Description
This creamy baked mac and cheese combines a rich, velvety sauce with perfectly cooked pasta and a crunchy breadcrumb topping. A true comfort food classic, this dish is perfect for weeknight dinners, gatherings, or any occasion that calls for indulgence.
Ingredients
For the Pasta:
- 3/4 lb (340 g) macaroni (elbow, cavatappi, or rigatoni)
For the Cheese Sauce:
- 1 medium onion, diced
- 4 garlic cloves, thinly sliced
- 2 1/2 cups (375 g) raw cashew pieces (soaked if not using a high-powered blender)
- 2 3/4 cups (650 ml) water
- 1/2 cup (50 g) nutritional yeast
- Juice of 1/2 lemon
- 1 tablespoon onion powder
- 3/4 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 3/4 teaspoon smoked paprika
- 1 1/2 teaspoons sea salt (or to taste)
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon fennel seeds (optional)
- Pinch of sea salt
For Garnish:
- Chopped fresh herbs (chives, scallions, or parsley)
- Crispy toppings (fried onions, chili flakes, or black pepper)
Instructions
- Prepare the Cashews (if needed):
- If not using a high-powered blender, soak the cashews in hot water for at least 2 hours. Drain before use.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the macaroni until al dente according to package instructions. Drain and set aside.
- Sauté the Onion and Garlic:
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Sauté the diced onion with a pinch of salt until softened and lightly golden.
- Add the garlic and cook for another 30 seconds, being careful not to burn it.
- Blend the Cheese Sauce:
- In a blender, combine the sautéed onion and garlic, soaked cashews, water, nutritional yeast, lemon juice, onion powder, garlic powder, Dijon mustard, smoked paprika, and sea salt.
- Blend until smooth and creamy.
- Combine Pasta and Sauce:
- Pour the cheese sauce into a large skillet or pot and bring to a gentle bubble over medium heat.
- Simmer for a few minutes, stirring constantly, until thickened.
- Add the cooked pasta and toss to coat evenly.
- Prepare the Breadcrumb Topping:
- Heat a separate skillet over medium-high heat and add olive oil.
- Add fennel seeds (if using) and toast until fragrant.
- Stir in the panko breadcrumbs and toast until golden brown.
- Season with a pinch of sea salt.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- Transfer the mac and cheese to a baking dish.
- Sprinkle the toasted breadcrumbs evenly over the top.
- Bake for 10–15 minutes, or until the topping is crisp and golden.
- Garnish and Serve:
- Garnish with fresh herbs or crispy toppings of your choice.
- Serve warm and enjoy!
Notes
- Cashew Substitution: If you prefer dairy, substitute cashews and nutritional yeast with 2 cups of shredded cheddar or a cheese blend.
- Breadcrumbs Tip: Toasting breadcrumbs separately ensures they stay crispy after baking.
- Reheat Tip: Add a splash of milk when reheating leftovers to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American