A vegan version of the teatime classic, and no less tasty for it
Like most parents of young children, I fell into a pattern of making mac and cheese regularly for my children, and then, unexpectedly, I fell in love with it myself. I made so many versions of it – Nigella’s, Felicity Cloake’s and Kenji López-Alt’s – and decided that the one I loved best (again, unexpectedly) was a glossy, out-of-a-box artificially cheesy-tasting type dressed with a garlic oil reminiscent of the supermarket garlic bread I used to eat as a kid. Let’s call it nostalgia? I’ve spiked the oil with lime and chipotle here, just for fun, but you could always keep things traditional, if you prefer. Continue reading…
http://dlvr.it/TG59Hf
