Ladies and Gentleman. I am proud to present to you a recipe. A vegan recipe. The holy grail of comfort food: Mac Un-Cheeze.
In all its vegan, gooey, cheesy glory!
Your mouth is probably watering after viewing that photo, so I’ll save you the written oozy goodness about this recipe and cut right to the chase. I just want to say that this recipe is ENTIRELY original, not an improvisation on another recipe, but one that Melissa came up with all her own. I’m insanely proud of her!
Melissa’s Mac Un-Cheeze (Serves 6-8)
Ingredients
- Pre-heat oven to 425F
- Cook and drain pasta, set aside.
- Melt butter in a medium-sized saucepan on low heat. Add the flour, quickly whisk together with the butter. Add soy milk, turn heat up to medium. Add nutritional yeast, whisk together.
- Add the Daiya vegan shreds, stir. Cook on low/medium until the shreds melt and forms a somewhat thick sauce, but not too thick. Watch the heat so it doesn’t burn or boil.
- Once the sauce is ready (forming a melted and thickened sauce), remove from heat. Add salt and pepper to taste.
- Mix the pasta and sauce together in a 9×9 baking dish and add some more shreds as you go along. Use a generous amount of cheddar shreds on top, as well as a generous amount of panko bread crumbs. No real measurements on this part, depends on how much melty and crunchy goodness you like! Sprinkle a little salt and pepper on top.
- Bake in oven for about 30 minutes, or until the cheese is melted and bread crumbs are golden. Let cool and enjoy!
Tonight the Mac Un-Cheeze was served with some yummy crispy tofu cutlets and collard greens. Talk about comfort food to the extreme! Perfect for the sub-zero temperatures we have been experiencing here in Jersey City!
I mean, really now. I just can’t.
