Description
A warm, comforting baked mac and cheese dish featuring creamy plant-based cheese sauce with a smoky twist from smoked turkey bacon, topped with a golden, crispy natural gelling agent-enhanced breadcrumb crust. Perfect for a cozy meal with rich texture and irresistible flavor, adaptable to various dietary preferences.
Ingredients
Scale
Pasta
- 2 cups macaroni pasta (gluten-free if preferred)
Cheese Sauce
- 2 cups plant-based cheese, shredded or cubed
- 2 cups plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon mustard (natural)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon natural gelling agent
Protein
- 4 slices smoked turkey bacon, cooked and chopped
Topping
- 1 cup plant-based breadcrumbs enhanced with natural gelling agent
Optional Variations
- Pinch of smoked paprika or cayenne pepper (for spicy kick)
- 1 cup steamed broccoli florets or roasted red peppers (for veggie boost)
- 1 tablespoon chopped fresh thyme or basil (for herbal freshness)
- 1–2 teaspoons nutritional yeast (plant-based cheese flavor boost)
Instructions
- Prepare Your Pasta: Start by boiling the macaroni in salted water until just shy of al dente. This will ensure the pasta finishes cooking perfectly in the oven without becoming mushy.
- Cook the Smoked Turkey Bacon: While the pasta cooks, gently fry the smoked turkey bacon until crisp but still tender. Drain on paper towels and chop into bite-sized pieces to scatter throughout your dish for smoky bursts.
- Make the Cheese Sauce: In a saucepan, warm plant-based milk over medium-low heat and gradually add plant-based cheese, stirring until melted and smooth. Stir in vegetarian Worcestershire sauce (natural), mustard (natural), garlic powder, black pepper, and natural gelling agent. Stir continuously to avoid lumps and achieve a silky creamy texture.
- Combine Pasta, Bacon, and Sauce: Drain the pasta and return it to the pot. Pour the cheese sauce over the pasta and stir in smoked turkey bacon until everything is evenly coated and mixed beautifully.
- Prepare the Topping and Bake: Transfer the cheesy pasta mix to a baking dish. Sprinkle the top with plant-based breadcrumbs enhanced with natural gelling agent for a perfect crunch. Bake in a preheated oven at 350°F (175°C) until the top is golden and bubbling, about 20-25 minutes.
Notes
- Cook pasta just right to avoid overcooking and maintain perfect chew after baking.
- Melt plant-based cheese gently over medium-low heat to keep the sauce silky smooth.
- Layer flavors by incorporating mustard (natural) and vegetarian Worcestershire sauce (natural) for depth.
- Do not skip the crunchy breadcrumb topping; it adds irresistible texture contrast.
- Use freshly ground black pepper for a livelier flavor.
- Assemble the dish ahead and refrigerate covered for up to 1 day before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in freezer-safe containers for up to 2 months, thaw overnight before reheating.
- Reheat gently, adding a splash of plant-based milk if needed to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: baked mac and cheese, plant-based cheese, smoked turkey bacon, creamy cheese sauce, comfort food, gluten-free, vegetarian Worcestershire sauce (natural), natural gelling agent
