So can we all agree that Mac and Cheese is one of the best meals ever? You just can’t go wrong with pasta and melted cheese (or cheeze for us plant based eaters out there). A couple of months ago, I shared my super simple 4 ingredient Vegan Mac and Cheese recipe. It’s definitely one of the most popular recipes in my eBook, The Vibrant Health Recipe Book. It’s just corn pasta, avocado, nutritional yeast, and dijon mustard. YUM!
I’ve dubbed the recipe I’m sharing today Deluxe Vegan Mac and Cheese because there’s just more to it than my other recipe. Also, I generally share very healthy recipes on my blog, and while I wouldn’t say this one is unhealthy, it’s also not one of my healthiest because it uses some faux products, like Daiya cheeze and Earth Balance. But you know what? Sometimes you just need a creamy, cheezy, delicious bowl of Mac and Cheese.
This recipe is adapted from one that my Mom made for us all the time when we were growing up. It’s from an old cookbook from the 60s, and the other day we “veganized” the recipe, and it turned out fab.
Note that this recipe is not gluten free, but you can easily make it so by subbing in corn pasta and gluten free flour and bread crumbs.
DELUXE VEGAN MAC AND CHEESE
1 package (8 oz.) elbow macaroni
2 cups White Sauce (see below)
1.5 – 2 cups shredded vegan cheese (I use Daiya)
1/2 cup bread crumbs
2 tablespoons melted Earth Balance (i.e. vegan margarine)
Heat oven to 375* F. Cook macaroni as package directs. Layer macaroni, sauce, and cheese alternately into a greased casserole dish, ending with a layer of cheese. Toss bread crumbs with melted Earth Balance. Sprinkle over casserole. Bake 25-30 minutes or until sauce is bubbly and crumbs are browned.
2 tablespoon Earth Balance
2 tablespoon flour
1/4 teaspoon salt
Dash of pepper
2 cups nut milk (I love cashew milk!)
Melt Earth Balance in a sauce pan and stir in flour. Cook slowly over low heat, stirring constantly until it bubbles and foams for about 3 minutes. It should be slightly golden but not brown. Remove from heat. Add salt, pepper, and milk, and stir rapidly using a spoon or whisk. Cook over medium heat, stirring constantly until sauce bubbles. Cook 1 minute longer.
Note: once it’s cooked, I love adding some dijon mustard to my Mac and Cheese. it might sound kind of weird, but it is such a good combo!