This post has a multitude of misplaced quotations and commas. You’ve been warned.
The article in which I found this mac n’ cheese recipe claims this to be the ‘best,’ and when I first read that, I thought ‘we will see about that.’
I’m always a bit skeptical of things that claim to be the ‘best,’ because anyone who has spent any time out on the internets (‘s’ added for emphasis) knows that there are a lot of recipes out there — and just as many claims about things begin the ‘most choocolatey,’ ‘the softest,’ ‘the world’s best,’ ‘my great grandfather’s most famous,’ and so on. Like I said, I’m a skeptic. (but not so skeptical that I’m not gonna try each and every one of these recipe at least once)
The best mac n’ cheese?
It pretty much is — but I’ll add a little note saying that this is the best VEGAN mac n’ cheese. I have tried many vegan mac n’ cheese recipes, but I’ve never really found one that I liked or desired to make again. I don’t like nutritional yeast. I said it. I meant it. I can’t get into it. I’ve tried. This recipe is nutritional yeast free (hooray!) and has a creamy, comfortttty (word?) texture that is sure to please. I made it and ate it all. Then just to prove that it really is as delicious as I thought, I made it again and fed it to a few of my favorite vegans. They liked it too. Recipe approved!
Wow, that was a lot of rambling, and an equal number of bad grammar choices. Oh dear.
1. me no like nutritional yeast
2. this recipe rocks
3. this recipe can be classified as ‘the best’ because it is and I have a few people who will vouch for me on this one
4. i’m skeptical of internet claims but not completely skeptical as evidence by the number of sweepstakes I’ve entered and bad ads I’ve clicked and viruses my computer has had (and/or currently has)
5. i’m not sure about the ethics of this, but a little part of me wants to run to my parent’s house and convert their dog into a little panda dog.
I’m kidding. Really. I won’t do that. I promise. But I couldn’t read all about panda dog trends in China and not mention it on my blog. I have a million questions.
Now for the good stuff:
8oz macaroni noodles (whole wheat if able to find)
4T vegan margarine or butter spread
1 small shallot, peeled and chopped
1C red or yellow potatoes, peeled and chopped (~3-4 small potatoes)
1/4C carrot, peeled and chopped (~ 1 small carrot)
1/3C onion, peeled and chopped (~1/4 onion)
1 clove garlic, peeled
1/4C raw cashews
1tsp dijon mustard
1T lemon juice, fresh squeezed
1/2tsp black pepper
1/2 tsp paprika
Cook macaroni noodle according to package directions. Cook until al dente, drain, rinse with cold water, and set aside.
Combine bread crumbs and 2T of butter spread using a fork to create topping. Set aside. Season with a sprinkle of pepper and salt.
Preheat oven to 350. Spritz 9×9 pan with no-stick spray.
In a sauce pan, combine shallots, potatoes, carrots, onion, garlic, and water. Bring to a boil. Reduce to simmer and cover. Cook for 15 minutes until the vegetables are soft. Note: You may need to add an additional amount of water – I ended up using about 1 1/2C water. Once softened, remove from heat and allow to cool for a few minutes.
In a food processor (or blender), combine cashews, 2T of butter spread, salt, mustard, lemon juice, black peppers, and cayenne. Process until smooth. Add vegetable/water mixture. Process until smooth. Taste and adjust seasonings.
Combine cooked pasta and sauce until coated.
Pour pasta into prepared pasta dish. Sprinkle breadcrumb mixture over the top.
Bake for 15-20 minutes, until the top is golden. If the top is not browning, you can always place it under the broiler for a few minutes, but watch carefully to avoid burning!
Note: I think this would be great with broccoli or kale added in