I looove mac and cheese. I would
probably absolutely eat it every day, but all of my co-workers already make fun of me for how much I eat it. I ate so much vegan mac while pregnant with Apollo that someone joked that he would come out looking like it! It’s just the perfect combination of pasta carbohydrate goodness and delicious cheese. I’ve been meaning to make my own for a while, but either never remembered to buy enough cashews, or would forget an important spice needed for the cheese sauce. Also, why not eat a big bowl of baked mac and cheese on Halloween? It’s all about junk food today, and while this isn’t super unhealthy, it’s not really all that healthy either. Fred was the mastermind behind baking the finished mac and cheese, which definitely brought this to the next level! He made the bread crumbs using gluten-free bread that he toasted and then put in the food processor. You could skip this step and purchase pre-made bread crumbs, but it was really cool to make every element from scratch. Good job Freddie!
The sauce is the most involved process of this dish. Fred kept going back and tasting it to make sure it had enough seasoning, which I would also recommend. You’ll want to add all of the base ingredients, and then taste the cheese sauce to see if you need to add more salt. We ended up adding a splash of tamari to our cheese sauce to get the right amount of salt, but this isn’t totally necessary.
We opted for our version to be gluten-free and totally vegan, but you can substitute the ingredients for any type of pasta (whole wheat, semolina flour, etc) and use any type of bread if you’re making your own bread crumbs.
This came out so delicious, even more so than we were expecting. The breadcrumbs and baked broccoli added some great texture to the pasta and if you add some extra cayenne pepper on top, it brings some really awesome heat.
Happy Halloween and I hope you enjoy the recipe!