smoked gouda mac n’ cheese

If you like making "cheese" sauce in a blender (not that there is anything wrong with that), this recipe is not for you.  If you are looking for healthy mac n' cheese that you can eat all the time, then this recipe is definitely not for you. 

This mac n cheese is super buttery and cheesy, the perfect side for Thanksgiving, Christmas, or New Year’s.

Ingredients: 

  • 2 C shells or elbow macaroni

  • 2 T Flour

  • 113 g (1/2 C, 4 Oz) vegan butter ( unsalted if you can find it, otherwise, reduce the salt a bit)

  • 200 grams (about 1 C. packed ) vegan smoked Gouda ( recommend Daiya block for maximum meltiness )

  • 200 grams (about 1 C. packed ) vegan cheddar ( recommend Daiya block for maximum meltiness )

  • 1 1/2 C plant milk ( plain, unsweetened-I prefer oat or cashew )

  • 1 tsp. dijon mustard

  • 1 T nutritional yeast (optional)

  • 1tsp. garlic powder

  • 1- 2 tsp. kosher salt ( I use Diamond Crystal- half if you use Morton, sea, or table salt )

  • 1/8- 1/4 tsp. fresh cracked pepper

  • 2-3 tsp. kosher salt (to salt pasta water)

{Prep}

  1. Preheat oven to 350°

  2. If using blocks of cheese- grate cheese into two separate bowls.


Vegan cheese has come a long way.  That's why I'm so confused about vegan mac n' cheese.  Just google vegan mac n' cheese recipes.  You'll see it made with cashews, potatoes, nutritional yeast, cauliflower, miso, and tomato sauce- EVERYTHING EXCEPT FUCKING CHEESE! Look, I get it. Vegan cheese is harder for some people to find and it can sometimes be cost prohibitive (also people may find it healthier to make their own), so its’ great that there are options out there to make your own, but I don’t know man…that’s just not me… I take the help where I can get it…

It's weird.  I'm not typically a Daiya fan.  I usually find the cheese a bit off-putting.  HOWEVER, I do really like using their blocks for Mac n' Cheese.  Not sure why, but the taste is a lot better to me and I love the way it melts (it's really hard to get vegan pre-shredded cheese to melt properly).  Some people take issue with Daiya and I'm kinda one of them, but despite that,  their blocks remain my go-to for a creamier Mac n' Cheese.  Try it out and see what you think.


Directions:

  1. Bring a large pot of water to a boil.  Salt the water with 2- 3 teaspoons of sea or kosher salt and add pasta.  Cook pasta until al dente ( not crunchy, but still has some bite to it). Drain and set aside.  

  2. Melt butter (in the same large pot used for pasta) over medium heat.  Once melted, add the flour.  

  3. Whisk the mixture continually for about 2 minutes breaking up the clumps until it has thickened slightly (make sure not to brown).  The butter mixture should become slightly golden and smell a little nutty. 

  4.  Next, stir in milk and bring the mixture to a bubble, reducing heat to medium. 

  5. Add the salt, pepper, mustard, and garlic powder to the mixture. 

  6. Stir most of the cheese into the butter mixture, reserving about 1/2 a cup for the top before baking. 

  7. Allow the cheese sauce to thicken- about 2 minutes.

  8. Remove from heat and add macaroni-mix until fully combined.  

  9. Pour the mixture into a 13 x 9 casserole pan, dutch oven, or a 10 inch cast iron pan. Add the remaining cheese and spread evenly over the top..

  10. Cover dish with foil or a lid and bake 20-25 minutes. 

  11. When done, remove foil or lid and let bake another 5 minutes or so until the cheese has completely melted.

  12. When cooked to your liking, remove from oven and let set about 20 minutes. 

  13. Note- when you first remove the mac and cheese from the oven, the butter and oil will have risen to the top ( I know, eww), but after a few minutes, it will settle into a decadent and delicious mac and cheese.

  14. Enjoy!


Welp, hope you enjoy this recipe.- if you give it a try, let me know! Looking for a simpler, more buttery mac + cheese? Well then, you’re in luck- try the veganized version of my Mom’s Mac N’ Cheese here.

Thanks for spending some time!

x Debbie x