Vegetarian Macaroni and Cheese with Ground Beef and Corn

Indulge in the ultimate comfort food with this Vegetarian Macaroni and Cheese featuring plant-based ground beef and sweet corn for a hearty, satisfying twist. This recipe combines creamy, homemade cheese sauce infused with sharp cheddar and a hint of nutmeg, perfectly coating tender elbow macaroni. The plant-based "ground beef" brings a savory richness, while the burst of sweetness from the corn offers delightful contrast in every bite. Ready in just 40 minutes, this meatless meal is perfect for family dinners or potluck gatherings. Garnished with grated Parmesan for a cheesy finish, it’s a delicious, protein-packed spin on a classic favorite that even meat lovers will adore.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.

Step 7

Gently fold in the cooked plant-based ground meat and corn mixture until well integrated.

Step 8

Transfer the macaroni and cheese to a serving platter. Sprinkle the top with grated parmesan cheese.

Step 9

Serve hot and enjoy your Vegetarian Macaroni and Cheese with Plant-Based Ground Meat and Corn.

Nutrition Facts

Serving size	(2136.7g)

Amount per serving	% Daily Value*
Calories	4633.2

Total Fat 234.6g	0%
Saturated Fat 120.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 491.8mg	0%
Sodium 7081.2mg	0%
Total Carbohydrate 409.6g	0%
Dietary Fiber 26.3g	0%
Total Sugars 56.3g
Protein 230.8g	0%

Vitamin D 370.1IU	0%
Calcium 3130.1mg	0%
Iron 32.4mg	0%
Potassium 3095.4mg	0%

*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.

Source of Calories

Fat: 45.2%

Protein: 19.8%

Carbs: 35.1%