When I was taking Economy in college at the University of South Carolina, I had a British professor that forever changed my thoughts on macaroni and cheese. I was of the understanding that mac and cheese was a universal dish that everyone loved. It just made sense to me, who doesn’t love pasta loaded with ooey gooey goodness? Well, apparently, much of the world does not; at least not according to this professor<–I do tend to live in my little bubble… This teacher of mine always wore a button down in some shade of blue, had perfectly coiffed hair, and spoke with a British accent. He was also kind of a snob, in my personal opinion, and seemed to hold some sort of issue with Americans. Now, do no get me wrong, I can see where other countries in the world can have a bad impression of us, and maybe that impression is just at times. However, it was a little annoying to go to his class and hear him ramble on about America this and that, in a negative light, every day. ESPECIALLY, when one of his longer rambles was about my beloved macaroni and cheese.
After my semester with Anti-Mac, as said professor will now be referred, I saw macaroni and cheese differently, but loved it no less. Naturally, when I became vegan I started working on the perfect macaroni and cheese recipe, and here you have it folks. I posted an Adult Mac and Cheeze in the past, which is very good, although very different from this version. This particular recipe is everything you want from a bowl of mac and cheese. It is creamy, mild, cheezy, and absolutely satisfying. The Adult Mac recipe is a little richer than today’s. I served this version this past Thanksgiving to my omnivorous family, and I cannot tell you how many times I was asked “There’s no cheese in this?!” Nope, no cheese! Can’t believe it, though, can you? Try it for yourself, it is seriously off the chainnnnn!
- Cheeze Sauce:
- 1 medium baked sweet potato
- ½ C Vegenaise
- ¼ C Nutritional Yeast
- ½ Tbs Pepper (more or less to taste)
- 1 tsp salt (more or less to taste)
- ½ C soy milk
- ¼-1/2 C veggie broth
- Additional Ingredients:
- 1 package noodles of your choice (I recommend whole grain for added fiber and nutrients)
- Optional add-ins:
- ¾ C Daiya cheez (optional)
- ¼ tsp red pepper
- ¼ tsp chili powder
- Preheat oven to 350 degrees.
- Start cooking pasta as directed on package.
- As pasta is boiling, poke your sweet potato with fork a few times all over and cook in microwave for about 5 minutes. Small potatoes take less time and large potatoes take more...
- Once potato is cooked, allow to cool for a few minutes. Your pasta is likely done at this point, drain and set aside.
- Peel semi-cooled potato and add to a blender. Add vegenaise, nutritional yeast, pepper, salt, soy milk, and ¼ cup of your veggie broth. SAVE the other ¼ of your veggie broth, you may or may not need it. If you are going to add red pepper or chili powder do so now as well.
- Blend until smooth. Taste your mixture, add any salt or pepper as you prefer. Your sauce will be richer now than what it tastes like mixed with the noodles, so keep this in mind when seasoning. Also, add other ¼ of veggie broth if your sauce is still thick. I find I prefer a little more veggie broth as the noodles absorb sauce after they sit in it for awhile. I like my mac very saucy!
- In a large bowl add your blender sauce, pasta, and ½ C diaya cheez if you chose to use it. Mix well and then pour into a casserole dish. Top with the other ¼ diaya cheez.
- Place in oven for 15 minutes or until piping hot. Pull out and let cool for a few minutes. Enjoy!
- **For leftovers: if the sauce soaks in to your noodles and you want that creamy goodness again, add ½-1 tbs vegenaise into your serving of mac and heat up as normal. Cheesy goodness all over again!
Vanessa @ VeganFamilyRecipes.com says
This mac n’ cheese looks delicious, no matter what the anti-mac thinks 😀 Adding vegenaise is brilliant. I’m sure my boys will go crazy for this recipe 🙂
Jenn says
I hope they enjoy! I have a vegenaise addiction so it was great when it pulled the “cheeze” sauce together 🙂
beth poulton says
When I told my husband I found this recipe he had to try it. It’s delicious!! After the ingredients were mixed we loved the sauce! For dinner…if it lasts that long!
Jenn says
The sauce is pretty addicting, right? It is actually pretty good in other recipes too! I am so glad you enjoy 🙂