Sunday, December 1, 2013

Goodbye November, Hello Death Defying Vegan Havarti-Cheddar Baked Macaroni & Cheese

The ultimate holiday macaroni and cheese!
Oh my gosh! November came and went quickly. Leaves me a bit teary eyed that 2013 is drawing to a close. It's been a monumental, eventful time of growth and challenge- emotionally, physically, and mentally. I already look forward to 2014 with fresh prospective and eager insight. I'm always ready for whatever comes my way. Was that jumping the gun a bit? Maybe so. We have 31 days until I get mushier.
Thanksgiving was lovely by the way.
I went back to Dayton to see my family and old beloved friends. Though I sit here at a packed Philly Starbucks (just got back to town past noon) smelling aromatic coffee beans amongst a packed crowd of mostly little girls wearing tons of makeup and Shirley Temple curls (holiday pageant?), I still remember modest, quiet upbringing and those individuals that make a small heart swell bigger than a Grinch discovering the true meaning of Christmas. 
This year, inside very missed kitchen, I prepared the popular Walnut, Asparagus, And Portobello Mushroom Couscous Stuffing, Roasted Red Skinned Mashed Potatoes (recipe later), and this incredible ooey gooey baked macaroni and cheese. Yes! Here goes yet another mac n cheese recipe.  One can never have too many spins on such a wonderful dish!
Barilla's new elbow macaroni made with 25% carrot and squash puree provided innovation. The color alone is more beautiful than the average mac. Two Daiya cheeses- cheddar and Jalapeno Garlic Havarti are wickedly blended together with almond milk, nutritional yeast (which brings it to three cheese right?) to make for a thick, rich sauce. Pinch of paprika amps the flavors of cheesy, veggie enhanced pasta goodness. 
Bring this easy to craft dish to the next holiday gathering and no one would believe it dairy/cruelty free. It's that amazing!

Death Defying Havarti-Cheddar Baked Macaroni & Cheese

1 lb. Barilla Veggie Macaroni ( 1 1/2 boxes)
2 tablespoon extra virgin olive oil
1 1/3 cup almond milk (or any other dairy free milk)
1/2 Daiya Jalapeno Garlic Havarti Wedge, diced
1 1/2 cup Daiya Cheddar Style Shreds
1/3 cup nutritional yeast
2 teaspoon Italian seasonings
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 teaspoon paprika

In an oiled dish, pour cooked macaroni. See I wasn't lying about those beautiful golden elbows!
Cheese sauce prep. Preheat oven to 350 degrees.
Bring desired milk to a modest boil.
Gradually add cheeses and spices, whisking frequently. Lower heat.
Thick cheese sauce at ready.
Pour hot sauce over the macaroni in intervals of 1/2 cup or so, stirring evenly. Bake for 25-30 minutes.
Until voila! it explodes in the oven. I quite like it though.
Perfect accompaniment to any holiday meal.


  1. That looks AMAZING, can not wait to try this recipe! What temperature did you bake it at?


    1. Thanks Emily!!! It was delicious!! The oven was set to 350 degrees. Oh, I'll be sure to check out your blog link! :D

  2. What temperature did you set your oven to? Thanks!

    1. I just edited!!! It's 350 degrees, lol. Sorry that I forgot to add that important piece of information. :)