We’ve all craved that creamy comfort of mac and cheese, and our Kosher Mac and Cheese Recipe brings it to your table with a twist that honors dietary traditions. By swapping in parve ingredients, we keep it deliciously cheesy without the dairy, making it perfect for family gatherings or weeknight dinners.
This easy adaptation maintains the gooey goodness you love while staying true to kosher guidelines. Join us as we blend classic flavors with mindful eating for a dish that’ll become a staple in your kitchen.
Ingredients
For our Kosher Mac and Cheese recipe, we gather high-quality, parve ingredients to create a creamy, dairy-free delight that honors kosher traditions while delivering that comforting, classic flavor.
Below, we list the ingredients in the order they are used, with prep specifics noted for accuracy and ease.
- Elbow macaroni: 8 ounces, uncooked (this forms the base; cook al dente for the perfect texture).
- Parve margarine: 2 tablespoons, softened (melt this first to start the roux for a smooth sauce).
- All-purpose flour: 2 tablespoons (add this to the melted margarine to thicken the roux).
- Unsweetened almond milk: 2 cups (pour this in gradually after the roux to achieve a creamy consistency without dairy).
- Shredded parve cheese: 2 cups (we suggest a blend like vegan cheddar for optimal melt and flavor; stir in until fully incorporated).
- Garlic powder: 1 teaspoon (season the sauce with this for a subtle, aromatic boost).
- Onion powder: 1 teaspoon (use alongside garlic powder to enhance the savory notes).
- Salt: 1 teaspoon, or to taste (adjust based on the saltiness of your parve cheese).
- Black pepper: ½ teaspoon, freshly ground (add for a hint of warmth and depth).
- Paprika: ½ teaspoon (sprinkle on top before baking for a touch of color and smokiness, if desired).
Equipment Needed
Now that we’ve gathered our high-quality ingredients for this Kosher Mac and Cheese recipe, we turn our attention to the essential equipment that ensures a smooth and efficient preparation process. In our experience, having the right tools makes all the difference in achieving that creamy, dairy-free texture while adhering to kosher traditions.
To prepare this dish effectively, we recommend the following key equipment, listed in the order of use during the recipe:
- Large pot: For boiling the uncooked elbow macaroni to perfection—aim for a 4- to 6-quart size to handle the pasta without overflow and ensure even cooking.
- Colander: Essential for draining the boiled macaroni quickly and safely, preventing any excess water from diluting the creamy sauce.
- Medium saucepan: Used for creating the roux with parve margarine and all-purpose flour—opt for a non-stick version to avoid sticking and make stirring effortless.
- Whisk: Ideal for blending the all-purpose flour, unsweetened almond milk, and shredded parve cheese into a smooth sauce, eliminating lumps for that velvety consistency we love in Kosher Mac and Cheese.
- Measuring cups and spoons: Accurate for measuring ingredients like unsweetened almond milk and spices such as garlic powder and salt, ensuring precise flavors every time.
- Wooden spoon or silicone spatula: Perfect for stirring the sauce and mixing in seasonings like onion powder, black pepper, and paprika, while protecting non-stick surfaces.
- Baking dish (if baking optional variation): A 9×13-inch oven-safe dish for baking the assembled mac and cheese to a golden finish—though this step is flexible based on our recipe preferences.
With these tools at hand, we’re set to transform our parve ingredients into a flavorful, comforting Kosher Mac and Cheese staple.
Instructions
Now that we have gathered our parve ingredients and essential equipment, let’s guide you through creating our flavorful Kosher Mac and Cheese with straightforward, step-by-step instructions that deliver creamy perfection every time.
Prepare the Ingredients
First, we bring a large pot of water to a rolling boil and add 1 tablespoon of salt for enhanced flavor. Cook 16 ounces of elbow macaroni according to the package directions until al dente—typically 8-10 minutes—then drain it in a colander and set aside to retain that ideal chewy texture. While the pasta cooks, we measure out 2 cups of parve milk substitute and 1/4 cup of all-purpose flour, ensuring they are at room temperature for smooth blending. Next, finely chop 1 medium onion and mince 2 garlic cloves to release their aromatic essence, which will infuse our dish with a savory depth that elevates the classic comfort.
Make the Cheese Sauce
In a medium saucepan over medium heat, we melt 1/4 cup of parve margarine, stirring constantly with a whisk to prevent burning and achieve a rich, golden base. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant, filling our kitchen with an irresistible savory aroma. Gradually whisk in the 1/4 cup of flour to form a smooth roux, cooking for 1-2 minutes to eliminate any raw taste. Slowly pour in the 2 cups of parve milk substitute while whisking vigorously to avoid lumps, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika for a bold, spicy kick. Finally, stir in 2 cups of shredded parve cheese until fully melted and creamy, creating a velvety sauce that coats the back of a spoon and promises that signature gooey indulgence Kosher Mac and Cheese is known for.
