Vegetarian Macaroni and Cheese with Ham
Satisfy your comfort food cravings with this creamy, indulgent Vegetarian Macaroni and Cheese with Ham. Featuring tender elbow macaroni enveloped in a velvety blend of sharp cheddar and mozzarella cheeses, this baked classic is elevated with the smoky, savory flavor of diced vegan ham. A hint of Dijon mustard, garlic, and onion powders adds depth, while a golden, crispy topping of panko breadcrumbs, Parmesan, and olive oil provides the perfect crunchy contrast. Quick and easy to prepare in just 45 minutes, this hearty dish is ideal as a weeknight dinner or a crowd-pleasing side. Whether you're a vegetarian or simply seeking a meatless twist on a classic, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 150 grams vegan ham, diced
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
Gradually whisk in the milk, ensuring no lumps form. Continue cooking, occasionally whisking, until the sauce thickens and begins to bubble.
Remove the saucepan from heat and whisk in the sharp cheddar and mozzarella cheeses until completely melted and smooth.
Add the Dijon mustard, garlic powder, onion powder, salt, and black pepper to the cheese sauce, stirring to combine.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and diced vegan ham. Mix until the macaroni is evenly coated.
Transfer the macaroni mixture to a 9x13-inch baking dish.
In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and olive oil until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 36.1 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3367 mg | 259% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1158 mg | 25% | |
*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.
