Whew! Two big tasks (an Index page and business taxes) all in one day. So glad to have those two checked off my list. Thank you for the comments yesterday – it helps to know the efforts were worth it.
About seven months ago, I wrote a post about a TERRIBLE Macaroni & Cheese with Broccoli recipe. It was an epic fail. So bad that it took me seven months before I attempted to test another vegan mac ‘n cheese recipe. I’m so sad that I waited that long. All that time, we could have been enjoying a different recipe, which according to VegNews is “the best mac ‘n cheese on the planet.” Notice they didn’t even say “best vegan mac ‘n cheese.” I haven’t tasted every mac ‘n cheese on the planet, but I would have to agree that this recipe is out of this world. What’s even more amazing is the very “normal” (and affordable) list of ingredients. No nutritional yeast, no tofu, no soy cheese. In fact, you can find every ingredient at just about any average grocery store.
If it weren’t for my friend, Tracy (author of the Tracy’s Living Cookbook blog), it may have taken another seven months (or years!) before I tried another vegan mac ‘n cheese recipe. When she recently raved about this one from VegNews and said that her 17-year old son “scarfed it down,” I knew I had to try it. I used gluten-free quinoa elbow pasta, which worked great. I didn’t have any gluten-free bread on hand, but I can’t imagine why it wouldn’t work just fine for the breadcrumb topping. The result was incredible. Hubs was certainly impressed, and so was I. Believe it or not, you can achieve healthy, rich, creamy macaroni and cheese without any cheese, butter, cream or milk! I swear. I wouldn’t lie to you.
While the breadcrumbs certainly take it to the deluxe level, if you’re in a hurry you could just combine the sauce with the pasta and eat it that way (like traditional mac ‘n cheese).
I wanted the breadcrumbs to be very golden for the photos, so when it was done I put it under the broiler for just a few minutes. As you know, broilers can be tricky and things can burn before you know it. All of a sudden, this glorious dish had burnt breadcrumb topping. I wasn’t about to start all over, so I scraped off the black parts, whipped up another batch of breadcrumbs, sprinkled them over the top and put it back under the broiler (at a lower temp for less time). Voila! Dinner was saved.
If there are any restaurant owners out there looking to add some vegan and/or gluten-free options to their menu, this would be an excellent choice. It’s cheap and easy to make and will have your guests coming back for more. Speaking of which, I am DYING for the restaurants in my town to offer more vegan options. Most of them don’t offer any at all. I’m not saying change your whole menu – just a few decent options would be great (and I don’t mean a garden salad with oil and vinegar). Are you out there, local restaurant owners? Can you hear me begging? Please?!
I would definitely serve this to non-vegan dinner guests. They would never guess that this is a vegan version of the classic comfort food. Have I raved enough about this recipe? I thought so. Just wanted to make sure you were thoroughly convinced that you must try it.