Creamy Dairy Free Stove Top Mac And Cheese Recipes

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CREAMY DAIRY-FREE STOVE TOP MAC AND CHEESE

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Creamy Dairy-Free Stove Top Mac and Cheese image

Steps:

  • Bring a large pot of salted water to a boil. Add the shells and cook 1 minute less than package directions. Drain and set aside.
  • For the dairy-free Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, garlic powder and salt. Pulse until the consistency is a fine crumb. It will resemble freshly grated Parmesan.
  • For the vegan cheese sauce: In a large heavy-bottomed Dutch oven over medium heat, add the olive oil. Add the garlic and sweat for a minute or 2, until aromatic. Whisk in the flour until a sandy mixture forms. Slowly whisk in the cashew milk and allow the mixture to come to a simmer. Cook while whisking constantly until thickened, 3 minutes. Whisk in the Dairy-Free Parmesan and hot sauce and season with salt and pepper. Stir in the pasta and taste for seasoning. Serve.

1/2 pound medium shells pasta
1 cup raw cashews
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
4 tablespoons olive oil
2 cloves garlic, sliced
4 tablespoons all-purpose flour
2 1/2 cups cashew milk
1 tablespoon hot sauce, plus more to taste
Kosher salt and freshly ground black pepper

CREAMY MAC AND CHEESE GLUTEN FREE, DAIRY FREE (STOVE-TOP RECIPE)

I could not believe how unbelievable this macaroni and cheese recipe is! It looked just like mac and cheese out of a box (which is what my dd knew and loved) and tasted great. As someone who eats dairy regularly, nothing beats the original. But I have to admit that I would be willing to eat this stuff on its own, it tastes that good, but only if I acknowledge it as pasta in sauce, not as mac and cheese per se. But my dd hasn't had cheese in over a year, and she thinks this stuff is manna from heaven. Takes only about 20 minutes to prepare--and all on the stove! Gluten free, soy free, dairy free, casein free, etc. Heck, it's even a vegan recipe if you get the right noodles! Please leave feedback and advice on any variations. Thanks!

Provided by LawyerMom

Categories     Cheese

Time 23m

Yield 6 , 6 serving(s)

Number Of Ingredients 10



Creamy Mac and Cheese Gluten Free, Dairy Free (Stove-Top Recipe) image

Steps:

  • Prepare pasta according to box directions. (I prefer Ancient Quinoa Harvest gluten free pasta--that stuff tastes better than real wheat pasta.).
  • Either in a separate pot, or in the same pot (once you remove and drain the pasta), make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste. Use a medium-low flame and work quickly.
  • Add the non-dairy creamer and the almond/rice milk. Continue to whisk to blend well on medium heat. You should have a nice white sauce.
  • Add the Daiya cheese. Stir until completely melted (no lumps). This may take longer than expected--Daiya cheese takes much longer to melt entirely than real cheese.
  • Add the rest of the spices and stir. If you have any other mac & cheese variations, add those ingredients now. If the sauce is too thick, add more milk or creamer; if it's too thin, add more starch (slowly and sparingly).
  • When the sauce is at the desired consistency, pour in your pasta and coat with the sauce. Serve hot! To reheat leftovers, you may need to add more liquid and reheat on the stove since the "cheese sauce" tends to congeal thickly when cooled.
  • Enjoy!

Nutrition Facts : Calories 333.4, Fat 15.7, SaturatedFat 5.9, Cholesterol 19.8, Sodium 213.3, Carbohydrate 37.2, Fiber 2.1, Sugar 4.7, Protein 11.2

1 (8 ounce) box gluten free macaroni noodles (preferably corn-quinoa blend)
3/4 cup mimiccreme brand non-dairy coffee creamer
3/4 cup almond milk (or rice milk)
1 -2 cup of daiya brand gfcf cheddar cheese
3 tablespoons gfcf margarine (Earth Balance can work too)
3 tablespoons potato starch (or corn or tapioca starch)
1 tablespoon nutritional yeast
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon mustard powder

VEGGIE LOVERS' STOVETOP MAC & CHEESE

Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. Recipe by Gina Matsoukas of Running to the Kitchen.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 16



Veggie Lovers' Stovetop Mac & Cheese image

Steps:

  • Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don't have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate - lots of steam will escape!
  • Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you'll want a pot with high sides because you'll be adding everything to this pot later) over medium-low heat.
  • Stirring often so pasta doesn't stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
  • Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
  • Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
  • Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

3 cups cauliflower florets
3 cups broccoli florets
2-3 medum carrots (peeled and chopped (1 cup))
8 ounces whole wheat rotini (or similar shape pasta)
3 cups whole milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
6 ounces gouda cheese (shredded (about 1 1/2 cups))
4 ounces sharp cheddar cheese (shredded (about 1 cup))
2 ounces Parmesan cheese (shredded (about 1/2 cup))
3/4 cup frozen peas
1-2 tablespoons breadcrumbs for topping
Red pepper flakes for garnish (optional)

SUPER CREAMY VEGAN STOVETOP MAC & "CHEESE"

Vegan comfort food at its finest, this easy vegan mac and cheese is made with sweet potatoes, butternut squash, and other mainstream real-food ingredients. No weird stuff here - just pure macaroni and cheese-like deliciousness!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13



Super Creamy Vegan Stovetop Mac &

Steps:

  • Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
  • While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and sweet potatoes. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (I use a Vitamix).** Set aside.
  • Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
  • Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated. Serve.

8 ounces penne or macaroni pasta (shells and rotini are also good*)
3 cups diced butternut squash (about 1/2 small squash)
1 medium sweet potato (peeled and diced (about 2 cups))
1 tablespoon olive oil
1 cup chopped yellow onion (about 1/2 medium onion)
1 medium clove garlic (minced)
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1/2 cup vegetable broth
3/4 cup canned coconut milk
1 teaspoon to 1 tablespoon Tamari or soy sauce (to taste)

CREAMY STOVE TOP MACARONI AND CHEESE

My family's favorite macaroni and cheese - cooked on top of the stove rather than baked! It's flavor is enhanced by the addition of prepared mustard. Little children love it because it's so creamy and cheese-y. For potlucks, make ahead and reheat in microwave, stirring, just before carrying to dinner.

Provided by BeachGirl

Categories     Cheese

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6



Creamy Stove Top Macaroni and Cheese image

Steps:

  • In skillet on medium heat, melt butter; quickly whisk in flour to form a paste.
  • Immediately add milk, whisking constantly, to form a smooth medium white sauce.
  • Cook until mixture gnently boils and sauce thickens, adding a little more milk to make the sauce the consistency of gravy.
  • Add mustard and cheese, stirring to mix.
  • Cook until cheese melts and sauce is creamy.
  • Reduce heat to low and add macaroni, stirring to mix well and heat macaroni.
  • Serve.

2 cups macaroni, cooked according to package directions
1 1/2 tablespoons butter
2 tablespoons flour
1 1/2-2 cups whole milk or 1 1/2-2 cups skim milk
2 tablespoons prepared mustard
12 -16 ounces shredded cheddar cheese (medium , sharp or extra-sharp, 3-4 cups)

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