Sunday, September 12, 2010

More Mac and Cheeze

I have finally found it! The perfect mac and cheese replacement!

As some of you may know, my son has an intolerance to cheese and I have been on a quest to find a perfect mac and cheese substitute that we both can enjoy.

EUREKA!! This is it!

The creaminess of this cheese sauce is exactly the same texture as traditional mac and cheese and the flavor is right on. My son devoured it and said it got an A+. I have to agree with him.

I cannot take credit for the genius behind this recipe. I found this through VegNews and after reading all the rave reviews decided I had to try it. This did not disappoint! I did make a few slight alterations, nothing substantial. I also altered the name to "More" Mac and "Cheeze" because certainly everyone will be asking for seconds.

More Mac and Cheeze

4 quarts water plus 1 cup
2 tsp sea salt
8 oz macaroni (any shape you like)
1/4 loaf of seeded, crusty Italian bread, cubed and toasted
2 tbsp plus 1/3 cup Earth Balance Vegan Buttery Spread
1 cup red bliss potatoes peeled and cubed
1/4 cup carrots peeled and chopped
2 tbsp shallot, chopped
1/3 cup red onion peeled and chopped
1/4 cup raw cashews
1/4 tsp garlic, minced
1/4 tsp Dijon mustard
1 tbsp fresh lemon juice
black pepper and cayenne to taste
1/4 tsp paprika

Preheat oven to 350 degrees. Bring 4 quarts of water and 1 tsp of sea salt to a boil and add macaroni, cooking until slightly underdone (al dente). Drain pasta in a colander and rinse with cool water. Set aside. In a food processor make breadcrumbs by adding bread and 2 tbsp Earth Balance. Pulse until they are a medium fine texture. Set aside.

In a sauce pan add 1 cup of water, potatoes, carrots, onion, shallot and bring to a boil. Cover and let simmer until vegetables are very soft, about 15 minutes. In a food processor process the cashews, vegetables with their cooking water, the rest of the salt, garlic, Dijon mustard, cayenne , lemon juice, the other 1/3 cup Earth Balance and pepper until very smooth.

In a large bowl, mix the pasta and blended sauce until well coated. Spread mixture into a lightly greased casserole dish and spread prepared breadcrumbs on top. Sprinkle with paprika and bake at 350 for 30 minutes until top is golden brown and cheese sauce is bubbly.

Enjoy! This is a wonderful dish!


  1. I made this recipe last night and it was so great... the flavor is right on and absolutely delicious!

  2. So glad you liked it! I made it last night too-thought I would have leftovers but no such luck! My omini kids and husband love it too :)

  3. now this looks like something that will work for me. :)