Made this for my vegan son, and myself! This is delicious, for anyone who is watching their weight, lactose intolerant, or just plain vegan. The taste and creaminess is right on the mark, and benefited by the Dijon mustard, (gives it a bit more color too). I did add some minced onions, (just because we like them) and some paprika to the top. Thanks, Vegan Baker 900! This is a keeper!
Very creamy and delicious! Sure to be making this again! Not sure what's up with another reviewer's statement, "tastes too much like macaroni and cheese." huh????
I have to be honest. I was VERY skeptical but this was really good. It tasted just like the mac & cheese I remember. It was a little difficult having 3 pans going at the same time but it all worked out.
I make this weekly. This is by far the best macaroni and cheese recipe I've ever found. I made it when our extended family was in town and even the pickiest carnivore had two helpings.
This tasted nothing like macaroni and cheese. I was horribly disappointed. It tasted like yeast. Gross.
This recipe didn't turn out good for me. It seemed like the rue and cheese took forever to thicken. Then, after baking, I found the sauce to be sticky instead of creamy. I feel that the stickiness was partly due to the baking. This might have been better if I skipped the breadcrumbs and just served it after mixing the sauce with the pasta. Also, I usually love recipes that substitute soy milk for cow's milk, but the flavor of the soy was overpowering in this recipe.
tastes too much like macaroni and chreese which i do like but i was looking for a creamier sauce