Flashback Mac and Cheese

[hopfrog]

Very yummy and very creamy!  This is just my own personal opinion, but I think the recipe needs a tad more liquid (be it water or "milk") because it gets very, very thick.  Thanks for the recipe, I've already made it twice.

[little2ant]

I have also made this twice, mostly because Hopfrog made it twice (you have recommended some good recipes to me before!). I like it alot-reminds me of the Kraft shells and cheese I used to love. I am  HUGE fan of the "best mac and cheese in the world, seriously" recipe from this site, but this one is a bit less time consuming and less messy (no food processor involved!). I made it twice on the fly when I had nothing else to eat and was running late! Thank you!

[Esotericorange]

I just made this and it's quite good! It's important you don't forget the salt like I first did.

Thanks!

[volmaezel]

I liked it a lot, but you don't want to make too much of it, because the sauce dries up in the fridge so the leftovers don't taste nearly as good the next day.  I put some ginger and pepper in the recipe, and it turned out great.  (Especially the ginger--- put in lots!)

[little2ant]

I liked it a lot, but you don't want to make too much of it, because the sauce dries up in the fridge so the leftovers don't taste nearly as good the next day.  I put some ginger and pepper in the recipe, and it turned out great.  (Especially the ginger--- put in lots!)

Maybe you could keep the sauce separate and just add it to the leftovers as needed. I do that so I can use the cheese for nachos, etc.......Its great in a casserole and pizza too!

[TinSwordArthur]

This is really good stuff.  I made it for dinner tonight - the sauce is extremely thick and creamy.  So thick, in fact, that I cut mine with an extra splash of milk to help thin it back out a bit.  Very very good, though.

[soul_mateys]

This was an excellent recipe, although the first time I made it it was kind of bland.  The second time, I added about twice as much nutritional yeast as was called for, and rather than just using garlic powder I sauteed some garlic in a LOT of butter.  I think it turned out a lot better that way!

[veg*nation]

Yum! I made this for dinner last night. I halved the recipe, because I'm the only vegan in the house ( sad, I know). Anyways, I used whole wheat elbow macaroni and whole wheat flour. The sauce wasn't as yellow as I wanted it to be, but no matter. It was really good! My first attempt since being vegan at vegan mac and cheese, and I was not dissapointed. Oh, and I added in a bag of steamed broccoli/cauliflower/carrots, for some vegetables. 

[MirandaKate]

I made this last night and I think I made it right because it came out really great.  I added more margarine though.  And lots of black pepper. It was so nostalgic I ate it with ketchup, just like when I was a kid.

[Yell]

Seriously: WOW. I haven't been vegan that long...and I can say this is pretty dern accurate.

My non-veg room-mates were freaked out. haha!

[heater_rae]

DELICIOUS!! I made one tiny alteration: I used 1 and 1/2 cups of veggie broth in place of the water. This was so yummy that I licked the sauce pot clean, seriously. And it was EASY (to make the sauce -- sort of difficult licking the pot but totally worth the effort, lol).

The sauce will definitely become a staple in my kitchen!

[sunset vegan]

I love this recipe.  . My partner who eats cheese likes  the mac and cheese too. I just made the sauce again tonight and over broccoli.

[greentomato]

I liked it a lot, but you don't want to make too much of it, because the sauce dries up in the fridge so the leftovers don't taste nearly as good the next day.  I put some ginger and pepper in the recipe, and it turned out great.  (Especially the ginger--- put in lots!)

Try stirring in a splash or two of soymilk while reheating - that should bring it back to it's former creaminess. Or you could do like I do, and just gorge on it all at one sitting with pants unbuttoned. Leftovers? What leftovers?

[Lauuren]

I think this is a really good standard nutritional yeast-based cheese sauce.  The consistency especially is great.  The New Orleanian in the house didn't like it as is ("it doesn't taste enough")--but when you think about Kraft was also pretty bland--so this time I doubled the garlic powder and added a few tablespoons of dijon mustard (to the wet ingredients, before cooking).  I think the mustard improves the flavor and color, but I wouldn't recommend increasing the garlic powder.