Mac 'n' Cheese

By definition, macaroni and cheese seems impossible to recreate vegan, especially considering how the vegan cheese market hasn't quite been able to hit the mark with a really good cheese substitute. But, this recipe from vegnews.com proves otherwise. Warm and fresh from the oven, this delicious, 'cheesy' meal is the vegan version of classic comfort food.

Serves 6

4 quarts water
1 tablespoon sea salt
8 ounces macaroni
4 slices of bread, torn into large pieces
2 tablespoons + 1/3 cup margarine, divided
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water
1/2 cup raw cashews
2 teaspoons seal salt
1/4 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon paprika

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.

3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

4. In a blender, process the cashews, salt, garlic, 1/3-cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

I highly recommend adding your favorite tomato sauce to your personal bowl - it definitely enriches the dish! Serve with a few slices of lightly toasted bread, margarine, green beans, and chocolate soymilk, and you have yourself a delicious, comforting meal perfect for these cold winter nights.

Here's the link for the recipe incase you want to print it out:
http://vegnews.com/web/articles/page.do?pageId=40&catId=10