Since Mac and Cheese Day is tomorrow. BUHLE MBONAMBI sourced macaroni and cheese recipes to inspire you in the kitchen.

This assembled mac and cheese can be covered with plastic wrap and refrigerated a day in advance. Remove the plastic and let sit at room temperature for 20 minutes before baking. The baked mac and cheese can be covered tightly with aluminium foil and reheated in a 150ºC oven until warmed through.

Serves 12 1tbs light brown sugar 1 tsp seasoned salt 2 tsp granulated garlic (garlic

powder) 1 tsp onion powder 1 tsp coarsely ground black

pepper ½ tsp freshly grated nutmeg 16 tbs (2 sticks) unsalted butter, at room temperature, cut into small pieces 230g cream cheese, at room

temperature 1 cup full cream milk One 340g can evaporated milk 3 large eggs 450g dried elbow macaroni,

cooked 230g (2 cups) shredded sharp

cheddar cheese 340g packed, cubed processed

cheese 113g shredded mild cheddar

cheese Sweet paprika Preheat the oven to 180ºC. Use cooking oil spray to grease a 23 by 33cm baking dish and the non-shiny side of a large piece of aluminium foil, then place the dish on a baking sheet.

Whisk together the brown sugar, seasoned salt, garlic powder, onion powder, black pepper and nutmeg in a medium bowl.

Place the butter and cream cheese in the bowl of a stand mixer or hand-held mixer (or use a firm spoon); beat on medium speed until well incorporated. Stop to scrape down the bowl.

Add the whole milk, evaporated milk and eggs, beating on low speed to incorporate, until smooth.

Combine the cooked macaroni, the shredded sharp cheddar cheese and the processed cheese cubes in a large mixing bowl. Add the butter mixture and spice mixture, stirring gently to distribute and coat evenly.

Transfer to the baking dish on the baking sheet. Cover tightly with the foil (sprayed side down).

Bake (middle rack) for 30 minutes, uncover and stir the mixture, then recover and bake another 15 to 30 minutes, or until just set.

Uncover; scatter the mild cheddar evenly over the top, then sprinkle lightly with the paprika. Return to the oven and bake for 10 to 15 minutes or until a crust forms on top. Serve warm. – The Washington Post THIS recipe relies on a supergooey cheese sauce that satisfies those who like both nachos and macaroni and cheese. It’s mixed with chili, which helps the sauce spread out to be a little less stretchy. Full-fat coconut milk will work here, but because it is a little more oily and has a more pronounced coconut flavour than low-fat coconut milk, the latter is preferable.

Nutritional yeast is used to enhance the flavour and boost the nutrition in vegetarian and vegan dishes. It tastes a little cheesy and is available at health food stores and online. Make 14 Servings MAKE AHEAD The raw cashews need to be soaked for 8 hours or boiled for 10 minutes. chili con carne (a spicy stew containing spices, chilli peppers, meat, tomatoes and beans) ½ cup raw cashews 1 cup warm tap water 1 cup warmed low-fat coconut

milk 1/3 cup tapioca starch (available from health stores and online) 1/3 cup nutritional yeast ¼ cup fresh lemon juice 1tbsp white or brown miso paste (available at Asian supermarkets and restaurants) 2tsp maple syrup 1tsp onion powder 1tsp granulated garlic powder 1tsp kosher salt, or more as

needed ¼ tsp ground turmeric 450g dried macaroni, justcooked or reheated (8 cups) 3 cups of your favourite vegan

chili con carne (chili) warmed Soften the cashews either by covering them in water in a bowl and soaking them for 8 hours (at room temperature) or by cooking them in a pot of boiling water for 10 minutes. Drain.

Transfer the cashews to a blender with the warm tap water, warm coconut milk, tapioca starch, nutritional yeast, lemon juice, miso, maple syrup, onion and garlic powders, the teaspoon of kosher salt and the ground turmeric.

Purée for several minutes on high speed, until smooth.

Pour that blended mixture into a medium saucepan; cook over medium heat, stirring constantly, for 5 to 10 minutes or until it thickens into a sauce. Note: The sauce goes from thickened to a gooey mass of cheese rather quickly, so remove from the heat promptly.

Combine the sauce with the hot macaroni until evenly coated, then mix in the vegan chili until well incorporated.

Taste, and add salt as needed. Serve right away. – The Washington Post Serves 2 180g uncooked macaroni 90g beans, green, sliced 1 medium courgette, sliced 1 medium pepper, all types,

de-seeded and sliced 120g cauliflower, raw, or broccoli,

broken into small florets 450ml milk, skimmed 3 tbsp. (level) cornflour 90g cheese, cheddar, half fat, grated METHOD:

Preheat the oven to 190°C or Gas Mark 5.

Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.

While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended.

Heat, stirring constantly, with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper. Drain the macaroni and add the cheese sauce, stirring well.

Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese.

Bake for 15-20 minutes, until the cheese melts and turns golden brown. – Daily Mail