I shared last week that I started cooking through Deceptively Delicious. This week’s recipe was mac and cheese…and in my case a dairy free version.
Whole wheat macaroni…
The secret in this recipe :: pureed beans mixed in the {almond} milk and {soy} cheese. I used my Magic Bullet to puree…wasn’t enough to pull out the food processor for. I recently got over the Magic Bullet fad until I started making my daily morning protein shakes in them. One less container to clean…I just drink right out of it with a straw. Realizing it was worth it after all.
I used a soy cheese mix…the recipe called for cheddar. If Whole Foods was closer I would have made the drive to pick some up{cheddar soy} but this Trader Joe’s brand was good enough. I think the cheddar could have been a better choice. I like to measure things out on my kitchen scale. Great for portion sizes and not having to use measuring cups all the time.
All the seasonings…
I added chicken and broccoli to make the meal a little more substantial. And a little olive oil and minced garlic. It was pretty good for soy. But soy cheese mac and cheese will never be the same. I am guessing the real cheese version would be better.
***Edited to add :: the next day it is amazing! The cheese marinates into the noodles. Yum!
Homemade mac and cheese or the blue box?
Please hop over and enter the Daisy Girl Creations giveaway!
