I have my nieces this weekend and we are doing a vegan cooking school. Two years ago, the week before I went vegan, we did a cooking camp at my house and we made mac n cheese with ham in it. The girls were in heaven and it was my last hooray so to speak. I felt awful that whole week. I had already committed to changing the way I eat before they came, but the menus were planned and the shopping done. This year we decided to have cooking school again this time it's vegan cooking school! We don't have a whole week this time since school is in, but we do have a whole weekend. We took extra caution to plan meals my 3 year old niece would eat since she does not like veggies and will be eating the older girls cooking while her parents are out of town. It was of course decided that we needed to make mac n cheese again. I would say it was a hit. Everyone ate seconds and Ava ( the 3 year old) asked for and ate most of her third plate. This is definitely a kid friendly dish and super easy to make. Mom's please don't shake your head at me I also fed them a huge salad and everyone but Ava ate the salad.
Here is what you need:
1 1/2 lbs macaroni noodles
1 1/2 cups soy milk
1 1/2 cups nutritional yeast flakes
1 cup water
1 cup oil
3 oz tofu ( not silken tofu)
1 Tbs. garlic powder
1 Tbs. paprika
2 tsp. salt
1 dollop of mustard
Boil water in a large pot and cook pasta according to directions on box. Preheat oven to 350 degrees. Place all ingredients ( minus the macaroni) in the blender and process until smooth. I use my Blendtec and the sauce button. Pour "cheese" sauce over the cooked pasta. Bake until the top of the pasta is slightly browned and crispy, about 15 minutes. Enjoy!
