Growing up as a kid, macaroni and cheese was my absolute favorite food. It was a super food. I could eat it every single day and not tire of it, plus, it was a quick fix. Simply boil water, add pasta, wait about 10 minutes or so, drain, mix, and eat. And it all took twenty minutes tops.
After I went vegan, I admit, I really missed having that handy comfort food with nostalgic ties to my childhood. I wanted the good ol’ Kraft style Macaroni and Cheese, straight from the box, no hassle meal. And for a long time, I had to live without it.
Then, a little over a year ago, I found my first boxes of Earth Balance Vegan Mac & Cheese, Cheddar and White Cheddar Flavor. And I was hooked.
Though it took time to find the perfect way to prepare the mac, like cooking it for only about 6 minutes and using less milk (I use 2 tbsp) and less vegan butter (I keep it to 1/2 – 1 tbsp) than they ask for, I have it down pat now.
I also like to experiment by adding spices and other ingredients.
Cayenne pepper, black pepper, garlic pepper and Cajun seasonings taste phenomenal mixed in, and you can also add in a little nutrition by throwing some broccoli or other veggies into your mac bowl.