January 13, 2008
Mac and Cheese
I’m one of those rare freaks of nature who never really liked cheese. I ate cheese on pizza, pasta, and bagels, but that was all, and it wasn’t hard to give up. (Ice cream—now that’s a different story.) I think I had mac and cheese once when I was little and was so grossed out I never tried it again.
So vegan mac and cheese isn’t really replacing anything for me. It just tastes good. I hated Kraft, but I love nutritional yeast. I eat it on popcorn, pasta, and by the spoonful. But it can be an acquired taste, and for dairy-eaters who are used to real cheese, the vegan version can be disappointing.
That’s why I waited until my parents had other dinner plans to make this dish, from FatFree Vegan Kitchen. (Another one of my favorite blogs—Susan just celebrated her 2nd year and 400th post, so go take a look at her collection!) I halved the recipe and it came out quite well. It’s creamy, salty, and flavorful. (In the interest of full disclosure, I should state that I’m not hard to please in the mac and cheese department.) Just as important for a dish like this, it was a breeze to make—it took about fifteen minutes, and much of that was pasta-cooking time.
I had my parents sample it before they left to see if I could make it for them. My mom liked it okay, but my dad was quite enthusiastic. I’m curious to try other recipes, but this one could become a staple.