Baked Macaroni (and Cheese!) with a Twist

April 4th, 2013 1:13 pm by Kelly Garbato

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Every time I acquire a new cookbook, I inevitably discover another macaroni and cheese recipe I’ve yet to try. This around it’s the Baked Macaroni with a Twist from Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook.

The first twenty or so times I scanned this recipe, I mentally added in some tomato paste or sauce, since the title is suggestive of regular old baked macaroni. Imagine my shock when I actually began to make it and realized that it’s actually good old mac & cheese. Vegan Christmas came twice this winter, my friends.

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Surprisingly moist and creamy for a baked mac and cheese dish, it’s the topping that really won me over: homemade breadcrumbs mixed with cheese – in this case, cheddar Daiya. The sauce is mainly silken tofu, but there are some Daiya shreds hiding in there too.

Of course the crispy, crunchy edges didn’t hurt either.

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Being the picky vegan that I am, I made a number of modifications to the original recipe. For starters, the cheesy sauce: it doesn’t call for a single flake of nutritional yeast. Blasphemy! Perhaps nutritional yeast wasn’t quite so popular back in 2002, when this book was published? That’s the only explanation that makes sense. Anyway, I added a half a cup, along with several tablespoons of miso and some minced garlic.

Also, you might notice that my macaroni isn’t particularly twisty. While it’s the rotini pasta that makes this mac & cheese do the twist, all I had in my cupboard was boring old elbows, so there you go. Go vanilla or go home.

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One Response to “Baked Macaroni (and Cheese!) with a Twist”

  1. Creamy Tahini Broccoli and Pasta Bake » V for Vegan: easyVegan.info Says:

    […] one’s quite similar to the Baked Macaroni with a Twist, also from The Vegetarian Meat & Potatoes Cookbook. Both dishes feature pasta smothered in a […]

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