Monday, March 5, 2012

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!!



22 comments:

  1. I will definitely try this one, making a grocery list right now! I have been so sick with this cold I have hardly cooked a thing for a week! So I look forward to cooking again!!! Thank You!!!

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  2. Went to Harmon's and they changed the shelf they usually carry the butternut squash cubes! Last week they had them, this week they don't. SO I asked them if I could request it back. Hope they bring it back...

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  3. Oh, RATS!! I hate when stores do that. And I was so looking forward to seeing what you thought. I hope you still get a chance to try this...

    Love you!

    Ashlee

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  4. Hey Ashlee,
    What are your top favorite 3 variations of a green smoothie? I have been watching Green Smoothie Girl and she gives you a ton of options to put into a smoothie that I am not sure where to start! I have my own favorite, I fell in love with Aimee's recipe but that is only 2 variations! Don't want to have that every single morning!I have tried one with strawberries and bananas with spinach. Didn't taste that great! Just wanted some more ideas...

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    1. Carolyn,

      I am so stuck on the tropical sour mango that I really don't stray far from it. I actually do variations on that theme -- always adding ormus greens and Apple Cider Vinegar. I do spinach sometimes, and other times I use Kale. Then I vary the fruits depending on what I have. Sometimes whole oranges, pineapple, other times frozen peaches, mangos, bananas, etc. It tastes fine without grapefruit, although I do miss it.

      My new favorite book is by Dreena Burton, "Let them eat Vegan!" and she has many green smoothies and awesome green salads in there. I would totally recommend this book (all recipes have soy and wheat free options!!) I think I live out of this book!

      Ash

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    2. I have also added pears and/or honeydew melon to some variations and it tastes great!

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  5. I miss your posts Ashlee!? Where did you go? :-)

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  6. Aimee, Sorry!

    The weather has been so nice here, I have taken a vacation from blogging and am spending all my time outside with the kids. I am amazed how much time it takes to blog, and may just need to set the expectations a little lower for myself - have a goal to blog once every two weeks instead of an "all or nothing" mindset.

    I will try to get back into it! Paul just got back from Japan from a conference he had there, and he took my new camera with him. Now that he, and my camera, are back, I might just post! Thanks for the encouragement!

    Ashlee

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  7. Holy Cow! This was SO DELICIOUS!! Smooth, creamy, flavorful and all of my kids (and I) had second helpings, including my picky 3yo. My kids have been vegan since January so they still remember the Kraft taste. I used about half a can of coconut milk and half a teaspoon of pepper and it turned out great. Can't wait to have my omnivorous hubby try this when he gets home. Thank you Thank you!!

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  8. Alisa, you're welcome! I am so glad this worked for you! Hooray!

    I hope to continue to post good recipes for families, and kudos to you for being an awesome Mom and working to feed your kids right. It's not always easy, but it's always worth it!

    Ashlee

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  9. It is hard! But we're getting there. The hardest is birthday parties/other gatherings when we don't eat the same food as everyone else.

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  10. I finally made this and it was SO good. It is going to be a regular around here!!

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  11. So we make this all.the.time. I just took my 3yo off gluten to see if it helps with her night terrors (it does) and this is just as delicious with gf pasta. I can't thank you enough. And hubs loves it too!

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  12. Aaaaawww, thanks, Alisa!!!

    That is so AWESOME! My kids love it, too, and when I tried making it without the butternut squash, it tanked.

    Katie has tried the Cauliflower Bechamel, and seems to really like it. If your kids like the Mac N Cheese then I am sure they will like the Bechamel, too. (I wouldn't use vegetable broth, but a concentrated base.) Sometimes it's nice to have a few creamy pastas up your sleeve!

    That's really interesting that removing gluten helps with night terrors; I have never heard of that before. My 4 year old has bad nights every once in a while.

    And I can't tell YOU how much your positive feedback keeps me going! Thank you for taking the time to tell me. It makes all the difference!

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  13. This looks great! I would love to get a good cheddar alternative! We have a little farm and drink milk, make yogurt & mozzarella from my goat's milk. BUT, I don't like to eat cheddar because it is aged and therefore moldy and unhealthy. I'm super excited to try this! Thanks for the recipe!

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    1. Hi Danelle!

      I linked over to your (very cute!)blog and read about some of your weight loss story. How interesting! I love the power of whole foods! My Mom was raised on a ranch -- and has great memories from it. She'd be jealous of how you make your own goat's milk, as she now lives in the city...

      Ah, yes...cheddar cheese! That stuff is addicting! My husband still gets the hankerin' every once in a while so I also make cheese sauces for nachos and burritos. If you like cheese you would also enjoy the cauliflower bechamel, and the Cheesy Mexican Casserole (made with a cheddar cashew cheese sauce).

      Oh, and don't expect this to taste like cheddar cheese. It's just a nice, smooth and creamy sauce, with a slight cheddary tang. I have yet to try or taste any recipe or store-bought product that tastes exactly like cheddar cheese. But maybe someday, right?

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  14. Hey Ashlee, I blogged about your mac n cheese recipe. My sister put your Bechamel on there as well! http://veganwholefoods.blogspot.com

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  15. Hi Alisa, I tried to link over to your blog (great outlet for foodie creativity, right?) but was unable to see the mac n cheese post. Maybe it didn't post? Thank you for telling me about it; I am a little embarrassed because when I originally wrote this post I was quite possessive over the recipe. Eek! I don't feel the same way about it (not so possessive!) anymore, and have also realized that not everyone likes this mac. People have different tastes, and I need to be very careful that I don't "oversell" any particular recipe.

    I have come to realize that good recipes are regarded in general as "a dime a dozen" and that a lot of people work very hard to create recipes, and few of us realize the work that they go to. For instance, with Dreena Burton, I don't think I tell her enough how much our eating lives depend on her, and her publications! I really am so glad this recipe works for you and your family. And may I say how cool it is that you, your Mom, and your sister are all doing this together???

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  16. Just so you know, I am so glad you only post recipes that are truly worth trying. Some blogs you can tell their only aim is to get as many recipes on there as possible even if some of the recipes are just crap. Excuse my blunt anger. But when you are searching for good food recipes. You want only the best. The average family circulates through only a few meals a week, so most people can't afford to try different things and be all over the place! Thank you for revising your recipes and your careful attention to improve them and update them! I really love your cheese sauce inventions :)

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  17. I know, even cookbooks are written by AUTHORS sometimes; not chefs. These books are junk. I get really upset by these kinds of money making schemes, too. Dreena Burton, Mary McDougall, Neva Brackett, and a handful of others are the only MOTHERS who have actually taste-tested their food. I have had so many wasteful recipes from careless cookbooks that tout great food, but are just in it for the money. That's why I really only post stuff that I eat. Every day. That my kids eat! I am so glad you appreciate this, Aimee! I work hard to find my recipes. -Ash

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  18. Just thought I'd let you know that I tried this recipe and my kids and I loved it! We ate it twice in a week. They preferred it over a couple other vegan cheese sauces I've tried. And I love that there is a veggie hidden in there. I'm going to be trying your pumpkin mac recipe tonight. I'm sure it's going to be a hit!

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  19. Awesome, Maria, thanks so much for letting me know...I am so glad that it worked for you!

    Pumpkin Mac has to be our new fav, but my kids love Daiya cheese, too (all of a sudden) so I used that for grilled cheese sandwiches now...

    Isn't it great to be able to hide veggies in there, and the kids don't even know?

    Hope you're having a great day!

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