Well, I love mac and cheese. It is my weakness! I used to make a vegan version loaded with fat and fake cheese. I looked how many calories each serving was and I felt very guilty while I ate the whole pot. I came up with this version after reading a bunch of other vegan blogs with mac and cheese recipes that seemed too long with too much prep. This recipe makes 2 servings and can easily be multiplied.
A pot of boiling water
2 servings of your favorite pasta. I use whole wheat rotini which is 1 1/2 cups dry.
1/4 C Daiya vegan cheddar
1/4 C Daiya vegan mozzerella ( I imagine you could use another vegan cheese brand but I prefer Daiya myself.)
1/2 C Plain Soy Milk (or whatever milk as long as it's not sweetened or flavored.)
2 tsp. Nutritional yeast
1 T. Lemon juice
Pinches of basil, garlic salt and pepper
Boil your water, add your pasta, cook until it's al dente* and drain but don't rinse. While your pasta is boiling, gather all your ingredients together and measure them out. When you take the pasta out of the pot, turn the burner off. While your pasta is draining, throw the sauce ingredients into the still hot pot and place on the still hot but not as hot burner. Stir until the cheese gets melty, mix your pasta back in. Stir it up until the pasta is covered in sauce and serve.
*al dente means soft but not too soft. It should stick to your teeth but not be crunchy or mushy.
Nutritional info for the whole recipe: 658 calories, 103 carbs, 19g fat, 25g protein, 598mg sodium, 7g sugar.
Per serving: 329 calories, 52 carbs, 10g fat, 13g protein, 299mg sodium, 4g sugar.
VARIATIONS! Sometimes I throw down some spinach in the end and stir it around until it wilts. Sometime I saute some pablano peppers and faux ground beef with an extra half cup of soy milk and make chili cheeseburger mac. The possibilities are endless.
Apologies to my aunt in a small town who will not be able to pick up the fancy vegan ingredients in this recipe.
