Succulent Solar Mac N Cheese Recipes

EASY VEGAN MAC AND CHEESE

Steps:

• Fill a medium saucepan a little more than halfway full with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, add pasta and cook according to package instructions until just al dente (ours took 9 minutes). Be careful not to overcook because the shells will cook a bit longer with the cheese sauce after draining.
• Drain pasta (we avoided using a colander by using our saucepan lid, which has a draining feature - if yours doesn't, drain in a colander as needed, then add back to saucepan).
• Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the shells. If the cheddar isn't melting, cover to encourage it along.
• Remove from heat and serve immediately. Option to garnish with vegan parmesan cheese and red pepper flakes.
• Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin.

SUCCULENT SOLAR MAC N' CHEESE

Steps:

• Set Global Sun Oven out to preheat. Melt 2 tablespoons of the butter in a small saucepan. Combine the breadcrumbs, Parmesan, parsley, and 1/2 teaspoon of the paprika in a small bowl. Toss with the melted butter and set aside. Melt the remaining 4 tablespoons of the butter in another saucepan. Once the butter is melted, whisk in the flour, mustard, salt, nutmeg, remaining paprika and freshly ground pepper to taste until smooth. Cook over low heat until the mixture smells toasty, about 2 minutes. Add milk, whisking until smooth. Add clove garlic, return to simmer for about 10 minutes. Remove saucepan from heat and whisk in the crème fraîche. Reserve 1/2 cup of each of the Cheddar cheeses for the topping, stir the rest of the cheese into the sauce until melted. Discard the garlic clove. Place the pasta in a baking dish; add cheese sauce, stirring to coat all of the pasta with the sauce. Sprinkle with half of the breadcrumb mixture, the remaining cheese, and then the remaining breadcrumbs. Cover with tin foil, then a tea towel and bake in GSO until bubbly, about 30 minutes.