Assemble and Bake
In a greased baking dish, we combine the drained macaroni with the warm cheese sauce, tossing gently to ensure every noodle is evenly coated in that luscious, creamy mixture. For added texture, sprinkle 1/2 cup of parve breadcrumbs mixed with 2 tablespoons of melted parve margarine over the top to form a crispy golden crust. If baking, preheat our oven to 350°F and bake for 20-25 minutes until the top is bubbly and browned, releasing an enticing, cheesy aroma that makes our Kosher Mac and Cheese a crowd-pleasing favorite. Alternatively, serve it straight from the pot for a quicker, equally satisfying meal.
Make-Ahead Instructions
We understand that life gets busy, so preparing our Kosher Mac and Cheese ahead of time ensures you can enjoy its creamy, comforting flavors without last-minute hassle. This method keeps the dish parve and delicious, perfect for family gatherings or weeknight meals.
Preparing and Storing the Dish
Follow these steps to make ahead and maintain the recipe’s signature golden, bubbly texture:
- Cook the Macaroni in Advance: Boil the elbow macaroni as described in our step-by-step instructions until al dente. Immediately drain and rinse under cold water to stop the cooking process. This prevents over-softening and helps preserve the pasta’s firmness for up to 2 days in the refrigerator.
- Prepare the Cheese Sauce Separately: Sauté the onions, garlic, and create the roux using parve margarine, then add the parve milk substitute and cheese. Cool the sauce completely before transferring it to an airtight container. Store in the fridge for up to 48 hours, stirring well before use to restore its velvety smoothness.
- Assemble the Full Dish: Combine the cooked macaroni and cheese sauce in a greased baking dish as outlined. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking. For longer storage, freeze the assembled dish for up to 2 months—ensure it’s in a freezer-safe container to avoid kosher cross-contamination.
Reheating Guidelines
To reheat, follow these simple steps for optimal results:
- From the Refrigerator: Preheat your oven to 350°F (175°C). Remove the dish from the fridge and let it sit at room temperature for 15-20 minutes. Bake covered for 20 minutes, then uncover and bake for an additional 10-15 minutes until heated through and bubbly.
- From the Frozen State: Thaw the dish overnight in the refrigerator. Once thawed, follow the refrigerated reheating instructions. If baking directly from frozen, add 15-20 minutes to the total baking time and cover initially to prevent drying.
For quick meals, we recommend microwaving individual portions on high for 2-3 minutes, stirring halfway through, though this may slightly reduce the crispy breadcrumb topping.
Storage Tips Summary
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 48 hours for sauce; up to 24 hours for assembled dish | Use airtight containers; re-stir sauce before combining. |
| Freezing | Up to 2 months | Cool completely before freezing; thaw in fridge to maintain texture. |
Conclusion
We’re thrilled you’ve explored this Kosher Mac and Cheese recipe with us. It’s a simple way to savor creamy comfort while honoring dietary needs.
This dish invites you to make it your own staple for gatherings or quick dinners. Let’s keep experimenting and enjoying flavorful traditions together.
Frequently Asked Questions
What is Kosher Mac and Cheese?
Kosher Mac and Cheese is a dairy-free twist on the classic comfort dish, made with parve ingredients to follow kosher dietary rules. It uses alternatives like parve milk and cheese to create a creamy, flavorful meal perfect for family gatherings or weeknight dinners, without sacrificing taste or texture.
What ingredients are needed for this recipe?
You’ll need elbow macaroni, parve margarine, onions, garlic, parve milk substitute, shredded parve cheese, and optional breadcrumbs for topping. Season with salt and other spices for flavor. Focus on high-quality parve items to keep it kosher and delicious.
What equipment is required to make it?
Essential tools include a large pot for boiling pasta, a colander for draining, a medium saucepan for the sauce, a whisk for mixing, measuring cups and spoons for accuracy, and a wooden spoon or spatula for stirring. A baking dish is handy if you want to bake it for a crispy finish.
How do I prepare Kosher Mac and Cheese?
Boil elbow macaroni until al dente. In a saucepan, sauté onions and garlic in parve margarine, make a roux, add parve milk and cheese to create a sauce, then mix with the pasta. Bake in a dish with breadcrumbs for a golden top, or serve straight from the pot for a quick meal.
Can I make this recipe ahead of time?
Yes, prepare the macaroni and sauce separately, then store them in the fridge for up to 3 days or freeze for up to 2 months. Assemble before baking. This makes it ideal for busy schedules, ensuring it stays creamy and flavorful when reheated.
How should I store and reheat Kosher Mac and Cheese?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, warm refrigerated portions in the oven at 350°F for 15-20 minutes or microwave for 2-3 minutes. For frozen, thaw overnight in the fridge first, then reheat as above for the best results.