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Crafty Macaroni and Cheese

Monday, June 15, 2009

With the end of school nearing, the girls will be on their own more often for lunches. I wanted to give them an option that was quick, easy and, at least, somewhat healthy. Plus it's Mac & Cheese. For me, there has always been something decadent about that blue box and its processed powder. And here's my rendition of that cheezy, powdery goodness.


Crafty Mac & Cheese
3 cups macaroni pasta
2 cups boiling water
2 tbs vegetble oil
1/2 cup cashews, finely ground
1/4 cup oats, ground in a spice grinder
2 tbs soy milk powder
1/4 cup nutritional yeast
1/2 tbs lemon pepper
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
1/2 tsp turmeric

For the spice mix: Grind cashews and shake it through a sifter. Grind the oats in a spice grinder. Combine with the other dry ingredients.

For the pasta: Cook the macaroni according to package directions in salt-free water. Drain in a colander, reserving 2 cups of the boiling water. Combine the reserved water with the powder in a blender and blend until combined. Stir the oil into the pasta, then pour the sauce over the pasta and stir until the sauce thickens a bit.

Note: You can skip the blender step and just stir the powder into the pasta. This will work just fine, but the pasta will become a little gritty as it sits.

4 Serving: 510 cal (18g fat, 71g carbs, 19g protein)

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  1. Anonymous Says:
  2. I'd just rather make a box of that Mac and Chreese!

  3. gwgjoan Says:
  4. This looks like genius! My kids will be asking for lots of Mac and Ch this summer with no school! I will need to try this.

  5. Courtney Says:
  6. That photo looks AMAZING! You have me drooling...


  7. Matt Says:
  8. Anonymous, I'd rather my profile fit in the bathroom mirror =)

    Kraft Mac & Cheese, Prepared (2.5 oz): 18g fat, 11g saturated fat, 52g cholesterol,9g sugar, 12g protein and only 1g dietary fiber.

    My Mac & Cheese, prepared (4.5 oz): 18g fat, 2g saturated fat, 0g cholesterol-duh!, 3g sugar, 19g protein and almost 6g dietary fiber.

  9. I find boxed food cheap and distasteful.
    This, however, is creamy goodness that I can feel really good about giving the kids. Plus, the kids are worth the extra effort.

  10. Homemade, vegan, dairy-free, and if I use rice pasta it will be gluten free - can't beat it! Thank you for another yummy sounding alternative mac & cheeze.


  11. Sarah Says:
  12. This is so awesome! I've been needing a quick mac & cheese recipe, as the one I usually prepare takes waayy too long for a 5 year olds patience. Thank you!

  13. Kiersten Says:
  14. That looks much more appetizing than the stuff that comes from the box! I always thought that stuff was gross.

  15. Oh my! That looks soooo ridiculously good!
    Another fab recipe Matt - thank you.

  16. Anonymous Says:
  17. Matt I think the other anon was talking about boxed vegan "mac and Chreese" not Kraft. Just my two cents. Though I am sure fresh is better than anything in a box.

  18. Brea Says:
  19. This is genius! I'll have to try it soon. I was a mac & cheese addict (until I became I have trouble finding a mac & cheez recipe that holds its own)! LOL :) Thank you for sharing!

  20. OMG! Totally impressed!! We tried this today and I hate to admit I wasn't expecting much because I haven't YET found a vegan Mac-n-cheese that my kids and I will all willingly eat... AND One easy enough for the KIDS to make themselves. I know, I know, high hopes for a vegan mac-n-cheese, right? Well, I'm VERY HAPPY to announce that this is a HIT in our family and ALL OF US LIKE IT... AND hungry teen-types can MAKE THE DARN STUFF THEMSELVES! (Can you tell I'm happy?)

  21. Dani Says:
  22. I just made this and it's so good!! Thanks Matt!

  23. Allison Says:
  24. Had this for dinner tonight...Overall I was impressed with the recipe, but I think for me the mustard was a little too strong, I will cut it down next time. The texture and color are amazing though, and the idea of the oat flour to thicken it up is genius. Definitely a better concept than the usual tofu-based recipes. Thanks!

  25. Anonymous Says:
  26. It was very interesting for me to read this post. Thanx for it. I like such topics and anything connected to them. I would like to read more soon.

  27. Anonymous Says:
  28. Can it be made without cashews? We have a child here allergic to them!

  29. I use cashews because they blend well, they're neutral and my wife's not allergic. You might try peanuts (which I never will), or sunflower seeds or sesame seeds, or some combination. I don't think cashews are essential.

  30. Anonymous Says:
  31. I am allergic to paprika, does it matter if I leave it out? For all the years I've searching for Vegan websites, I've never come up with your site, and I do have to say it is inspiring in all ways...

    Many thanks for such a deightful blog, the recipes sound and look amazing.


  32. It should be just fine without the paprika, VeggieGal. And I'm glad you found me. Hope you enjoy.

  33. ShellyBean Says:
  34. Oh boy! Thanks so much for this interesting vegan recipe. I've been reading through vegan "cheese" sites for a day & half now, as I'm quite new to this lifestyle. This one has honestly been the most unique to me, and one that I will be trying tonight. I'm gluten free also, so I just loved the idea of oat flour being used. I can just buy the GF version of oats & grind them as the recipe suggest. I'm beyond excited. Many thanks, again!


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