About Me

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Concord, California, United States
I am a sometimes-writer, everyday mama, creative failure and experimental cook. I am interested in living a beautiful life, spending time with my family and making things that I can feel proud of. When I'm by myself I'm usually outside. Don't bother calling because chances are that I didn't bring my cell phone because I couldn't find it. If you see me walking, it's because I lost my keys and if you see me with only one child... I'm probably in big trouble.

Sunday, August 19, 2012

Vegan Macaroni and Cheese

I am always trying to create alternatives to casein laden foods so that Bunny can enjoy some creamy, cheesy, delicious eats.  A few years back my friend Mathew taught me to make a mac and cheese casserole and today I modified his basic recipe in an effort to make it Bunny-friendly.  

It was so incredibly delicious that I wanted to share it.  Everyone LOVED it.  I topped it with a sprinkle of the focaccia breadcrumbs that I made yesterday.  The breadcrumbs just gave this casserole a little bit of crunch that was texturally nice!  My girls devoured it.  I have actually never seen Bunny eat so much.  I think that this would be really great with asparagus mixed in, but Bunny and Lila weren't feeling it tonight.

Here's what you need:

1 box elbow pasta- cooked el dente 

1/2 cup flour
3 tbsp earth's balance

4 cups veggie stock (I like better than bouillon veg base but you can use whatever you want)
1 cup almond milk
1 container  of vegan cream cheese
1/2 bag daiya cheddar cheese
salt and pepper to taste

1/4 cup corn starch whisked with water (add if you need to thicken the cheese sauce).

Seasoned breadcrumbs 

Here's what you do:

Make a roux by whisking the flour and the earth's balance.

Add veggie stock and milk and mix over medium/high heat, whisking constantly.

Add cream cheese and daiya cheese, whisk until mixed fully

Add Salt and Pepper

If your cheese mixture is a little bit runny, add a bit of cornstarch that has been dissolved in cold water and whisk it on high heat until you've achieved the desired thickness.

Use a glass casserole dish and pour the cheese sauce over the macaroni noodles.  Top with seasoned breadcrumbs.  

Bake at 375 degrees for 30 minutes!  

My girls were crazy for this!!!!!!  

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