Brea Getting Fit

I made Vegandad’s Mac & Cheez recipe for lunch today…I followed it for the most part, but I used rotini (rather than elbow macaroni) and omitted the miso since I didn’t have any on hand. I’m gonna have to remedy that situation…. Down to the nitty gritty: my thoughts. It was pretty easy to make, and the sauce was DELICIOUS cold. Even hubby agreed. Then I drained my noodles, added the sauce and proceeded to heat the whole thing up. That being said, I’m taking the responsibility for using rotini, and recognize that it may have effected how the recipe turned out. It was good, but not excellent. I was not expecting it to taste like Velveeta, but I think that given my noodle choice it would have been better baked for a bit. Vegandad does mention that you can bake it. I’ll have to try that. I did save some for tomorrow, so maybe it’ll be better the next day. Not saying it wasn’t delish, it WAS, but it was a little bit grainy for my taste. I know that I will make it again, but probably not anytime soon, I’m still experimenting with recipes…I have LOVED most of them, and, surprisingly, I haven’t disliked ANY…which is pretty cool. I would give this recipe 3 (out of 5) stars. It does what it’s supposed to and fills my need for mac and cheese (but without the cheez). I’d be curious to know what everyone thinks. I’ve tried a few other Vegandad recipes, and they’re all definite keepers, so maybe I had my expectations a little bit high…. That being said, for being an omni substitute, this is a good choice if you’re dying for some creamy, gooey goodness…just don’t expect it to be velveeta out of a box. If you want that, use some Follow Your Heart Cheese Alernative and soymilk.

For the recipe, click here: http://vegandad.blogspot.com/2008/06/creamy-mac-and-cheeze.html