Mimi's Mac & Cheese Turned Vegan!

Being from the south, I've had just about every kind of macaroni and cheese there is, but none of them can beat my Mimi's. She got her recipe from a lady in South Jackson, Mississippi years ago, and thankfully, she taught me how to make it! I make it for special occasions, and it never disappoints! Unfortunately, I can't indulge on a regular basis, so I came up with this healthy alternative, inspired by her recipe. When I can't have all the calories, I opt for this guilt-free Homage to Mimi's version.

Vegan Mac & Cheese:

-8 oz. Whole Wheat Elbow Macaroni, cooked al dente

-8 ounces of Non-Dairy Sharp Cheddar Cheese Shreds (I used Daiya Brand)

-1 to 1.5 C Vegan Mayo

-1 to 1.5 C Vegan Cream of Mushroom Soup (It's hard to find already made. I made it homemade with Cauliflower and Almond Milk! Get the recipe at HealthfulPusuit.com)

-1/4 Unsweetened Almond Milk

-Salt to taste

-Dash or two of ground nutmeg (optional)

Directions:

Start with your homemade cream of mushroom soup (if using). If not, start by preheating your oven to 350 degrees. Next, cook your macaroni in salted water until al dente; then drain. Mix the hot macaroni with the cheese in a mixing bowl first to allow the cheese to melt well, then start adding Vegan Mayo and Soup. Use a cup of each at first. Then add a cup of almond milk. Stir and add remaining Mayo and Soup (if needed), and more milk (if needed.) You really have to eyeball it and add a little at a time, then stir to see of you'll need more. The consistency needs to be creamy; Not too dry, not too runny. Salt to taste. Add a dash or two of ground nutmeg, if you have it. Once it's nice and creamy, pop it in the oven for about 15 minutes then take out and stir. If it's not cooked all the way through, put it back in the oven until bubbly and warmed through. Because this is a vegan dish, it can sometimes be dried out when you take it out of the oven. If so, just add a splash of Almond milk, stir, and repeat as necessary to make it creamy again. It should take about 20 minutes to cook through, but everyone's oven is different, so adjust accordingly. To reheat, add a little almond milk and stir, then pop it in the microwave!

You could also use organic cream of mushroom soup instead of the homemade vegan recipe and organic cheddar cheese in place of the non-dairy shreds. I'm so glad I found a healthy way to enjoy this soul-warming comfort dish. I hope your family loves it as much as mine does!

Tip: If you decide to make your own homemade vegan cream of mushroom soup, please let your cauliflower mixture cool a little before putting it in a food processor or blender for your safety. Add the cooked cauliflower first, then add liquid slowly until pureed.

Here's Mimi's original Mac & Cheese recipe!

8 oz Elbow Macaroni, cooked al dente

2 cups shredded sharp cheddar cheese

1 cup mayo, more if needed

1 can cream of mushroom soup

1 cup milk, more if needed

salt to taste

1/4 cup diced white onions (optional)

Directions:

Preheat oven to 350 degrees. Cook macaroni until al dente and drain. Mix hot macaroni and shredded cheese in a mixing bowl and stir until the cheese melts. Add remaining ingredients and stir until creamy. You may need to add more mayo and milk to get the creamy consistency that you want. When mixed well and creamy, put into a casserole dish and bake 15 to 20 minutes until bubbly and warm all the way through. Enjoy!

To reheat: add a small splash of milk, stir, and microwave!

#kids #comfort #easy #healthy #vegan #Family #southern #cooking #food