Mom’s Famous Mac + Cheese

Mom’s Mac + Cheese

There are a few items on my list that I dreaded the thought of giving up when I made the step into Veganism. Macaroni and Cheese was one of them. But have no fear! The Vegan version tastes just like the original. AND DARE I SAY, better? Thank goodness for the mad scientists who came up with soy cheese and insisted it had to MELT. Not only does it melt but it also gets crusty on the edges and brown on top when you put it into a 450 degree oven for 25 minutes. Here’s how it works…

2 tbs. Earth Balance
2 tbs. Flour
2 cps. Rice Milk
4 cps. Cooked Noodles
2 cps. Daiya Cheddar Shreds
Salt + Pepper to taste
Dash of Liquid Smoke

Melt Earth Balance in medium sauce pan on mid-heat. Once melted add flour and whisk until a paste forms. Be careful not to burn. The flour should absorb all the butter.

Slowly add in rice milk while whisking vigorously and breaking down the paste. Add all the milk and continue to whisk while bringing your rue to a light boil.

Once you’ve whisked away all lumps and created a smooth sauce, add the cheese. I like a lot of cheese but put as much as you like.

Give it a quick taste and add any seasoning you see fit. I like a dash of salt, pepper and cayenne to spice it up. Lastly, a quick dash of Liquid Smoke…

Then spray a casserole dish with non-stick cooking spray and spoon in your Mac + Cheese. Into a 450 degree over for 25 minutes or until golden brown on top it goes and PRESTO! The perfect Mac + Cheese just the way Mom makes it.

Sure, go ahead… add some garlic bread crumbs on top, a little crumbled “bacon” or add some steamed broccoli if the mood should strike you.

CHEERS!

FYI: I have tried making this with several different types of cheese and milk. But the only way it’s come out great is when using rice milk and Daiya Cheddar shreds.

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