If you ever saw an adult mac and cheese, this would be it. Beer in the cheese sauce, bratwurst instead of the veggie dogs of old; it’s like Oktoberfest in a pasta dish. That’s not to say that the more juvenile version of this is lesser, they are both terrific, but this one has a little more “oomph”.
The cheese sauce isn’t a cheddar-styled one, more like the non-vegan cheese blends that are very rich with a softer flavor. I also learned a tip from Erin of Olives for Dinner and used Coconut Vinegar in the sauce, which added a nice tang. (Just don’t over-do it!)
Of course, you can use pre-made, vegan sausages in place of the homemade seitan ones, but I feel that it’s a small victory when you’re making things yourself. Total control of the ingredients means you know what’s in it, and you don’t have to decipher where they’re derived from.
Before I get to the recipe, I just wanted to remind everyone that I have a recipe in a contest that is vote-based and would love to win, as an early birthday present! You can vote for my Chili Fiesta Mac ‘n’ Cheese, HERE.