11.19.2014

365 Project Day 323: TG Prep School

I don't think I'm alone when I tell y'all I've been working on perfecting my vegan mac n cheeze recipe for YEARS.  I'm a fake-cheese-er, not a nooch-er, so my success depends largely on fake cheese availability.  When Daiya came out that was a game changer.  Now that Chao is around, I've taken my game up one more notch.  Using the techniques applied to my mom's superb baked (but not vegan) mac, I have come up with a dish that is likely to show its face at every holiday meal I attend in the next two months...

You will need:
  • one pound elbow noodles
  • one pack original Chao slices
  • one block cheddar Daiya
  • one bag shredded cheddar or white Daiya
  • 1/2 package Tofutti sour cream
  • UNSWEETENED UNFLAVORED almond or other plant milk, at least two cups
  • Tony's season salt
  • one large pot
  • strainer for draining noodles
  • sauce pan
  • casserole dish with lid

You will do:
  • Set the water to boil to cook your noodles in the big pot.
  • Preheat your oven to 350.
  • While the water is heating, chop up your Chao and and the cheddar block
  •  Place the chopped up cheese and the sour cream in the sauce pan, and bring to medium high heat.  Add some Tony's to the pan, if using.  Stir constantly.
  • When your water boils, add your macaroni and stir.  Keep in mind that you don't want to cook it completely; leave it al dante (with a little bite) since you're also going to bake it.  Mine takes four minutes of boiling, but check your package.
  • Keep stirring your cheese sauce, and turn the heat off when it has just a few lumps left.
  • Drain your macaroni well, and then pour it back into the big pot.
  • Pour in the cheese sauce, which should now be totally melted.  Mix to evenly coat all of the macaroni with sauce
  • Make two layers in your casserole dish of coated noodles topped with the shredded Daiya.  I use a large round casserole dish and this fills it perfectly to the top.
  • Once the casserole is full of coated noodles and daiya, pour in unsweetened, unflavored almond milk until it reaches the top of the noodle level.  Don't cover the noodles with milk!  It will be too runny!  Just pour milk in until you can see the level rise to just beneath the macaroni.
  • Bake at 350 for 30 minutes with the lid on; remove the lid and bake another ten minutes. Then remove from oven and stir thoroughly.
  • Let set for ten to twenty minutes before serving.

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