When I was growing up, my dad was a student and then a pastor. With 5 kids in the family, that meant mom had to work and dinner was often a little later than any of us would have liked. When I was around 10 she started to teach me how to cook. I liked it right off the bat. Each weekend I’d learn a dish as she cooked it. Then, over time, I knew how to make enough basic meals that I could work into the weeknight rotations and have dinner on the table when she got home.
I don’t remember her ever teaching me this particular dish and I’m hoping I served a vegetable with it (probably green beans), but it was one of my favorites. We called it beef mac, but you might know it better as beefaroni or chili mac. Basically, our version was just a combo of boxed mac and cheese with our sloppy joes.
It’s one of those comfort food dishes that I still want and my sister still asks for every now and again. I’ve never gotten it “quite right” until the new Daiya Deluxe Style Cheddar Style Cheezy Mac came along. It’s creamy and cheddary and quite a lot like I remember the famous blue box mac n cheese. Daiya does have a “taste” in all their products that makes you know it’s Daiya. It’s in here, so if that taste isn’t something you’re fond of, you may not want to eat it straight like this, but I don’t think you’d notice it mixed with the other things in the Beyond Beef Mac. I like Daiya’s taste, so this was a hands down winner for me. It reminds me a lot of the cheddar wedge before they changed the recipe, which was my favorite Daiya ever. By the way, the alfredo is good too, but I like this a little better.
Using the Cheezy Mac, combined with one of my favorite products, the Beyond Meat Beefy Crumbles, I was able to recreate this old favorite, even to my sister’s satisfaction.
Dawn’s Beyond Beef Mac
1. Make a box of Daiya Deluxe Cheddar Style Cheezy Mac according to the package directions.
2. While the macaroni is cooking, brown a bag of Beyond Meat Beefy Crumbles in a separate pan with a little olive oil (or canola, or sunflower, or whatever you like)
3. When the Cheezy Mac and the Beefy crumbles are cooked completely, mix the crumbles into the Cheezy Mac (still in the pan you cooked the mac in)
4. Add the following and stir:
- 1/4 cup tomato ketchup
- 1/4 tsp apple cider vinegar
- 1 Tbsp Coconut Aminos
- Several drops liquid smoke
- 2 Tbsp dried, minced onions
- 1 tsp prepared yellow mustard
- 1/4 tsp granulated garlic
Salt and pepper to taste. Serve and enjoy. It’s good at room temperature later too. Or cold from the refrigerator.
Just a few notes: My tastes on the onions and mustard change a bit from day to day. So start with that and add however much seems right to you. You can substitute 1 tbsp vegan Worcestershire in place of the aminos and liquid smoke.
Thanks for letting me share this little part of my family with you!