Print the recipe page! guilt-free macaroni and cheese
If I’m going to go to the work of chasing down bulk amounts of ingredients, spend a lot of hard saved money and then find places in my home to store all these ingredients, you’d better believe I have a priority list of criteria my storable recipes have to meet. The recipes that make it into my plan have to meet at least two of the following four requirements:
- better than average nutritionally
- quick and convenient to make
- pass the family’s taste test (required always — this food will be used)
- a favorite/familiar comfort food (overriding sometimes my strictness on the nutrition /quick & easy rule)
This recipe is one of the rare exceptions that hit all four of my goals.
Many thanks to Susan Voisin for the base recipe I adapted this from. My version isn’t vegan (as Susan’s is) since I did include powdered milk (anyone know of a suitable lactose-free powdered milk substitute for those who can’t have milk?) but thanks to the talented vegan cook parentage it originated from it’s got it going on in the nutrition and taste department. The star of the show is cheesy flavored nutritional yeast with 14 grams of protein and 7 grams of fiber in it’s small one ounce appearance. The tahini adds in another 6 grams of protein. And of course, this “clean” version has no strange chemicals or colors that the box at the store contains.
Across the board, all my kids — even with their “we love cheese, we can tell if it’s not real cheese so just try us” taste buds– fell for this cheese-less mac and cheese! I find myself agreeing with many of the comments from the original recipe, that it’s got an addictive flavor. And…happy day…it’s absolutely no-fat/no-guilt! To top everything off, it’s extremely fast to make. I suggest making it even easier for yourself by pre-measuring the dry ingredients ahead of time and packing it as a pantry meal.
I think you’re really going to enjoy this recipe! Read more