Crafty Mac & Cheeze

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All growing up, and well into adulthood, a favorite go-to ‘meal’ for me was  Mac & Cheese   — and I don’t mean the real stuff (although, sure). I mean the processed stuff, from the box — with the powder. It was so easy to make. It was so cheap. And it was sooooo yummy. I would eat the whole box in one sitting, every single time. I would sometimes pretend that I wasn’t going to eat the whole box at once, and I would dish out a little at a time, just to be civilized. But I would reload my bowl until it was gone.

A little piece of me would die any time someone wanted to share a box with me – it was a sure way to get on my s*#@ list.

Going vegan meant that I had to find vegan cures for all of my cravings. Boxed mac & cheese was top priority. I’ve tried all of the store bought varieties of boxed vegan mac & cheeses available, and nothing really scratched the itch. So I had to turn my back on the manufacturers and go it alone. AND I DID IT. I’ll spare you the details of the failed attempts, but suffice to say, the easiest recipe was the best recipe (which is almost always the case).

So here you go.



Earth Balance

Unsweetened Original Almond Milk

Nutritional Yeast (I get mine in the vitamin section of Whole Foods)







Boil the Macaroni per package instructions.

Once that’s finished, strain it.




While the mac is straining, make the cheeze sauce in the same pot you used to boil the mac. The measurements here are approximations, so trust yourself and do it all to taste. Here’s what I do:

I scoop in 3 spoons full of Earth Balance. I pour in some almond milk (prob about 3/4 cup). I toss in 2 hands full of nutritional yeast and big pinches of S&P. Pour in the strained Mac.


Stir that stuff up!

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You could stop there and be happy. But if you want to take it a step further, skillet up some vegan protein and throw it on top. I used Tofurky Italian Sausages and Seitan Chickenless Strips from TJ’s. The kids loved it.


In fact, here’s an honest-to-goodness pic of my oldest totally bummed that it wasn’t ready yet. It’s a little dramatic, but she made her point. The good news for her was that the entire meal took about 15 minutes, start to finish.


Be sure to let me know if you try this, and if you have any suggestions how to improve it.

CRAFTY MAC — Printable version


One Comment Add yours

  1. Deborah says:

    Comfort food rules, good job.


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