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Mac n’ Cheeze Pleeze!

Bringing back my favourite childhood meal help to conquer my recent cravings for Mac n’ Cheese. There is nothing more delicious then biting into creamy “cheezy” noodles that are doused in orange sauce and covered with “breadcrumbs”. It is even better when it is vegan, gluten free and organic. I know, I know nothing will every compare to K.D. but this is as good as it is going to get – and maybe even better!

After some research, I have officially re-created it. After trying many non-dairy and other versions of mac n’ cheese, I finally came up with a recipe that works. It has been tested on friends, family members and my young cousins – (who are very well acquainted with Kraft’s number one brand.) Only happy smiles and second helpings have proved to me that I have hit the mark and can offer this as a yummy alternative to kids of my own one day!

What I love about this recipe, unlike some other vegan creations out there, this one doesn’t use any soy, fake margarine, food colouring, soy cheese, rice cheese or anything else that came out of a package. The sauce is truly made from whole organic foods. As I mentioned it took me some time to come up with the perfect sauce that was just orange enough, just creamy enough and just zesty enough to make every bite more delicious than the next. It took some experimenting but a little butternut squash, tahini, miso, turmeric, garlic powder and lemon juice can work wonders. Then just top it with some sprouted spelt bread crumbs and you’ve got the most nutritious and delicious Mac n’ Cheeze going!

Even though I am sharing the recipe here – based on extreme demand, you can also have a chance to make this recipe with me in my upcoming class Comforting Vegetarian Feast on January 21st. You will learn all the techniques I used (along with a few tips). We will also be making other classic and timeless recipes that will bring out the kid in you – as you delve into hearty and mouthwatering favourites.

Easy Mac and Cheese

1 pound pasta ( brown rice – elbows aka macaroni noodles)

Blend together:
1 1/4 cups water

1 cup plain rice milk or almond milk (may use other non-dairy milk)

1 softened small butternut squash cut in cubes (can be steamed or roasted)

1/2 cup nutritional yeast

3 tablespoons arrowroot powder

1 tablespoon lemon juice

1 teaspoon salt (or more to taste)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dry mustard

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

2 tablespoons tahini

1 teaspoon mellow white miso (or additional salt)

Procedure:

1. Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender.
2. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pot.
3. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
4. If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.

Comments

11 Responses to “Mac n’ Cheeze Pleeze!”

1. Meghan (Making Love In The Kitchen) says:

   December 23, 2009 at 8:54 am

   I have yet to venture into the world of nutritional yeast- but why not dive in with 3/4 cup. This looks yummy. Might even have to go retro and add kechup

   Reply
2. Alisa - Frugal Foodie says:

   December 27, 2009 at 1:26 pm

   Oh wow, I make a recipe that is so similar but I use carrots. Will have to try the squash!

   Reply
3. Ryan Malfara says:

   December 29, 2009 at 12:28 am

   I love this mac n’ cheese recipe – I don’t even miss K.D when I eat it! Thanks for making my tummy happy

   Reply
4. Andrea says:

   January 26, 2010 at 10:33 pm

   Just made this (and am eating it at 11:30pm, because I have a bad sense of time). I think I like it and am looking forward to tomorrow when the flavours have really had a chance to meld. I ended up adding more salt, garlic and mustard to the small bowl that I served because it was missing something. I also didn’t use all of the sauce because it looked like it was getting too saucy. Further servings might demand a sprinkle of panko. And Sriracha.

   I wonder if Meghan’s tried nutritional yeast yet. Once you get over the smell (which reminds me of feet) it’s not so bad.

   Reply
   • Marni Wasserman says:

     January 27, 2010 at 7:14 am

     Hi Andrea,

     Yes, I usually end up adding more salt at the end when I serve it or put some on top with the bread crumbs!
     I find that depended on the squash it adds a bit more “liquid” to the recipe – and definitely allows it to yield more than
     one package of noodles – which is great for freezing or making another (half) batch another day!

     I don’t think I know much about Sriracha?

     Reply
5. Andrea says:

   January 26, 2010 at 10:42 pm

   P.S. Thumbs up on the Sriracha. NOW it feels more like mac ‘n’ cheese. Further experimentation will involve ketchup.

   Reply
6. Sheryl says:

   October 18, 2011 at 9:23 pm

   Made this tonight (without the paprika and arrowroot powder bc I didn’t have any). Turned out AMAZING! Was planning on saving it for dins tomorrow but it will be hard not to eat it before then!

   Reply
7. Lisa says:

   January 7, 2012 at 2:57 pm

   looks delicious!

   Reply