Mahvalous Mac.

Keeping with my new animal friendly eating habits, I decided to try a recipe from the follow up book Skinny Bitch In The Kitch. I chose the Macaroni and 4 Cheeses and to be honest, I thought it was pretty good! It was super easy to make, and you cannot really taste the difference in the Vegan cheese. However, some of the ingredients are quite expensive. The recipe does yield a lot of servings though, so you will have dinner for the entire week!

Here is the recipe:

INGREDIENTS

• 1 tablespoon refined coconut oil, melted, or safflower oil, plus more for the casserole dish

• About 2 tablespoons fine sea salt

• 1 pound whole-wheat or brown rice elbow macaroni

• 2 (10-ounce) packages frozen pureed winter squash

• 2 cups soy or rice milk

• 4 ounces vegan Cheddar cheese, shredded

• 2 ounces vegan Jack cheese, shredded

• 4 ounces (about 1/2 cup) vegan cream cheese

• 1 1/2 teaspoons powdered mustard

• 1/8 teaspoon cayenne pepper

• 1/4 cup whole-wheat bread crumbs

• 2 tablespoons vegan Parmesan cheese

DIRECTIONS

Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.

In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.

Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, Jack, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.

When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan

In a medium bowl, combine the bread crumbs, Parmesan, and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese. Place the casserole dish on a baking sheet and bake for 20 minutes, then broil for 2 to 3 minutes, or until the top is nicely browned.