The point is that vegans are humans just like everyone else. We didn’t stop eating it because it was delicious! We stopped eating it for many other reasons that I will not go into here. You see, contrary to popular belief that vegans sit around all day trying to figure out how to deprive themselves of all things delicious in the world- we actually miss cheese. I’ve seen and tasted some pretty bad stuff out there, but I had to do it. Vegan cheese has come a long, long way since I went vegan nearly 10 years ago. If the top of your mac and cheese doesn’t brown as much as you’d like, stick it under the broiler for a minute just before serving.Macaroni and Cheese… that’s vegan? Is it possible? Is it true? Why, yes. Don’t bother toasting it first - simply toss breadcrumbs (either fresh or Panko) with some melted butter and scatter over the cheesy pasta before baking. Always top with something crunchy: Yes, we all love mac and cheese for its creaminess, but you’ll be thankful for some crunch to break up all that richness.I like to reserve a bit to sprinkle on top with the breadcrumbs before popping it in the oven. Fontina is always a good option, because it’s an excellent melter. If your recipe only calls for one, swap out half for another cheese you like. Use a blend of cheeses: I find the best mac and cheeses are made with at least two kinds of cheese, which makes for a creamier and more interesting sauce.
This technique, used in Ina’s recipe, will help the bechamél sauce thicken more quickly. Warm your milk before adding it to the roux: After creating a roux with butter and flour, slowly stream in warm milk instead of adding it in cold (you can either warm the milk in a liquid measuring cup in the microwave or in a small pot on the stove).
And speaking of noodles, feel free to get creative: I actually find shells and cavatappi to be much more interesting than elbows. As a general rule of thumb, elbow noodles take about five minutes to cook to al dente. Don’t bother adding oil to the water, and definitely don’t rinse your noodles after you drain them, which will wash off the starchiness that helps the cheese sauce cling to the pasta. This will season the pasta from the very first step, adding flavor to the final dish.
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