Plant Infused Macaroni and Cheese (& Grilled Cheese!)

This recipe is the result of a perfect marriage...the marriage of two recipes.

This is "SS Mac."

This is "BB Mac."

SS Mac, meet BB Mac.

Love at first bite.

I know I am supposed to be posting whole grains and lasagna recipes. But I was so excited to share this vegan perfection that I couldn't help myself!!

We've tried at least ten different mac n' cheese recipes since having gone vegan. Each of them were acceptable. They were okay. But there was always some strange after taste, or a side tang that was generally just weird.

Kids don't want weird. They don't eat weird. This macaroni and cheese is not weird.

No side tang, no after taste, no strange concoctions or thoughts of, "What is this that I am tasting that is off???"

These two mac and cheese recipes were the favorite of all the ones that we tried. I was feeling sorry for myself that neither one really met the cheese need, and then the idea struck me. Why not take what aspects we love from each recipe and have a wedding?

Vegans everywhere should be hurling $20 bills at my house; this recipe is THAT good. But I'll settle for a hallelujah chorus. As you can tell, I am feeling a little possessive over it.

That's how confident I am in this perfect vegan mac n' cheese. But pretty, pretty please, if you share it with others...please credit me for it. I am so proud of my recipe!

BB & SS Mac's extra left-over cheese sauce made the most incredible grilled cheese.

(Paul likes his grilled cheese with tomatoes and sauteed mushrooms.)

Just add an extra heaping teaspoon of corn starch to every one cup of the cold sauce, and thicken it on the stove top. Proceed to make your grilled cheese sandwich however which way you like it, spreading the thick sauce on the bread as the cheese.

For the Macaroni and Cheese you will need some important, high-quality ingredients:

Make sure you have high quality pasta. I chose an organic pasta from Costco, and yes, it is white pasta. I wanted a truly authentic taste for my kids cuz they've been burned too many times by bad pasta recipes. I wanted to "wow" them. I believe that quinoa pasta would accomplish the same good results. It can be found at most health food stores. I do not recommend whole wheat pasta, as it is too dense and chewy for this recipe, especially if you are transitioning. We are aiming for a creamy, light pasta.

Then, you need 12 oz. of pre-cut butternut squash. It's about 1 and 1/4-1/2 cups of butternut squash, steamed. This is what gives the sauce it's yellow color, and also adds amazing creaminess. Your kids will have no idea they are eating squash.

Last, you need a good vegetable your kids LOVE (that generally goes well with cheese). We chose petite peas because we all love them. About 3-5 cups of it depending on what vegetable you choose. If it is something like broccoli or cauliflower, then chop it up fine because kids don't do well with large chunks.

Paul suggested that putting the macaroni and cheese in a 13X9 pan, covering it with bread crumbs, and then placing it under the broiler (500 degrees) for about 5 to 10 minutes. This would make for a great toasted, crunchy mac N' cheese that would be more suited for adults.

Side Note: This recipe is not a weight loss recipe. It is really good for vegan kids who need more calories, however. Because I lack self-control once something delicious has entered my kitchen I then chose to eat the Mac N Cheese with large portions of quinoa and spinach salad (pictured at the top). This way I consumed more raw greens and cooked grains, but still enjoyed the creamy delicious pasta without having to have crazy amounts of self-control.

Plant Infused Macaroni and Cheese
By Ashlee Crozier

Helpful Hint: Butternut squash not in season? Look for it in the frozen vegetable section of almost any grocery store; pre-cut!

Serves 6-8

Ingredients:

4 cups dry, high quality pasta, cooked according to package directions
1 and 1/2 pounds frozen, high quality petite peas (about 3-5 cups cooked) or your favorite steamed vegetable

Basic Cheese Sauce:

My kids prefer this version:

Kids care very much about the shape of their pasta. Try to pick something fun like shells, "farm animals," elbows, or wheels. It makes a difference.

1 can coconut milk (not light!)
2 cups water
1/4 heaping cup nutritional yeast
3 teaspoons celtic sea salt
3/4 heaping cup raw cashews (or 1 scant cup)
1 tablespoon freshly squeezed lemon juice
1/4 cup corn starch
1 teaspoon onion powder
1 teaspoon ground black pepper
1 12 ounce package pre-cut butternut squash cubes, about 1 and 1/4 - 1/2 cups, cooked in water on stovetop until tender, or according to package directions. (I used my pressure cooker and cooked it for 3-4 minutes.)


And I like this version:

1 cup coconut milk (not light!)
2 cups water
1/4 heaping cup nutritional yeast
3 teaspoons celtic sea salt
3/4 heaping cup raw cashews (or 1 scant cup)
1/2 roasted red bell pepper
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon ground black pepper
1 12 ounce package pre-cut butternut squash cubes, about 1 and 1/4 - 1/2 cups, cooked in water on stovetop until tender, or according to package directions. (I used my pressure cooker and cooked it for 3-4 minutes.)


Directions:

1.) Cook macaroni, or whatever pasta type you have chosen, according to package directions.

2.) Meanwhile, steam your pre-cut butternut squash in a separate pot until tender or according to package directions. Drain, and place in your blender.

3.) Steam your chosen, chopped vegetable that you will add to finished Macaroni and Cheese until tender. Drain, and set aside.

4.) Add remaining basic cheese sauce ingredients to your blender, and blend until very smooth, about 1 or 2 minutes. You don't want any chunks, but a very smooth cream sauce.

3.) Drain cooked pasta and return to stockpot. Pour desired amount of blended mixture into hot, drained macaroni and cook together until thick, stirring gently and constantly. Extra cheese sauce can be stored in glass jars and used for grilled cheese sandwiches or for cheese-y recipes later.

4.) When the sauce has thickened, add your cooked, chosen vegetable and fold in gently.

5.) Serve warm, or put in an oiled casserole dish, cover with basic or seasoned bread crumbs, and bake under broiler (500 degrees) for 5 to 10 minutes, watching carefully not to burn.

Tip: If made ahead and heated the next day, or if you have leftovers, stir in some water before re-heating; it tends to be dry if it sits.



PLEASE give me feedback and let me know if this recipe worked for your family. I would love to know!!