WARNING- If you like super cheesy macaroni and cheese, this recipe may not be for you.  I mean, don't get me wrong... it is cheesy, but what really shines through in this recipe is the rich buttery flavor. Honestly, this is really just "veganizing" my mom's macaroni and cheese recipe which is actually and old Creamette's recipe that used be on back of the box.   A staple at Thanksgiving and Christmas dinners, it is one of the things I have missed the most since I changed my lifestyle AND has been on my list to veganize for quite some time now.

Good news is, it is super duper easy.  Just swap out regular milk, cheese, and butter with their vegan counterparts and you are good to go!  Of course, it wouldn't be me if I didn't put my special spin on the situation by adding a little Dijon mustard, nutmeg, and truffle salt.   

This macaroni and cheese recipe is not typical in that it is not dripping with a cheesy yellow sauce and to that end is not super cheesy.   However, if you are a cheesehead and that bums you out, go ahead and throw in another cup or two or three of cheese to get your fix OR check out my other Mac & Cheese recipe here.   But to be honest, that just isn't what this recipe is all about- it's about enjoying all the elements (cheesy, buttery, smokey) working in concert together  in that perfect little bite.

INGREDIENTS:

• 2 C. Elbow macaroni
• 2 Tbsp. Flour
• 1/2 C. Vegan butter ( I like Miyoko's )
• 1 C. Vegan cheddar
• 1 1/2 C. Almond milk ( plain, unsweetened )
• 1 tsp. Dijon mustard
• 1 tsp.  Salt 
• 1/4 tsp. Pepper
• 1/16 Freshly ground nutmeg (a pinch )
• 1/4 tsp. Truffle salt (not necessary, but adds a nice buttery, smokey flavor ) 
• Paprika (for sprinkling)

Directions:

Preheat oven to 350°

Cook pasta according to package directions.  Drain and set aside.  Melt butter in a pan over medium heat and add flour.  Wisk the mixture continually for 2 minutes breaking up the clumps of flour to create a roux- be careful not to brown.  Next, stir in milk, salt, pepper, mustard, and nutmeg.  Allow mixture to thicken.  Remove from heat and add macaroni.   Pour mixture into an 11 x 7 casserole pan.  Sprinkle cheese on top and sprinkle with paprika.

 Now- if you are the type who likes a creamy cheese sauce, by all means, add cheese to the bechamel (white sauce) and stir until melted.  I however, like to keep it separated so I can enjoy the way the cheesy top plays with the buttery noodles. 

Place covered dish in oven and let cook for 25 to 30 minutes.  If you like a browned top, remove the top and place under broiler for a few minutes.  

Serves 6 or 3, depending on how hungry your guests are ; )

My only gripe with the Follow Your Heart Shreads is that it did not melt that well.  I've heard the new blocks are more melty.  I believe that Daiya has a better melt rate (is that a thing?), but I've never really been a fan....but, maybe I'll give it a try in the future.  Bottom line, use what ever vegan cheese suits your taste and makes you the happiest.

Hope you guys try and I hope you enjoy.   Have a favorite mac n' cheese recipe???  I'd love to hear it, so I can try it!