Best Mock And Cheese Recipes

CHEESY HAM AND CAULIFLOWER CASSEROLE (MOCK MAC AND CHEESE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender yet firm to the bite, 2 to 6 minutes.
• While cauliflower steams, heat milk in a saucepan over medium-low heat. Mix softened butter and flour together until it forms a ball. Melt flour ball into heated milk; lower heat and stir constantly until thickened. Add Cheddar cheese, onion, garlic powder, salt, and pepper; heat until cheese is completely melted.
• Combine cauliflower, ham, and cheese sauce in a large bowl. Gently mix together. Pour into the prepared baking pan.
• Bake in the preheated oven, uncovered, for 20 minutes. Top with french-fried onions and bake for 10 minutes more. Let sit for 5 minutes or more before serving.

CHEESE CRISPS AND MOCK "GOLDFISH" CRACKERS

Steps:

• Preheat oven to 400 degrees F.
• Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
• Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6¿without any seasonings.
• Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
• Cool the crisps and crackers completely before serving¿as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

MOCK SOU BOREG (ARMENIAN MACARONI AND CHEESE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls.
• Spread half of the egg noodles into the prepared baking pan; pour in cheese and parsley mixture. Add remaining egg noodles; top with remaining cheese mixture. Dot with remaining 1 teaspoon butter.
• Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.

MOCK AND CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover the saucepan, and steam cauliflower until tender, 2 to 6 minutes.
• Melt butter in a saucepan over medium heat. Cook onion in butter, stirring regularly, until caramelized, 15 to 20 minutes. Remove saucepan from heat. Stir Cheddar cheese, tofu, cream cheese, garlic powder, white pepper, mustard powder, and sea salt with the onion; add steamed cauliflower and ham and stir. Transfer the mixture into a casserole dish. Sprinkle Parmesan cheese over the top of the dish.
• Bake in preheated oven until heated through, about 10 minutes.

PASSOVER MOCK MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Mix milk, sour cream, Cheddar cheese, eggs, butter, salt, and black pepper in a bowl until well combined. Stir matzo farfel into sour cream mixture and pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is lightly browned, 30 to 40 minutes.

CHEESE CRISPS AND MOCK "GOLDFISH" CRACKERS

Steps:

• Preheat oven to 400 degrees F.
• Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
• Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.
• Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
• Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.