Wednesday, April 28, 2010

Vegan Macaroni and Cheese (oh my!)

On another food tear, I found myself recently on a mission to make a good mac and cheese using 'cheese' instead of cheese. Small child loves the m n' c; I won't lie, I like it too but until now I haven't had it in what seems like a lifetime because I can't seem to work out a good homemade version.

All that has changed, oh my yes it has! This mac and cheese is so delicious and nutritious; small child loves it, honey loves it and so do I. I probably love it a little too much, but hey, everyone needs comfort food every now and again!


I hope you and your fam enjoy it as much as mine does!

Need:
1/2 cup 'butter' (Earth Balance is my fall to)
2 T flour
2 cups soy milk
1 tub vegan cream cheese (Tofutti)
1 block vegan cheese, cubed (Vegan Gourmet)
1 bag elbow macaroni (Note: I used almost the whole bag but not the whole bag)
About 1/2 cup nutritional yeast (this is to taste so you can use more or less depending on what you want)
About 1 1/2 cups panko breading (3/4 cup to mix in and about 3/4 cup for the top. Doesn't have to be exact)
Salt and pepper

Do:
Preheat oven to 350 degrees.

Boil elbow macaroni in salted water; when al dente, strain and run under cold water to stop the cooking process, set aside.

In another pan, melt 'butter' then add in flour. From there add soy milk and stir until thick and smooth. Add cream 'cheese' and continue to stir over medium heat until melted together. Once melted, add the Vegan Gourmet cheese cubes and let melt, continuing to stir.

Back to your noodles, pour them into an oven safe baking dish (I use the glass pyrex with a lid). Pour your cheesey mix from the pan onto the noodles. Before stirring in, add the nutritional yeast and panko, then mix it all together making sure the noodles are covered and everything is mixed up. Once mixed, add the rest of your panko to the top.

Cover with a lid or tin foil and bake for 20 or so minutes. At 20 or so minutes, uncover and bake for another 5 minutes. Remove and enjoy!



Alternatives: This mac and cheese would be great as mac and TREE, which we do love. To do so, add some broccoli to the mix before baking.

Serve:
We usually have a small salad with our meal, to get our fresh fiber. This mac and cheese is great with a salad. For the small child, I usually prep some 'mommy' beans (Edamame beans) or broccoli.

1 comment:

  1. I've made vegetarian mac and cheese before. (Instead of soy milk, I used skim milk.) I've never used vegan cream cheese, but it's worth a shot. And for the main cheese component, I've used the Cheddar 'Veggie Slices'. They melt wonderfully, and are as close to real cheddar as you can get.

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