National Macaroni Day was July 7, but a series of distractions prevented me from taking advantage of the day. Not to be denied, I made my mac and cheese, finally, last night. I had to rescue some of it from my son for my lunch today. Otherwise, he couldn't stop eating it. He plans to go buy all the ingredients just so I'll make it again this weekend. Probably all for him! LOL!
In addition, to round out the meal, I made a couple of different mixed vegetable dishes.
Macaroni and Cheese
One package elbow macaroni, cooked according to package directions
1/4 c. vegan butter
1/4 c. whole wheat flour
2-1/4 c. rice milk
1/2 t. salt
Dash of black pepper
One package of Daiya Cheddar Style Shreds
Melt the butter over medium heat and whisk in the flour. Gradually add the milk and some of the Daiya until creamy. In a lightly greased casserole dish, layer the macaroni, then Daiya, the macaroni, then the sauce and top with more Daiya. Bake at 400 for 35 minutes.
Summer Garden Vegetables
1/4 c. chopped onion
2 T. butter
2 c. fresh or frozen corn
3 tomatoes, cut into chunks
4 small yellow squash, sliced
1 t. salt
3/4 t. dried oregano leaves
1/4 t. pepper
Saute the onion in the butter until softened. Add the remaining ingredients and cook, covered, over medium heat until vegetables are tender.
King of the Jungle Vegetables
Handful of carrots, sliced
One package of frozen green beans
One package of frozen cauliflower florets
One bunch of green onions, sliced
2 c. water or vegetable broth
Dash of garlic powder
Saute the carrots in the olive oil until beginning to soften. Add remaining ingredients and bring to a boil, cover, reduce heat and cook 20-30 minutes until vegetables are tender.