Monday, January 5, 2015


If you find Mac'N Cheese to be one ultimate comfort dish you"ll enfoy this version. I'm not a big fan of a backed take on the dish, but why not?  I wanted something that wasn't part of the normal menu. I call this  Double Pleasure because of the creamy cheese and crunchy topping.

1 16oz pkg large shell noodle
1 cup milk
1 cup french onon dip
1/2 cup butter
2 cups diced Velveeta cheese
1 1/2 cup diced pepper jack cheese
1 1/2 cup colby jack chees
3/4 cup Panko bread crumbs
3/4 cup crispy onion toppers crumbed

Cook pasta according to package directions. While pasta is cooking warm milk, french onion and butter  in a 3 quart sauce pan on medium heat. Add velveete and whisk until completley blended. Add remaining cheese small amounts at a time and stir until completley melted.
Remove pasta from heat once done and drain. Do not rinse. Pour into a 9 x 9 baking dish that has beem coated with cooking spray. Pour cheese sauce over pasta Top with bread crumbs, and than onion toppers. Bake in a preheated 350° oven for 20 to 25 minutes until top is golden brown.


Just to be clear (and proper) all vegan recipes posted here belong to my daughter who shares credit for this blog with me. I've tried her dishes before and I can't wait to try this one. I love italian!

1 16 oz pkg Spaghetti
1 14 oz Tofurkey Italian Sausage
1 8 oz pkg Daiya Mozzarella Shreds
1 pkg Daiya Prvolone slices
3 Cups Marinara Sauce (see recipe below)
Kosher Salt and Ground Pepper to taste

Cook speghatti according to package directions and drain. Rinse in cold water to stop cooking process. Dice and gently saute sausage seasoned with Salt and Pepper. Stir constantly to avoid burning.  Seat sausage aside for later use.

I used the following fresh marinara sauce (made in advance):

Four large beefstake hothouse tomatoes
1/2 cup diced Onion
3 large Garlic Cloves minced
2 Tbs Olive Oil
1 1/2 Tbs Oregano
2 Basil leaves
1 Tbs Thyme
1 Tbs Rosemary
1 Tbs Cilantro
Kosher Salt to taste

Quarter 4 Tomatoes and place in a medium pot of boiling water.
Saute onion and garlic in saucepan with heated olive oil.  Saute for three minutes and remove setting aside. Once tomatoe skins have seperated from the tomatoe lift from boiling water.  Remove skins from tomatoe with a fork by gently placing fork under skin and lifting.  Puree tomatoes in blender and add to onion/garlic.  Stir in all herbs with salt and simmer on medium heat for 10 minutes.

Any can sauce will due. Just be sure to chech the ingredients.

Brush a 4 X 6 baking dish with olive oil. Layer bottom with 1/3 of noodles, sausage, and sauce in order. Top with mozerella cheese and  provolne cheese.  Complete layers 2 more times. Bake uncovered in a 350° preheated oven for 30 minutes.