Terrific on Tuesdays: Mac-No-Cheese Two Ways

In case you couldn’t tell, I was pretty excited about making vegan mac and “cheese” a few weeks ago, so I did make the recipe a second time (using about 1.5 cups of soft tofu instead of the squash, which I didn’t have on hand). This time, I decided to divvy up my batches and try them with different added veggies, inspired by the delicious cauliflower mac and cheese at Beecher’s.

My first batch featured caramelized onions folded in:

In case you need a little help, I learned how to caramelize said onions from these directions from Simply Recipes back in the day, and I still find them to be some of the clearest directions. (Pro tip: If the pan gets too hot and the onions are in danger of burning, add some water and continue to stir.)

The second version featured sautéed broccoli rabe folded in:

Both were just as good as the first time I made the recipe, and I do recommend that you check it out if you’d like to eat less dairy but want to indulge in some comfort food.