Transfer the mixture into a greased baking dish.
  6. Bake to Perfection: Sprinkle the reserved bacon on top and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until the top is beautifully golden and bubbling.

Notes

  • Use quality plant-based cheeses for the best creaminess and meltability.
  • Do not overcook the pasta; it should be slightly undercooked to maintain texture after baking.
  • Whisk constantly when making the cheese sauce to prevent lumps.
  • Adjust seasoning by tasting as you go; plant-based cheeses vary in saltiness.
  • Allow baked dish to rest a few minutes before serving to thicken perfectly.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3 g
  • Sodium: 500 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Keywords: baked macaroni and cheese, plant-based cheese recipe, creamy macaroni, comfort food, dairy-free macaroni, gluten-free pasta

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