A Day in the Life: My Favorite Vegan Mac & Cheese remains the New Farm

This falls into my MoFo theme as an immediate result of yesterday’s post and the failed intention to make some for dinner last night. I did my part, supported my own economy, and did that leftovers thing.

New Farm Style Comforty Gluten Free Mac & Cheeze

I’ve been posting variations on the classic, but very, very rich New Farm Mac & Cheese for a long time. It’s one of those classic cookbooks that vegans don’t seem to mention anymore, and simply a recipe that I’ve added to – It’s by no means mine. Long live New Farm! My favorite variation is below. It’s gluten-free and adds a tint of green with chopped broccoli into the mix. I feel as though the gluten-free spirals hold up best after baking, and aren’t as heavy, or soggy, come leftover time. I’ve updated the recipe to have the right noodle ratio!

New Farm-Style, Comforty, Gluten Free Mac & Cheese

Makes: 4-6 servings (easily doubled)

Ingredients:

  • 16 ounces.of uncooked rice spirals
  • 3 tablespoons of vegan margarine
  • 2-3 tablespoons of minced garlic
    • Or, 1.5 teaspoons garlic powder
  • ½ cup chickpea flour, or other gluten-free flour(s)
  • 3 cups water
  • ½ cup nondairy milk
    • Nut milks are encouraged for creaminess
  • 1 teaspoon salt
  • Generous dash of freshly ground black pepper or white pepper
  • Pinch of turmeric
  • 1 teaspoon or hot or sweet paprika (use common sense with your tastebuds here)
  • 2 tablespoons of wheat-free tamari
    • Or, if gluten-free is not a requirement, soy sauce or shoyu, etc.
  • 1-2 tablespoons of olive oil
  • 1 ¼ cups of nutritional yeast

Consider:

  • 1 cup of gluten-free breadcrumbs for topping
    • Or, a combination of ground nuts and breadcrumbs
  • 1 cup of rinsed and chopped broccoli
  • ¼ cup vegan pesto
  • 1 tablespoon miso – I just may find it impossible to make noochy dishes without it
  • 1 tablespoon of tahini – for that vegan ‘aged’ taste
  • Cajun style: add a generous pinch of crushed red pepper, 1 tablespoon of Cajun spices, 1-2 tablespoons of hot sauce, and 1 teaspoon of liquid smoke when you add the liquids.

Directions:

  1. Preheat your oven to 350Fº. Lightly grease an 8×8 casserole dish.
  2. Boil and drain the noodles – save water for the sauce, if you’re that clever. Toss with a very small amount of oil or margarine. You know the drill – and you can easily do this as you cook the sauce, as well.
  3. Melt the margarine in a saucepan over medium heat. Toss in the garlic, stir, and cook for 2 minutes, being careful not to burn.
  4. Beat in the flour with a whisk, making a roux. Stir for one minute. Lower the heat if needed. It may clump, and that’s okay, just proceed quickly to the next step and don’t burn anything!
  5. Stir in the liquids, nutritional yeast, sea salt, tamari, garlic powder if using, turmeric, pepper, paprika, optional ingredients, and any other spices you want (Cajun spices, onion powder, oregano, thyme, chili powder, whatever).
  6. Stir for another minute or two until the sauce starts to thicken. Whisk in the oil and the nutritional yeast.
  7. Add at least half of the sauce to your cooked noodles and broccoli*, if using, in the casserole dish. Carefully spread in the rest of the sauce, optional toppings, and bake for 20-25 minutes, until lightly golden (or, however you interpret orange to brown…)
  8. Broil for an additional 5 minutes, if desired.
  9. Cool for at least 10 minutes, and serve.
*Broccoli note: I don’t precook mine, but you can add it to the last couple minutes of boiling time, if you’re so inclined.
Karla or anyone else – if I’m utterly crazy with this pasta:sauce ratio, please let me know! We’ll boil water together and stuff.

20 thoughts on “A Day in the Life: My Favorite Vegan Mac & Cheese remains the New Farm

  1. I think one of the first vegan cookbooks I ever had was a copy of the original Farm Cookbook that I picked up for a quarter at a garage sale. I used it a lot, usually reducing the oil because the recipes were so rich. I did love the mac and cheese.

  2. Pingback: MoFo Monday! Squash Alfredo and Mini Cheezecakes | Chic Vegan

  3. Thanks for this recipe – made it last night! Satisfied a cheezy craving I had been having. I also decided to top mine off with a little Daiya I had, though it definitely wasn’t necessary because the dish is already rich and delish!

  4. Yours is my go-to mac & cheeze recipe! Making it for the second time now, and adding it to my permanent recipe collection. (I especially like the variations — am doing the broccoli one this time!) Thanks for the post. . . . !

  5. Pingback: Recipe Showdown: Mac & Cheese « la vida vegga

  6. This was very good. The brocolli was delicious in it, still perfectly crunchy if you don’t cook it beforehand. I would reduce the salt next time to at least a 1/2 tsp or less if I use the miso. This is the first time I cooked with miso, but I imagine it’s partly what made this so salty. I’m also new to using Bragg’s liquid aminos soy sauce alternative, and it has way more sodium than the low sodium soy sauce I’m used to. Next time I would also use a bit more brocolli because there ended up being just a few pieces in my square. Also, I used about 12 oz (or less) of noodles b/c that’s what I had and it seemed about right for the amount of sauce. This is the best mac and cheese recipe I’ve tried, especially not having to add extra tahini or nutritional yeast or anything; just would use less salt.

  7. Oh gosh, I love it! A VEGAN, and GLUTEN FREE, mac & “cheese” recipe! I’m new to this lifestyle, and want to say thank you so much for sharing. I will be sure to post back with my results!

  8. This was one of my favorite cookbooks back in the day.
    My family really, really liked the bbq gluten ribs!!

    The nutritional yeast recipes were tasty too!!!!

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