mac Recipes

20-25 min cook time

5 Cheese No-Bake Mac & Peas

45-50 min cook time

Baked Vegan Mac & Cheese

Ingredients 1 box (10 oz.) Banza Brown Rice elbows 1 block (16 oz) silken tofu 1 cup unsweetened soy milk (or other high-protein plant milk) ¼ cup nutritional yeast (2-3 extra tbsp optional for added cheesiness) 2 ½ tbsp lemon juice 2 ½ tbsp miso paste 1 tsp garlic powder ½ tsp onion powder 1 tsp dijon mustard Optional: Pinch of nutmeg 2 tbsp olive oil  ¼ cup raw cashews  Salt and pepper to taste 1 ½ cups gluten free breadcrumbs (optional: tossed with olive oil, smoked paprika, garlic powder, and salt to taste) Optional: almond parmesan ¾ cups raw almonds 3 tbsp nutritional yeast  ½ tsp garlic powder ½ tsp salt  Freshly chopped parsley for garnish Directions Prepare Ingredients: Bring a medium pot of water to a boil. Preheat the oven to 375°F. Combine silken tofu, soy milk, nutritional yeast, lemon juice, miso paste, dijon mustard, olive oil, raw cashews, garlic powder and onion powder in a blender and blend until sauce is smooth and creamy. Season with salt and pepper to taste. Optional to add a pinch of nutmeg. Cook Banza: add Banza Brown Rice elbows to boiling water and cook according to package directions. Make Toppings (optional for added flavor): Mix gluten free breadcrumbs with olive oil, paprika, garlic powder, and salt in a bowl until breadcrumbs are well-coated. In a food processor, pulse together raw or blanched almonds, nutritional yeast, garlic powder and salt until the mixture is coarse for optional almond parmesan. Do not over-blend. Finish Baked Mac & Cheese: Combine the cheese sauce with Banza Brown Rice elbows until pasta is well-coated. Add into a 9x9 oven-safe greased dish and top with breadcrumbs. If using, top with almond parmesan. Cover with aluminum foil and bake at 375°F for 15 minutes. Uncover and cook for an additional 10-15 minutes. Optional to broil for 2-3 minutes. Garnish with chopped parsley and enjoy!

I tested 3 different brands of grocery-store boxed mac and cheese, and the creamiest was my favorite

The Banza Mac & Cheese had the perfect balance of richness and creaminess

20 min cook time

Macarrones con queso para estufa con queso cheddar fuerte en una olla

Is it mac & cheese, mac and cheese, mac n’ cheese, or macaroni and cheese? Whatever it’s called, this gooey stovetop mac is the ultimate side dish. Cook Time: 20 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 2 boxes Banza shells, or any shape that grabs sauce 5 tbsp unsalted butter 5 tbsp gluten free all purpose flour  2 ¾ cups whole or 2% milk, room temperature    1 cup sharp white cheddar, freshly grated ½ cup grated Parmesan Directions Cook Banza: Bring a large pot of water to a boil.  Add Banza and cook according to package directions. Strain, rinse, and set aside, reserving pot for next step.   Make Sauce: Add butter to pot from pasta and place over medium heat. Once butter is melted, add flour and whisk until flour disappears and clumps, 1-2 minutes. Pour in milk and 1 tsp salt. Increase heat to medium-high and bring the sauce to a simmer, whisking constantly until it thickens, 2-3 minutes more. Finish Sauce: Remove from heat and mix in white cheddar and Parmesan cheese. Taste and season with salt and fresh cracked pepper. Fold in the cooked Banza and gently toss to coat.

45 min cook time

Macarrones al horno con cuatro quesos

Forget the main dish. Forget all the other sides. This four-cheese baked mac is all you need for the best holiday dinner ever. Ingredients 2 boxes Banza cavatappi 3 tbsp unsalted butter  3 tbsp gluten free all purpose flour 2 cups milk ¼ tsp nutmeg ¼ tsp cayenne ¼ tsp dried mustard  8oz sharp white cheddar cheese, freshly grated 8oz Gruyère, freshly grated 4oz Asiago cheese, freshly grated  4oz Parmesan cheese, freshly grated  Small handful of fresh chives, thinly sliced Optional: 1 tbsp truffle oil Directions Cook Banza: Preheat oven to 400°F. Bring a large pot of water to a boil. Add Banza cavatappi and cook for 4 minutes. Strain, rinse with cold water and set aside. Build Sauce: Add butter to pot from pasta and return to medium heat. When butter is melted, add flour and whisk until smooth and bubbly, about 2 minutes. Add milk, nutmeg, dried mustard, cayenne and ½ tsp salt. Bring sauce to a boil, whisking constantly, then reduce to a simmer and cook for 2-3 minutes, or until sauce thickens.  Make Cheese Mixture: In a large bowl combine cheddar, Gruyère, Asiago and Parmesan and mix to combine. Add half of cheese mixture (and truffle oil, if using) to pot with sauce, off heat, and whisk until sauce is smooth. Taste and season with salt and pepper as desired. Gently fold in Banza cavatappi.  Layer Mac & Cheese: In a baking dish, layer half of Banza, then top with half of remaining cheese mixture, then remaining Banza and finish with an even layer of the remaining cheese mixture.   Bake Mac & Cheese: Bake until cheese is melted and light golden, 15-20 minutes. Garnish with chives.