Mac 'n' Cheese

Just look at that soft, stringy, cheesey deliciousness.

Mac and cheese is quite possibly the best comfort food in the world. It may seem daunting to create, for someone who can't eat mac and can't eat cheese. However, it really isn't difficult at all. So, bring on the cold, grey weather, and get eatin'.

Recipe:
Big handful of brown rice macaroni/penne pasta (I used this kind)*
Big handful of shredded fake cheese (I used a yellow/mozzarella combo)**
Little bit of almond milk (~1 tsp)
1-2 leaves fresh basil
salt and pepper to taste

Cook pasta according to directions, with some salt in the pasta water. Drain and transfer to a new pan. Heat on medium, add cheese, milk, a fair amount of salt, and pepper if desired. Stir frequently. When the cheese is melted and gooey, and milk is incorporated into the mixture, break up the basil leaves and add them to the pot.

Eat it straight from the pan, if you dare.

That's it! Really, shouldn't be too difficult.

* Beware: some pasta (Tinkyada, for example) takes 20 minutes to cook. If you're looking for a quick meal, make sure you have a fast cooking pasta.


 ** My favorite shredded fake cheese is Veggie Shreds by Galaxy Nutritional Foods. It melts super well- although the cheese in these mac pics was something else, aaand I don't remember the brand. I actually haven't found any shredded cheezes that I don't like.