Last week was Noodle Nose's birthday. The big five. And for the occassion we ate his favorite things all day long. We started out with some fantastical pancakes and they were delicious. I may or may not have eaten more of them than he did.
Then for lunch we went to his favorite pizza place and dinner? When asked what he wanted for dinner, in true Noodle Nose form he responded as he does every night, 'macaroni and cheese'. Ok, so because it was a birthday request I relented.
And I totally perfected my vegan macaroni and cheese. I'm 93 percent sure this stuff is what heaven is made of. I want some right now. And it's early.
You may remember I have made macaroni and cheese in the past . And then I made it again . But this? Oh this... And I added brocolli and cauliflower to make it a little more nutritious because let's face it, it's not necessarily the most nutritious thing. It's mac and cheese for goodness sake. But it's worth it.
Yield: about 12 servings
2 1/2 or 3 cups elbow macaroni (ish? Probably a package. My noodles are in bulk and I forgot to measure, folks)
2 Tablespoons Earth Balance
1/4 cup vegan cream cheese
2 cups vegetable broth
3/4 cup plain soy milk
3 Tablespoons Braggs liquid aminos
1 cup nutritional yeast
4 Tablespoons corn starch
1 Tablespoon lemon juice
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon coarse mustard
1/2 teaspoon paprika
1 teaspoon turmeric
pinch cayenne pepper (optional)
1/2 teaspoon fresh ground black pepper
1/3 cup Daiya cheese
About 1 - 1 1/2 cups fresh brocolli florets and fresh cauliflower florets. Do all of one or some of each, as you choose
1/2 cup plus 1/2 cup panko bread crumbs
Bring a pot of salted water to a boil and cook elbow macaroni as directed.
In another small pot, combine Earth Balance and vegan cream cheese and heat on low, allowing it to melt slowly.
While that is going, preheat oven to 375.
In a blender, combine vegetable broth, soy milk, Braggs, nutritional yeast, corn starch, lemon juice, salt, garlic powder, onion powder, mustard, paprika, turmeric, cayenne pepper and black pepper.
Blend on high until well combined then add to Earth Balance mixture on the stove. Stir to combine and let cook until it thickens, about 5-8 minutes on low/med.
When pasta is cooked, drain and return to pot. To the pasta, add brocolli and cauliflower. Stir to combine.
When 'cheese' sauce is fairly thick, pour over noodles/veg, add Daiya cheese and stir to combine. Add 1/2 cup of panko breading and stir again to combine.
Pour the entire mixture into an oven proof baking dish that has a lid or can be covered with tin foil. Sprinkle remaining 1/2 cup panko breading on top, cover and put in oven.
Bake for 25-30 minutes then remove lid and bake for another 5-10 minutes until lightly browned on top.
Remove and let sit for 10 minutes before serving.
Plate and add a lovely spinach/veg salad on the side for color and fresh fiber.
Tangy, 'cheesy', flavorful. So good, ultimate comfort food, loved by all.