Plant based Kraft Mac n Cheese

Okay, so you've heard the buzz about the new Plant-Based Kraft Mac n Cheese, and like me, you're probably curious to try it! It's super exciting to see such an iconic comfort food get a vegan makeover, especially since it's made by NotCo and boasts 'no artificial dyes' — which is always a plus in my book. But, as I learned from my first attempt, getting it just right can be a bit tricky, especially when it comes to those plant-based substitutes. My initial go-round, as I mentioned, ended up being a bit too oily, mostly because I probably went a little overboard with the plant-based butter. I used a popular brand, the Country Crock olive oil-based butter, which is usually fantastic for cooking. However, for mac and cheese, you really need to be mindful of the quantity. My biggest takeaway? Start with less than you think you need, maybe just a tablespoon, and then add more gradually until you reach your desired consistency and flavor. The goal is creamy, not greasy! When it comes to plant-based milk, I opted for Rice Dream rice milk, which the original article mentioned was quite thin. This is a common characteristic of rice milk, and it can definitely impact the final texture of your mac and cheese. If you're looking for a richer, creamier result, you might want to experiment with other plant-based milk alternatives. Oat milk, for example, is wonderfully creamy and has a neutral flavor that works beautifully in savory dishes. Soy milk is another excellent option, offering a good balance of creaminess without being too rich. Almond milk can work in a pinch, but sometimes it can be a bit too watery or impart a slightly nutty flavor depending on the brand, so choose unsweetened varieties. The key is to pick a milk that's unsweetened and unflavored to avoid any unexpected sweetness in your savory mac. Beyond just the milk and butter, there are a few other tricks I've picked up to take your plant-based mac n cheese from 'meh' to 'wow.' If you find it's lacking that cheesy tang, a spoonful or two of nutritional yeast can work wonders. It adds a savory, umami flavor that really mimics cheese. Don't be afraid to add a pinch of garlic powder or onion powder for extra depth. Some people even swear by a tiny dash of mustard powder or a squeeze of lemon juice to brighten up the flavor profile and cut through any richness. Another common challenge is achieving that perfect saucy consistency. If your mac and cheese is too thin, try letting it sit for a few minutes off the heat – the sauce often thickens as it cools slightly. If it's too thick, you can always slowly stir in a little more plant-based milk until it reaches your desired creaminess. Remember, cooking plant-based can sometimes be about trial and error, but with these tips, you'll be well on your way to a delicious batch of Plant-Based Kraft Mac n Cheese. Don't give up after one try – it's definitely worth perfecting!