Tuesday, October 9, 2012

Mac n' Cheese, Cheese n' Mac...

Good for a meal, great for a snack!

You know that a week of comfort food can't happen without a big ol' dish of baked macaroni and cheese, and vegans don't get off the hook, either. While I got over most cheeses and cheesy dishes, I never quite got past mac & cheese. It's the one thing you want when you had a shitty day at work, or when you've overindulged a bit and it's 2:00am. I got by with noochy sauce for a while, then Follow Your Heart, and then Daiya happened, and mac & cheese actually became something that I'd thought I'd never experience again. You know the stuff. That Velveeta-y, creamy orange deliciousness. Nothing fancy. No Vegan Master Chef-type ingredients. Just simple and good.

Vegan Baked Mac & Cheese
Vegan Macaroni & Cheese
serves 4 hungry vegans

8 oz brown rice pasta elbows
4 tbsp margarine, divided
1 cup Daiya shreds (cheddar)
1/2 cup unsweetened non-dairy milk
1/2 tsp granulated garlic
dash paprika
1 cup bread crumbs

Preheat oven to 350°, coat a 1-qt casserole with cooking spray. Set aside.

Cook macaroni until al dente (follow the directions on the package). Strain, return to the pot.
Heat 3 tbsp margarine in a separate saucepan until melted. Add the cheese, milk, paprika, and garlic. Stir until everything melts together. Salt and pepper to taste. Turn heat to low, and keep stirring (mixture will thicken and become very smooth). Remove from heat, and stir into hot macaroni. Mix well, so all the noodles are coated. Dump it into the prepared casserole. Toss the breadcrumbs with the last tablespoon of (melted) margarine. Spread evenly over the noodles. Bake for 25-30 minutes. Remove from oven, and let it rest for 5 minutes before digging in.


GiGi said...

The creme de la creme of comfort food, with Daiya to boot.

Candy Beans said...

I had never had Mac and Cheese with breadcrumbs until going vegan. It's so much better that way! We just do everything better I guess ;)