Vegetarian Macaroni and Cheese with Ground Beef and Corn
Elevate your comfort food game with this irresistible Vegetarian Macaroni and Cheese featuring plant-based ground beef and sweet corn. Perfectly al dente elbow macaroni is enrobed in a rich, creamy cheddar sauce infused with hints of nutmeg for a touch of warmth. The addition of browned plant-based ground meat and tender corn kernels brings savory depth and a delightful pop of texture to every bite. Topped with a sprinkle of grated Parmesan for a cheesy finish, this hearty dish is a crowd-pleaser that’s as satisfying as it is wholesome. Quick and easy to prepare in just 40 minutes, this recipe is ideal for weeknight dinners or gatherings where comfort food is a must. Whether you’re vegetarian or simply looking for a flavorful twist on classic macaroni and cheese, this meal promises to deliver on taste and nostalgia alike!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 package Plant-based ground beef substitute
- 1 cup canned corn, drained
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon nutmeg
- 0.5 cup parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil. Once hot, crumble the plant-based ground meat substitute into the skillet. Cook for about 5-7 minutes, stirring occasionally until browned. Add the drained corn, garlic powder, salt, and black pepper. Cook for another 2 minutes, then set aside.
In a separate large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to form a roux.
Slowly whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer while continuing to stir occasionally. Allow it to thicken for about 3-4 minutes.
Reduce the heat to low and gradually stir in the sharp cheddar cheese until melted and smooth. Add the nutmeg and adjust the seasoning with additional salt and pepper if needed.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
Gently fold in the cooked plant-based ground meat and corn mixture until well integrated.
Transfer the macaroni and cheese to a serving platter. Sprinkle the top with grated parmesan cheese.
Serve hot and enjoy your Vegetarian Macaroni and Cheese with Plant-Based Ground Meat and Corn.
Nutrition Facts
Calories |
4633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 7081 mg | 308% | |
| Total Carbohydrate | 409.6 g | 149% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 56.3 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3130 mg | 241% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3095 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
