Mac and Cheese (Adapted from Isa Chandra Moskowitz’s Mac Daddy)
Who doesn’t love creamy Mac and Cheese? I particularly love the Mac Daddy Recipe by Isa Chandra Moscowitz. I have adapted it to suit our particular family love of pasta. Give it a whirl. You won’t be disappointed.
Servings Prep Time
8servings 30minutes
Cook Time
Servings Prep Time
8servings 30minutes
Cook Time
  • 2 tbsps olive or other oil
  • 6cloves garlicchopped
  • 4cups veggie brothreserve 1/2 cup to dissolve cornstarch
  • 2pinches dried thyme
  • 1/4tsp turmeric
  • 1/2-1tsp salt
  • 1/4tsp pepperor to taste
  • 1/2cup cornstarch
  • 1 1/2 cups nutritional yeast
  • 2tbsp fresh lemon juice
  • 1tbsp dijon mustard
  • 1lb Silken TofuI prefer soft
Pasta, Peas and Cheese Topping
  • 3/4lb dried macaroniI use whole wheat
  • 2cups frozen peaspartially defrosted
  • 1/2 – 3/4cup shredded plant based cheese
Cheesy Sauce
  1. Place oil in medium saucepan and heat.
  2. Add garlic, stirring continually to avoid burning.
  3. Add veggie broth, keeping aside about 1/2 cup to add to cornstarch.
  4. Add thyme, turmeric, salt and pepper.
  5. Bring to a boil.
  6. Add reserved veggie broth to cornstarch and stir until it is pourable, adding more veggie broth or water if needed.
  7. When veggie broth is boiling, add cornstarch slowly, whisking continually to avoid lumps.
  8. Whisk gently over medium heat for two minutes or so until starch taste is gone and sauce is thickened.
  9. Stir in nutritional yeast, lemon juice and mustard, whisking until smooth.
  10. Cool for five minutes or so.
  11. Place tofu in large bowl of food processor and whir until smooth.
  12. With food processor running, slowly add cheesy sauce and whir until smooth.
Pasta, Peas & Topping
  1. Preheat oven to 325 degrees F.
  2. Cook pasta according to al dente directions on package.
  3. Drain and return to pot.
  4. Add cheesy sauce and partially defrosted peas.
  5. Adjust seasonings and pour into medium size casserole dish.
  6. Let sit for ten or so minutes before sprinkling with plant based shredded cheese.
  7. Bake uncovered for 30 minutes.
  8. Let rest for 10 minutes and serve.
Recipe Notes
  • This is a dish I love to make ahead and freeze.
  • It is a hit with guests if you are having a party.
  • Simply freeze in its unbaked state and then thaw.
  • Bake in oven at 325 degrees F for 30-45 minutes.
  • Leftovers can be frozen and used at a later date.
  • Kid friendly recipe. My grandchildren will attest to that.
  • Switch it up with the pasta – Rotini, Penne are amazing substitutes and white and corn pasta work well too.
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Mac and Cheese (Adapted from Isa Chandra Moskowitz’s Mac Daddy)