Creamy Mac & Cheese – it’s a new Daiya!

May 16th, 2011 11:05 am by Kelly Garbato

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When I went poking through the archives I was surprised to see that I’ve only written about mac & cheese but once! Just once! Shocking when you consider how often we eat the stuff. Which in itself is shocking, given that I’d never even had mac & cheese until I was in my mid-20s! (Milk allergy, how I’ve learned to love you.) This oversight must be remedied!

Anyhow, in the original Teese vs. Follow Your Heart showdown, Follow Your Heart emerged victorious. (My latest pizza nomz roundup? Full of spoilers. And no Teese!) I found Teese a little salty, possibly with a weird aftertaste; I don’t wholly remember. (Of course, this was the old formula; and while things may have since changed, between Follow Your Heart and Daiya my contentment is so complete that I’ve no desire to revisit the issue. But I digress.) Thus, the mac & cheese recipe I offered up as our “perfect” formulation was a strictly Follow Your Heart-based dish.

Once Daiya finally hit the market, however, we did revisit our previously “perfect” mac & cheese formula and came up with a dish that’s even creamier, worlds yummier and more decadent than the original. This one involves a 50/50 mix of cheddar Follow Your Heart and Daiya cheeses. We found that Daiya alone made for a good enough cheese sauce, but the two combined? Heavenly!

After years of tinkering, I think this is it! THE PERFECT CREAMY VEGAN MAC & CHEESE RECIPE! (Previous disclaimer re: personal tastes still applies.)

Although, there’s no telling what will happen when Pepperjack Daiya reaches Kansas City…

Creamy Mac & Cheese with Daiya and Follow Your Heart vegan cheeses

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Ingredients

2 cups Follow Your Heart cheddar cheese, shredded
2 cups Daiya cheddar cheese, shredded
4 cups uncooked macaroni (mini shells are my personal fave!)
8 tablespoons margarine
24 oz plain soy milk

Directions

Make the cheese sauce!

1. In a medium-sized saucepan, bring the soy milk to a boil.

2. Reduce the heat to medium and mix in the margarine, stirring until melted.

3. Add the cheese shreds, stirring gently until they combine with the liquid to form a creamy cheese sauce.

Optional: season to taste with salt, pepper, onion or garlic. If a thicker sauce is your desire, stir in a pinch of corn starch.

4. Reduce the heat to low, stirring even few minutes.

Make the pasta!

5. In a deep skillet or wide, shallow sauce pan, cook the pasta according to the directions provided on the package. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)

Combine the two to make mac and cheese!

6. Mix the cheese sauce into the pasta, stirring well. On medium low heat, let the pasta continue to cook, until it’s the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan.

Serve warm and melty!

Or … maybe on a pizza? (You heard me right!)

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Fuck yeah hot carb on carb action! (You’ll find the recipe at the PPP blog: Creamy Vegan Mac & Cheese Pizza! And you will go looking for it; resistance is futile. Muahaha!)

Extra-special bonus nomz!

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Vegan Baked Macaroni & Cheese with Daiya! (Recipe via To Live and Eat in L.A.) Not bad, though not nearly as creamy and cheesy as I like it. Shane is a big fan; he’s partial to the breadcrumbs!

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25 Responses to “Creamy Mac & Cheese – it’s a new Daiya!”

  1. The Perfect Pizza Press » Blog Archive » Recipe: Creamy Vegan Mac & Cheese Pizza, No. 2! Says:

    [...] was the scene as we sat down to plates loaded with pizza slices and sides of mac & cheese (we made a full recipe, of course! ALWAYS MAKE A FULL POT OF MAC & CHEESE!): Me: I AM GOING TO GET PREGNANT WITH THIS MAC & [...]

  2. The Perfect Pizza Press » Blog Archive » Recipe: Creamy Vegan Mac & Cheese Pizza! Says:

    [...] this is my recipe for Creamy Mac & Cheese with Daiya and Follow Your Heart vegan cheeses, halved; follow the original recipe if you’d like some extra mac & cheese to serve with [...]

  3. vegan nomz roundup!: even more pizza ed. » V for Vegan: easyVegan.info Says:

    [...] was the scene as we sat down to plates loaded with pizza slices and sides of mac & cheese (we made a full recipe, of course! ALWAYS MAKE A FULL POT OF MAC & [...]

  4. Vegan Mac & Cheese Pizza! With two kinds of vegan cheese! And a side of macaroni and cheese for dipping! » V for Vegan: easyVegan.info Says:

    [...] this is 1/4 of my recipe for Creamy Mac & Cheese with Daiya and Follow Your Heart vegan cheeses; double or quadruple this recipe you’d like some extra mac & cheese to serve with that mac [...]

  5. Joy Says:

    I made the 1/4 recipe which is perfect for me, and used spiral (Barilla Plus) pasta. this is SOOOOO creamy and delish! I WILL be making it again! Just one thing……you mention about adding a little corn starch if you prefer a little thicker…..corn starch needs to be mixed with a cold liquid first, but I’m sure everyone knows this.

  6. Kelly Garbato Says:

    Yes, thanks for the clarification Joy!

    btw, spirals, nice choice! Plenty of ridges and creases to catch all the creamy cheesy goodness, yum.

  7. JohannaMamma Says:

    OMGeezy! i made this with just the daiya cheese, without the soy milk (since i didn’t have plain), added some nutritional yeast (just a little), pepper, and a dash of paprika, vegan bacon bits, and a little water so it wouldn’t burn, and it was thick and AMAZING!!! even my omni wife loved it O.o i am so making this for thanksgiving! it was a total hit as far as i’m concerned <3

  8. JohannaMamma Says:

    i forgot to say that i made it on the stove, so it’s a lot faster. just saying, for those of us that eat on the run or just want a snack ;)

  9. The Perfect Pizza Press » Blog Archive » Recipe: Cheddar Cheesy Hash Brown Pizza Says:

    [...] – a mix of Daiya and Follow Your Heart cheeses – is the same concoction we use in our vegan mac & cheese (and, incidentally, our vegan mac & cheese pizzas) … so this should give you some idea [...]

