Microwave Vegan Mac Cheese Recipes

Steps:

• Combine pasta, water, and 1 pinch of salt in a microwave-safe mug and stir to combine.
• Microwave on high for 4-5 minutes, or until ninety percent of water has been absorbed.
• Add almond milk, vegan butter, nutritional yeast, and 1 pinch of salt, and stir well until combined.
• Microwave for 30 more seconds.
• Stir again and sprinkle on paprika to taste.
• Enjoy!

Steps:

• Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

Steps:

• Mix the macaroni, water, and salt in a microwaveable mug.
• Microwave for 2-3 minutes, then stir.
• Add the milk, cheese, salt, and pepper, then stir.
• Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.
• Enjoy!

Steps:

• Boil 1 dry cup of macaroni in salted water for about 7-8 minutes-- an al dente texture is important or else this gets too mushy.
• Drain the macaroni and put into a microwave-safe dish.
• Put the soy cheese (or real cheese if you do the non-vegan option) into the dish and mix well.
• Mix the nutritional yeast with the soymilk and pour in the dish too.
• Add the paprika and mustard powder and mix well again.
• Microwave for 2-3 minutes or until all the soy cheese has melted. Mix well, and if it looks like there's still liquid at the bottom from the soymilk, nuke again for another minute or so and mix again.
• Yields about 2 one-cup servings but sometimes if I'm really hungry I just eat the whole thing out of the container and call it dinner!
• On that note, if you'd like to make it a small one-dish meal, try adding some chopped broccoli, tomato slices, and/or dulse leaves or flakes for "bacon" since those 3 things commonly are baked in mac & cheese dishes.

Steps:

• Stir the macaroni, 1 cup of the milk and 1/4 teaspoon salt in a microwave-safe 4-quart bowl. (It is important that you use a bowl large enough to prevent the milk from boiling over.) Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 4 minutes in either an 1,100- or a 700-watt oven. Uncover (be careful to avoid the hot steam) and stir. Cover and microwave on high (at 100 percent power) until the macaroni is about two-thirds cooked, a little harder than al dente, 1 1/2 minutes in an 1,100-watt oven or 3 1/2 minutes in a 700-watt oven.
• Add the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. Stir well, cover tightly and microwave on high (at 100 percent power) until all the cheeses have melted, 4 minutes in an 1,100-watt oven or 4 1/2 in a 700-watt oven. Stir until thoroughly combined. If there are still some pieces of unmelted cheese, microwave again, covered, in 30-second increments. (The sauce will continue to thicken as it sits.) If desired, transfer to a decorative dish for serving.

Steps:

• Find a mug that holds twice the volume of your dry pasta - the bigger, the better. Add the macaroni and your liquid of choice. Cover with cling film and pierce 3 times. Stand the mug in a microwave-proof bowl to catch any spillages, and cook in the microwave on High for 2 mins. The liquid will bubble up and over the sides, so tip any liquid from the bowl back into the mug (be careful as it will be very hot) and give it a good stir. Leave to stand for 1 min.
• Repeat twice more or until the pasta is cooked (it may take longer depending on the pasta), then remove from the microwave. Stir through the butter, cheese and spinach or Marmite, if using. The heat from the pasta should melt the cheese and wilt the spinach, but if not, pop back in the microwave for 30 secs.

Steps:

• Put the pasta in a ceramic or glass microwavable bowl. Pour over 700ml boiling water and cook for 2 mins on high; stir and repeat twice more (6 mins in total). Drain the pasta and return it to the bowl.
• Put the cornflour and 1 tbsp milk into a jug and stir to make a paste. Add the remaining milk and mix well. Pour over the pasta.
• Mix in the mustard, along with the grated gruyère and cheddar, and stir well. You can cook the pasta in the same bowl or tip it into a microwavable serving dish.
• Cook on high for 5 mins, stirring halfway through. Sprinkle over the parmesan and dot with small pieces of butter. Cook for a further 2 mins, then serve with a good grating of black pepper, if you like.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
• Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
• Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
• Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
• If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
• Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.