My addiction from my vegetarian phase is mac and cheese. I so desperatly want to find a good vegan alternative. I tried a couple recipes using nutrtional yeast which is DISGUSTING. I cannot find vegan cheese where I live, but I am willing to drive to a city about an hour a way if you can give me a good, simple recipe for mac and cheese and give me a clue as to what to use for a cheese substitute or if you are telling me to use a vegan cheese please give me a brand. I enjoyed sharp cheddar mac as a vegetarian and it was just noodles and cheese, nothing fancy, does anyone have a good vegan recipe stand in?|||I see vegan cheese in most grocery stores now a days. One tip for you though, avoid using soy milk in your mac and cheese, I've done that and it did not go over well at all. Try rice milk instead. Sorry I don't have a recipe, but I just felt i should share that tidbit about the soy milk|||Good luck with that. I think vegan cheese tastes like vomit! I stay away from it.|||Go to http://vegweb.com/index.php?action=searc鈥?/a> for vegan mac & cheeze recipes|||Vegan Gourmet makes good, melt-able vegan cheeses. Find out where it's sold here: http://www.followyourheart.com/vegangour鈥?/a> Macaroni and Four Cheeses Serves 8 1 tablespoon refined coconut oil, melted, or safflower oil, plus more for the casserole dish About 2 tablespoons fine sea salt 1 pound whole wheat or brown rice elbow macaroni 2 (10-ounce) packages frozen pureed winter squash 2 cups soy or rice milk 4 ounces vegan cheddar cheese, shredded 2 ounces vegan Jack cheese, shredded 4 ounces (about 1/2 cup) vegan cream cheese 1 1/2 teaspoons powdered mustard 1/8 teaspoons cayenne pepper 1/4 cup whole wheat bread crumbs 2 tablespoons vegan Parmesan cheese Preheat oven to 375*F. Oil a 2-quart casserole dish; set aside. In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions. Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt. When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan. In a medium bowl, combine the bread crumbs, Parmesan and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese. Place the casserole dish on a baking sheet and bake for 20 minutes, then broil for 2 to 3 minutes, or until the top is nicely browned.

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