Our TR family loves comfort food! Our feel-good dishes bring a satisfying end to a hard day or a work great as for rainy day pick-me-up.
One of our longtime favorites is Macaroni & Cheese. Everyone in our family can dig deep into a piping hot casserole of cheesy noodles any day of the week.
We long ago perfected a satisfying, quick and easy homemade mac&cheese. It tastes fantastic and goes together in just a few minutes.
TRMom’s recent shift to a vegan diet may seem like it spelled the end of mac&cheese night, but it did not. We just reworked the recipe a bit and use two separate casserole dishes. We can easily make two versions of mac&cheese: the traditional favorite and a vegan version that TRMom adores.
First up, the Vegetarian Version:
Ingredients:
1/2 Pound dry macaroni pasta
1/3 Cup Cream Cheese
3 T Butter
1/2 to 3/4 Cup Shredded Cheddar
Salt & Pepper to Taste
1/4 Cup Bread Crumbs
Process:
1. Bring a pot of water to boil. Add dry pasta and boil for ten minutes.
2. Drain pasta and return to the same still-hot pot.
3. Mix in Butter and Cream Cheese, and stir until fully melted.
4. Mix in shredded cheddar and stir thoroughly.
5. Transfer to an oiled casserole dish.
6. Sprinkle bread crumbs on top, and bake at 350 for fifteen minutes.
The Vegan Version:
Ingredients:
1/2 Pound dry macaroni pasta
3 T Earth Balance
1/2 Cup Teese
Salt & Pepper to Taste
1/4 Cup Bread Crumbs
Process:
1. Bring a pot of water to boil. Add dry pasta and boil for ten minutes.
2. Drain pasta and return to the same still-hot pot.
3. Mix in Earth Balance and stir until fully melted.
4. Mix in Teese and stir thoroughly.
5. Transfer to an oiled casserole dish.
6. Sprinkle bread crumbs on top, and bake at 350 for fifteen minutes.
We usually make a much smaller portion of vegan mac&cheese, since it is for one serving. You can scale down or up as necessary to feed your hungry crew.