On Day 111 of the Nowhere To Be Project I had mad cravings for macaroni and cheese. It is, after all, one of life’s simplest pleasures, isn’t it? The problem is that most vegan versions I’ve tried aren’t great. I’ve tried time and time again to recreate the dairy laden home-style version my kids beg me for using plant-based ingredients, but have never really been successful. They usually ended up with a Play-Doh taste and texture and no one wants that.
Well, today the seas parted and pigs flew because I finally did it. I created an amazing vegan version of my old friend, mac ‘n’ cheese. It is very quick and simple to make. I hope you’ll like it as much as we do!
Here’s what you’ll need:
8 ounces dried macaroni
1/4 cup plant-based butter
2 cups plant-based half & half
2 Tbsp flour
4-6 slices Chao original flavor cheese, torn into thin strips
Salt to taste
Freshly ground Herbes de Provence to taste (optional)
+Begin by salting and boiling water. Add the macaroni and cook according to the package instructions (usually about 8-10 minutes).
+While the macaroni is cooking, melt the butter in a medium saucepan in low heat.
+Add the half & half to the melted butter and whisk until blended.
+Whisk the flour into the butter-cream mixture one tablespoon at a time until smooth and lump-free.
+Slowly add the cheese, continuing to whisk the mixture until smooth and creamy.
+Stir in salt to taste. Add the ground Herbes de Provence at this time as well, stirring just until mixed.
+Remove the cheese sauce from the heat and drain your pasta, leaving it slightly wet.
+Return the cooked pasta to the pot and pour the cheese sauce over the pasta, stirring gently until all noodles are coated.