I am going to cut to the chase. Macaroni and Cheese is one of my favorite meals. Homemade, crumbly topped mac and cheese is totally awesome – which I have recreated here. But blue-box-bluedye#40 holds a special place in my heart too. A place of simplistic nostalgia. But, not exactly in my stomach. I remember the fond rock-like feeling it would leave. Oh, and not pooping for days afterwards (TMI?!).
Imagine my excitement when I stumble upon Chef Chole’s Vegan Mac’N’Cheese recipe a few months ago. This recipe, without all of the fanfare and pretentious-ness of baked macaroni and cheese, gives me the same simple happy feelings of it’s ‘Box’ Counter part…but without the …erm..stomach issues.
This recipe is very similar to Chef Chole’s. I made some substitutions, though…here’s a highlight:
- Gluten Free Noodles
- Peas for brocoli (I like the more uniform texture of peas)
- Gluten Free Flour
- Ketchup for tomato paste (because really what do you do with the rest of the can after you use 2 tablespoons?)
- Mustard for lemon juice (mainly because I didn’t have lemon juice. And then I liked it better)
- Maple Syrup for agave (I just don’t like agave)
- Added Sriracha (let’s face it – we eat it on everything)
Feel free to ‘Un Do’ any of these subs, or just follow the link to Chef Chole’s original recipe!
‘Box’ Mac & Cheese [Vegan/Gluten Free]
Inspired by ‘Chef Chole’
- 1 pound gluten free pasta (follow the link to our favorite brand)
- 1 cup frozen peas
- ¼ cup vegan margarine
- 1/3 cup gluten free flour blend (follow the link or something similar)
- 3 cups soy, almond, or rice milk (I use rice milk)
- 1/2 Cup nutritional yeast (not to be confused with brewer’s yeast)
- 2 tablespoons ketchup
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon prepared mustard
- 1 tablespoon maple syrup
- Sriracha, for topping (optional)
- Fill a large pot with water. Add the frozen peas. Once the water is boiling, add the noodles and cook until done. Drain water from peas/noodles. Return noodles to pot. Meanwhile –
- Make the sauce:
- Mix the milk, nutritional yeast, ketchup, salt, garlic powder, onion powder, black pepper, prepared mustard and maple syrup in a bowl (or in a large measuring cup used to measure the milk!)
- In a sauce pot: add butter, melting on medium heat. When melted, and gluten free flour blend, stirring until combined and light brown
- Add the rest of the sauce ingredients to the butter/flour, and stir until combined
- Over medium heat, let the sauce come to a slow boil, and then stir again – repeat this step until the sauce thickens
- Combine the (drained) noodles, peas and sauce
- Serve warm, with optional topped sriracha.
- Store leftovers in an airtight container
What food holds a special place in your heart?