Okay, when I was little I was a mac n’cheese aficionado!
I loved all things mac n’cheese. My mom or grandma would make the elbow or twisty (technical term) noodles and then sprinkle feta cheese on top. When it melted it became creamy and a little salty. For this reason, I preferred French feta to Greek feta, since the French was less salty and more creamy.
No matter, it was all good!
As a young adult, I enjoyed Wisconsin Mac n’ Cheese. The creamy texture of the blend of cheeses provided a more balanced, rounded flavor.
But since I became plant-based it’s been a challenge to duplicate that consistency and flavor. Until now……
I wish I could tell you I made my own pasta and my own sauce but that couldn’t be further from the truth. Sometimes we all have days when we need a quick meal and rely on pre-prepared foods. I really do try to avoid processed stuff as much as I can, but some days are just like this.
So let me tell you about a new product I just tried created by two alum from my business school (though we went there different years). Now, I normally don’t do product advertisements but I just have to give credit where it is due. The makers of The Honest Stand plant-based sauce company, Jeremy Day and Alexandra Carone, nailed it! I was pleasantly surprised to find it doesn’t have any funny after taste like many other sauces I have tried. Honestly, it took about three minutes to boil the water, five minutes to make my gluten free quinoa pasta, and two minutes to warm up the sauce with the pasta. So a total of ten minutes to a yummy mac n’cheese reminiscent of the good ole days. Not bad. Next time I’ll add veggies, but can’t complain about straight up mac n’cheese goodness.
Take me back Mac (n’Cheese)
- ½ cup gluten free past of choice
- 1 Tbsp The Honest Stand cheddar cheese sauce
- Boil pasta according to package directions.
- Drain pasta and add back to saucepan with cheddar cheese sauce.
- Continue to warm until cheese sauce is dissolved.