Tuesday, March 1, 2011

Daiya Macaroni and Cheese, Please!

I grew up on boxed macaroni and cheese, only having the pleasure of tasting a homemade baked version once- courtesy of a coworker.   When I first went vegan I continued buying the boxed vegan variety of mac & cheese, but I've been meaning to make a baked version ever since Daiya came on the scene.  Of course I got a little caught up in the love affair and it never seemed to come to fruition...until now.

With Daiya at the ready I didn't want to use a recipe that involved nooch at all; so, I set my sights on this completely Daiya-fied version from To Live and Eat in L.A.  Never one to leave well enough alone, I made some Bean adjustments: mainly lots of extra cheese, spices, and cooking time.  My recipe appears below, but I won't be offended if you choose to go with the TL&EILA recipe as is.

Spicy Daiya Macaroni & Cheese
serves 6-8

16 oz variety of piece macaroni (i.e., not spaghetti)
6 cups shredded Daiya cheddar, divided
5 tbsp vegan butter
1 tbsp minced garlic
1 tbsp white miso
1 tbsp black pepper (yes really; don't be afraid)
3 tbsp AP flour
3 1/2 cups milk substitute
2 tbsp paprika, divided
2 tsp cayenne, divided
1 cup breadcrumbs
spray olive oil

  • Preheat oven to 365 degrees.
  • Lightly grease a 9 x 13 baking dish.
  • Let pasta cook for half the time recommended (it will cook further when it bakes), drain, transfer to baking dish, and mix in 4 cups of Daiya.
  • In a small saucepan, melt the butter with the garlic and white miso.  Add pepper, then whisk in flour and milk.  Stir until it thickens, about 5 minutes.
  • Pour liquid over pasta, sprinkle on 1 tbsp paprika & 1 tsp cayenne; mix well.  
  • Sprinkle 2 cups of Daiya on top, then breadcrumbs.
  • Spray breadcrumbs liberally with olive oil.
  • Sprinkle remaining paprika and cayenne.
  • Bake, uncovered, for 1 hour

When serving, you will find that the macaroni might stick together in clumps.  So, if you happen to spoon out a serving that is the equivalent of 1/2 the pan, good on you; consider it a win!

*Special thanks to My Vegan Gut for the hot sauce suggestion; leftovers were made all the more awesome with the addition of loads of Sriracha.


janessa said...

Oh my gosh that's a lot of Sriracha!

Looks delicious!

Sarah S. said...

Oh the magical goodness of daiya. Have you heard about the new pepperjack variety that is supposedly out (but yet to be spotted in my area)? So excited about that! Also, I need to get on this baked mac n cheese action. I've never had vegan baked mac n cheese!

Abby Bean said...

Sarah, I've never had pepperjack cow cheese, but VM tells me to stalk the new Daiya flavor. So, naturally, that's what I'm doing: preferably in a 5 pound bag from Pangea vegan store!

Abby Bean said...

Sriracha doesn't last long in my house ;-)

Ali - YumVeggieBurger said...

mmm, I've just been adding daiya to my nutritional yeast mac and cheese, but now I want to try your recipe next time I make it!

Bess said...

Having serious meal envy... here's my friend's recipe that is pretty similar and out of this world... we call it "death row" b/c it is exactly what one would crave on their last meal if they were on death row. Now if that doesn't make you intrigued...


My Vegan Gut said...

Abby, hot sauce and cheese goes hand in hand.

Daiya Foods said...

Hey Abby Bean! We thought this was a great recipe to share with our fans for a little indulgence on Fat Tuesday! Check out your blog featured on our Facebook fan page: http://on.fb.me/ekfvIS.

Thanks for blogging about our products, we hope you contine your "love affair" with Daiya products!

Healthy Regards,
Shnane Liem
Daiya Foods

Abby Bean said...

Thank you, Daiya; I'm thrilled & flattered! More spicy Daiya recipes to come.

veganspoonful.com said...

wow, look at all that sriracha! I like my food spicy, too, and I love Daiya cheese. It wasn't love at first bite, but it slowly grew on me and now I really love it. I think I'll try sprinkling some on the top of my baked nooch mac and cheese and let it get brown and crispy under the broiler.

Abby Bean said...

I'm getting the sense that I enjoy hot sauce a little more than the average bird...

Mage said...

This is the BEST mac & cheese recipe I've ever found. The breadcrumbs make it. By the way, I think that's just the right amount of sriracha!

Abby Bean said...

Ah, Mage: you are a kindred spirit. I imagine you too have a pantry shelf dedicated to hot sauce and the like.