The way mac & cheese should be.
Meaning, a big bowl of creamy, cheesy noodles, fresh from the pot they were just cooked in.
Not baked and topped with breadcrumbs… just simple and perfect comfort food. I made Susan Voisin’s mac and cheese she developed for her daughter, who also likes it as I do – simple. That was the first thing that interested me. The next? It has tahini – one of my favorite things ever.
This recipe is low fat, low sodium, and full of flavor. It comes together quickly – from prep to table in about 30 minutes. It reheats nicely – I simply stirred in a splash more milk upon reheating. I followed Susan’s recipe nearly exactly – using hemp milk rather than soy – and I absolutely love it!
I have made this mac and cheese several times – once adding fresh spinach and crunchy pistachios for added protein and unique flavor, which is now one of my favorite ways to top mac and cheese. Another time I buffaloed it, adding buffalo sauce, non dairy yogurt, and again for the crunch, celery.
So good, whatever you add to it! I’m positive it would even be good baked with a crumb topping, if you must…
How do you like your mac and cheese? Pure and creamy and uncrumbed, or baked in the oven with the crunchy topping? Have you had buffaloed your mac and cheese? What do you add to yours?
Visit Susan to see her easy vegan macaroni and cheese.