You can still keep dairy-free and cozy up with a bowl of mac and cheese — try this vegan version from LA's M Café. Loaded with extra veggies, like arugula, along with fresh herbs, this dish serves up big flavor while keeping it vegan. Watch this video for the recipe, and then whip up a batch today.
Comfort food lovers, listen up: we've got a recipe for truffle macaroni that takes pasta and cheese to a whole new level. This velvety stove-top version, which includes three types of cheese and truffle butter, is the most umami-packed mac we've ever had. To find out all the tips for getting the texture just right — including our secret cheese for extra creaminess! — watch our video.
Macaroni and cheese is an American standby. It's full of flavor, rich and satisfying, and loved by almost everyone. The problem is that most good recipes overload themselves on dairy and saturated fat — namely in the way of cheese, butter, and cream. Years ago, I was introduced to vegan mac and cheese. Taking my first bite, I was dubious, but I'm forever a convert.
After a lot of experimenting, I've settled on a recipe that's now become a tradition in my home. In this version, cheese is replaced with nutritional yeast, butter with Smart Balance spread, and cream with veggie broth. And while it's not exactly like the mac and cheese you'll remember as a child, it's just as good — maybe even better.
Learn how to make this no-cholesterol mac and cheese after the break!
Lately, we've been dishing on what constitutes some of the country's most popular — and hotly debated — dishes. We tackled the topic of chili, and now we're curious about another comfort food: mac and cheese.
The name clearly states two ingredients essential to the dish, and early renditions didn't add much more. In the 1824 cookbook titled The Virginia Housewife written by Thomas Jefferson's cousin Mary Randolph, the recipe called merely for macaroni, cheese, and butter. But these days, the process has evolved to make macaroni and cheese richer and creamier through the use of a flour and butter roux, cream, and gooey melting cheeses.
As a self-proclaimed mac and cheese addict, I believed this type of mac and cheese — popularized today by the likes of Ina Garten and America's Test Kitchen — to be the one true recipe. That is, until I tried Michelle Obama's cauliflower-puree-based version. And now I'm questioning my long-held definition. What do you think? Can pureed vegetables substitute for cream and still be considered a true mac and cheese? What pastas are acceptable? Are there any mix-ins that are off limits?
In honor of next week's release of Michelle Obama's cookbook, American Grown, we baked up something sweet, and now we're onto another one of America's favorite comfort foods, mac and cheese.
I was initially a little wary of this version because it didn't call for making a roux, which gives most mac and cheese recipes that creamy, hearty texture. In the first lady's recipe, you simply stir together cauliflower puree, milk, cheese, and pasta, and you're ready to go. While I love the fast and easy nature of her rendition, it missed a few of my favorite characteristics of homemade, from-scratch macaroni and cheese.
To ensure a crunchy crust, I sprinkled some buttered bread crumbs across the top and popped the dish in the oven for 15 to 20 minutes. What resulted was a bubbling, crusty casserole that — despite the unmistakably delicious flavor of cauliflower — could pass for homestyle mac and cheese any day. Mrs. Obama says that this is Sasha and Malia's favorite, and I can certainly understand why! Ready for the recipe? Just read on.
With pressure from the government to produce more healthful food, what's a packaged food giant to do? Why, stealthily sneak in vegetables.
Just ask Kraft Foods: the manufacturer made headlines when it began rolling out boxes of new Kraft Macaroni & Cheese Dinner Veggie Pasta alongside its traditional blue-box mac and cheese last month.
The two products, according to Kraft, taste the same — but eat the former, and you'll wind up getting half a serving of vegetables (the company freeze-dries cauliflower, pulverizes it, then mixes it along with flour to make the macaroni pasta).
Curious to know if the veggie version really tasted the same, I pitted the new blue box against its classic counterpart in a blind tasting. Read on to find out if there was a difference in flavor.
Just because you're dairy-free or lactose intolerant doesn't mean you can't enjoy the good stuff, too. Here, be-healthful shares a sumptuous recipe for milk-free mac and cheese.
This dairy free mac n’ cheese is a real crowd pleaser. Keep the kids happy with the deep orange color of the “cheese” sauce and surprise the adults of the group with the smoky, crunchy topping. Or, prepare on the weekend and pop in the freezer for a weeks’ worth of healthy frozen lunches!
Want her recipe? Then read more.
If you're feeling down and out, that bowl of macaroni and cheese may just be the ticket. According to a new study conducted at the University of Buffalo, lonely participants were able to rescue themselves from their disconsolate feelings when they focused their thoughts on comfort foods.
The findings, which were published in the magazine Psychological Science, have implications about comfort food and its, well, comforting properties. Need to further that excuse to eat more meatloaf and mashed potatoes? Then head over to Slashfood for all the details.
The iconic blue box of macaroni and cheese has got a new look. Kraft Foods and design firm Landor Associates have revealed an updated package for the wildly popular Kraft Macaroni and Cheese. The box is still blue, but it has a noodle smile that will become an extension of the brand's new multimillion-dollar advertising campaign.
For well-known food products like Kraft's Mac and Cheese, a redesigned box can be a risky move. In 2009, Tropicana attempted to change its orange juice cartons but ditched the new logo due to customer backlash. However, I think the new look is fun and modern and have a feeling it will be a success. How do you feel about it?
