Easiest Way to Create Tantalizing Baked Faux "Mac" and Cheese

Baked Faux "Mac" and Cheese. He BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe.

My version uses a combination of cheeses for a gloriously cheesy dish! Today I'm showing you how to make some Vegan Mac & Cheese Recipe that's easy to make, healthy, and so dang DELICIOUS! This baked mac and cheese is heavy on the cheesy insides, crunchy outsides, and OMG vibes. You can cook Baked Faux "Mac" and Cheese using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Baked Faux "Mac" and Cheese

1. Prepare 1 head of cauliflower.
2. You need 1 pound of cheese (I used cheddar and pepper jack).
3. You need 1/2 cup of milk (I used cashew).
4. It's 1 of medium onion, diced.
5. You need 1/2 pound of deli ham.
6. It's 3 of medium carrots, shredded.
7. You need 2 Tbs of spicy mustard.
8. It's 2 cups of cracker crumbs.

It is light on redeeming health value. If this baked mac and cheese happens to be fed to you by a friend who invites you over when you are sad beyond sadness, then your life is not so bad after all, is it, now? Best cheese for Mac and Cheese? A combination of Gruyere and mozzarella cheese.

Baked Faux "Mac" and Cheese instructions

1. Chop and steam cauliflower until very tender. Drain well and mash with fork, set aside..
2. Preheat oven to 400°.
3. In sauce pan, add milk, cheese and mustard. Melt cheese over low heat..
4. In 9x13 greased baking dish, add onion, carrot and chopped ham..
5. Once cheese is melted, mix in cauliflower and pour into baking dish. Mix thoroughly..
6. Top with crackers, cover baking dish with foil and bake 45 minutes..

Gruyere for the most superior flavour with the best melting qualities for How to make Baked Mac and Cheese. Baked mac and cheese has a bad reputation for being gummy, soggy, and downright inedible. This is a recipe to fix all of that. Its subtle sweetness balances out the salty cheeses and eliminates the need for a roux. Good, standard white cheddar (and Velveeta)!