The BEST Macaroni and Cheese
Confession: when I was in college, I practically lived on Kraft Macaroni and Cheese. You know, the really inexpensive macaroni and cheese in the tall blue box? With the bright orange powder? I know. But it filled me up and it fit within my budget.
And every once in a while, I would splurge on the deluxe box. You know, the one in the yellow box with the thick, creamy cheese that was ready to add to the pasta straight out of the package?
Oh, how little I knew about processed foods back then …
Fast forward a few years and a lot of research later, and there was just no way I could serve that to my boys when they requested macaroni and cheese. So I came up with a version of my own instead. I’ve been making my Vegan Macaroni and Cheese ever since, and it is always a hit.
But despite the fact that we all loved it, my version just never quite satisfied my cravings for the creamy macaroni and cheese that came in that yellow box.
And then I found this recipe.
I knew after just reading the list of ingredients that I would love it, and have done enough experimenting with cashews as a substitute for all kinds of cheese to know this recipe was exactly what I was looking for. Sure enough, I loved it. And so did my family.
I usually make it using Tinkyada Organic Brown Rice Pasta (from Thrive Market) or Banza Chickpea Pasta Shells, and add broccoli or peas for an extra boost of nutrition. And although the recipe doesn’t call for it, I always soak the raw cashews for at least a few hours or overnight if possible. This recipe has quickly become our favorite, and I’m sure you will love it as well.
Thank you, Detoxinista, for the BEST Vegan Mac n’ Cheese. It’s amazing, and I can’t wait to try more of your healthy creations!
Give this recipe a try and let me know what you think in the comments below!