  10. hash brown pizza: done! » V for Vegan: easyVegan.info Says:

    [...] contrast to the original hash brown pizza, I made a cheese sauce (a la mac & cheese) and mixed it with the hash browns and breakfast sausage before adding it to the pizza. This made [...]

  11. Vegan Junk Food Cookbook Review: Riots, not diets! » V for Vegan: easyVegan.info Says:

    [...] in the additional vegan cheese shreds in this dish, it’s still way better for you than my own mac & cheese recipe, which is basically just pasta and processed vegan cheeses (namely, Daiya and Follow Your Heart). [...]

  12. Laura V Says:

    So I tried this a few weeks back when I was craving some “comfort food” mac and cheese being one of my faves. OMG it is delightful! I just made it again for a potluck tonight, with Tinkyada Brown Rice Spirals for a vegan gluten free (I only used Daiya) treat! I do cut back to about 6 tbsp of butter and I’ve always put ground mustard (2 tsp) and a dash of onion powder in my mac and cheese too, makes this taste just like back in the day!

    I agree, next time I’m at the health food store I frequent I am looking up the pepperjack shreds, maybe one pack of cheddar and one pack of jack? Has anyone tried to sprinkle in some vegan bacon bits in theirs?? Just a thought too.

  13. Kelly Garbato Says:

    I’m so glad you liked it, Laura! My husband usually tops his mac & cheese with bacon bits after it’s served, ’cause I prefer mine without. He’s made this recipe using pepperjack Daiya, too, but with four cups pepperjack shreds & no cheddar (he put it on a pizza!). I’d be curious to see how it tastes with half pepperjack and half cheddar though! I don’t think it even crossed his mind to try it that way.

  14. Lavon Says:

    I am hoping you can help me out. I have been obsessed with making one pot dishes in my rice cooker. Is there a way I can adapt this recipe so that it can all be made in a rice cooker? I have made other pasta dishes successfully in the rice cooker, and I have found a vegetarian rice cooker recipe, but not vegan. Also would it be okay to use so good coconut milk?

  15. Kelly Garbato Says:

    Hi Lavon! Unfortunately, I don’t have much experience with rice cookers. Can you try adapting the vegetarian slow recipe using vegan ingredients, maybe?

    I like coconut milk, but I don’t know how the coconut would taste when paired with the cheese. I probably wouldn’t enjoy it, but I’m a super-fussy eater!

  16. Sssquid Says:

    [...] this was the scene as we sat down to plates loaded with pizza slices and sides of mac & cheese (we made a full recipe, of course! ALWAYS MAKE A FULL POT OF MAC & [...]

  17. Cookbook Review: Cooking Vegan, Vesanto Melina & Joseph Forest (2012) » V for Vegan: easyVegan.info Says:

    [...] hit in the Garbato- Brady household. As per usual, it doesn’t come close to rivaling my own decadent version, but hey! What it lacks in gooey processed goodness, it makes up for in healthfulness and [...]

  18. Eat to the Beat: Maple Pecan Waffles with Smothered, Covered Hashbrowns & Bloodhound Gang » V for Vegan: easyVegan.info Says:

    [...] for each! The hash browns are all my own (the cheese sauce? it’s what I normally use to make mac & cheese – so good I could drink it from a mug!), but I based the waffles on a recipe found in Vegan [...]

  19. I wish diners had this when I was a kid! * » V for Vegan: easyVegan.info Says:

    [...] pretty tasty, though my own super-unhealthy version still has my heart. Noyes’s recipe is mostly soy milk and nutritional yeast (plus a quarter [...]

  20. Catch me daddy! » V for Vegan: easyVegan.info Says:

    [...] still heart my overly processed, Daiya and Follow Your Heart blend best, but this is definitely my new favorite noochy version. (And believe me when I say that [...]

  21. “Best-Ever” Baked Macaroni and Cheese » V for Vegan: easyVegan.info Says:

    [...] a bad recipe, but far from the best I’ve ever had – even excepting my own super-unhealthy, over-processed version. Just off the top of my head, I prefer those in American [...]

  22. Bonus Vegan MoFo: Mac-and-Cheese Monday! » V for Vegan: easyVegan.info Says:

    [...] is a little different from our traditional (dare I say infamous?) recipe, with its mix of Follow Your Heart and Daiya cheeses. Shane was in the mood to experiment, so for [...]

  23. Mac-and-Cheese Monday: Cauliflower Macaroni and Cheese » V for Vegan: easyVegan.info Says:

    [...] olive oil (the only significant source of fat in the whole shebang). It’s a far cry from the crazy decadent stuff I so love – but, as far as healthy vegan comfort food goes, this one’s a [...]

  24. Mac-and-Cheese Monday: Twice-Baked Creamy Mac & Cheese with Sausage » V for Vegan: easyVegan.info Says:

    [...] a macaroni and cheese recipe from his childhood. What he came up with is a kind of mashup of our favorite stovetop recipe, various oven-baked dishes, and a few of our go-to alfredo sauces. The result is a rich and creamy, [...]

  25. Cookbook Review: The Cheesy Vegan, John Schlimm (2013) » V for Vegan: easyVegan.info Says:

    […] This macaroni and cheese might be one of my all-time favorites, second only to my own over-processed, Daiya & Vegan Gourmet version. The cheddar gives it a traditional mac & cheese feel, while the cream cheese makes it […]

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