In Canada, there is an unspoken right of passage. I’ve called it the Kraft Dinner years. From about 12 years old (or whenever you parents trust you to use the stove unsupervised), at least once a day, typically after school – a box of Kraft Dinner is prepared and eaten. For about 5 years. I consumed so much Kraft Dinner as a kid, it’s practically a food group.
After going vegan, I longed for the cheesy 7-minute dinner of my youth. I tried several vegan recipes on the internet, claiming to have the cheesiest of macs, but to no avail.
So one night, in a fit of desperation, I headed to the kitchen to make an on-hand macaroni. I had no idea what I was doing, how much of this, how little of that. But the result- was pretty good.
We’ve made the recipe several times since then, and tweaked and added until we’ve reached a pretty perfect consistency and taste.
So here it is; a quick, creamy, cheesy macaroni that’s completely dairy free!
