I know I have, like, a bagillion mac and cheese recipes or variations of mac and cheese on this site. Actually, I only have 3 others. But in the food blogging world, that sort of seems to me like a bagillion.
At any rate, despite the fact that I don’t need to post yet another mac and cheese recipe here, it would feel disingenuous to go on with life knowing that there’s a go-to mac and cheese that I pretty much make exclusively these days that I haven’t shared here. It’s quickly become one of my favorite meals, and one that I make at least once every few weeks — especially during this cold winter, when I’ve been craving warm comfort food and carbs.
I know the internet, as well, has no shortage of vegan mac and cheese recipes using cashews as a base. That’s fine. What I like about this particular recipe is that there are very few ingredients, it’s very creamy, and the miso and smoked paprika are secret ingredients that sort of make this a perfect blend of delicious, umami, smoky and decadent goodness — without any oil or processed fat. I am willing to go out on a limb and say that, despite its lack of processed ingredients, this recipe will wow even the most ardent omnivore or self-proclaimed “cheese addict” you may be feeding.