Mac ‘n Cheese Vegan Re-do

When my kids were little one of our favorite meals was baked macaroni and cheese.  The recipe I used was from the  Good Housekeeping Illustrated Cookbook because I need pictures to cook by, kind of like putting together that entertainment center that came in pieces.  You know the kind, with the little bag of hardware that you have to sort and which inevitably is two screws shy of what you need, ahhh but I digress.  Back to the macaroni and cheese, this was the best, with buttery breadcrumbs on top and a creamy, cheesie, sauce with minced onions, yah it was super yummy.  With the advent of Daiya I decided to try to veganize it, I followed the recipe exactly as it was but substituted Earth Balance for the butter, and Soy milk for the dairy milk and Daiya for the cheddar cheese.  I used both the cheddar and italian varieties and mixed about two-thirds cheddar to one-third italian.  I have to say it was as delicious veganized as I remember it all dairied up.  Here’s the recipe:

Baked Macaroni and Cheese (circa 1980)

2 quarts water                                                                        1 small onion, minced

salt                                                                                              1 tablespoon all-purpose flour

1 – 8 oz package elbow macaroni                                  1/4 teaspoon dry mustard

4 tablespoons butter or margarine                              1/8 teaspoon pepper

3/4 cup fresh bread crumbs                                            1 1/2 cups milk

                                                                                                      2 cups shredded cheddar cheese

In a 3 quart saucepan, heat to boiling water and 1 teaspoon salt.  Add macaroni; cook until tender but firm; drain.  Grease a 2-quart baking dish.  Preheat oven to 350 degrees.  In 1-quart saucepan over medium heat, melt 2 tablespoons butter or margarine; add bread crumbs and toss to coat; set aside.  Meanwhile, in 2-quart saucepan over medium heat, melt remaining butter; add onion and cook until tender, about 5 minutes.  Blend in flour, mustard, pepper, and 1 teaspoon salt.  Stir in milk; cook, stirring, until thickened.  Remove from heat; stir in cheese.  Place macaroni in baking dish.  Pour cheese mixture over macaroni.  sprinkle crumb mixture over top.  Bake in oven 20 minutes.

This is the result, yummo!

Served up with a little fresh broccoli from my CSA and it was a marriage made in heaven.

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