Sunday, April 22, 2012

A twist on mac’n’cheese

Kraft mac’n’cheese has been a staple Saturday lunch for us over the past several years.  We always seem to be busy with something, and opening up that sweet little blue box makes a quick and satisfying lunch.

I decided to experiment in the kitchen a bit to attempt to make a vegan variety of our old staple. After perusing several recipes across many various blogs, I came up with the following:


Mix together the following in a blender:

  • 3/4 cup nutritional yeast
  • 1/2 sweet potato (about 1 cup), peeled and cooked (I peeled my sweet potato, wrapped in a damp paper towel and threw in the microwave for 4-5 minutes.  After microwaving, I dumped it into the blender with the rest of ingredients and mixed it right up)
  • 1 tsp garlic powder
  • 1 can (drained and rinsed) white beans (I used Great Northern)
  • 3 tablespoons stone ground mustard
  • fresh ground black pepper to taste (I probably used about 1/8 tsp)
  • 4 tablespoons margarine
  • 1/4 c olive oil
  • 1/4 cup water (adjust as necessary to get consistency right)

While making the sauce, put pasta of choice in boiling water.  Once cooked through, pour sauce over hot pasta and serve!

I really liked this version of mac’n’cheese, but Joel wasn’t quite sold on it.  I think the mustard flavor was too strong.  Lucky for me, we have some leftovers for lunch tomorrow and extra sauce to go on cauliflower later this week!