It’s a busy Friday at the Blackmon house, because Saturday is going to be a VERY busy day. We have Thanksgiving with the Blackmon clan tomorrow. Yes, I realize it’s the end of October, we plan a weekend when everyone is available and there are no UGA or USC football games. It’s an SEC thing. :) We also are throwing a Halloween Party tomorrow night, which means lots of cooking getting ready for the party.
In preparation, I made the Baked Mac N Cheese last night, recipe created by Allison Rivers Samsonand originally published in her VegNews Magazine column, “VeganizeIt!”. Kirk was a 
wonderful help and chopped all the veggies and got them sautéing while I cooked the soup. I love having a husband who enjoys being in the kitchen and is so helpful! :)
As usual, I have no idea how the combination of veggies and nuts created a cheese sauce – but somehow it worked. I have got to learn these food combinations and how to recreate this in my own recipes! While the pasta was baking in the oven, I pulled out some of the leftover tofu bacon and fried it up for a little extra flavor. I made this batch extra crispy, let it rest, then chopped it up into bacon bits. I dumped a generous portion on my Mac N Cheese, because how can you not like bacon-laced cheesy macaroni?!
I tried the first bite without the bacon and was still happy with the cheesy pasta flavor – yum! It actually had a bit of a spicy kick to it, which was unexpected and delicious. Adding the bacon was a bonus, the super-crispy version was even more bacon-y than our earlier BLT version (which I made a little softer). If you haven’t tried the bacon yet – what are you waiting for?!
The verdict: this was good mac and cheese – a little more grown-up than my typical version with the added breadcrumb topping. I have to admit I am still partial to Mama Pea’s version.
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