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

The Star Early Edition - - VERVE -

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

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