Brownlie Mac and Cheese

My one grandmother (father's mother) use to make the best mac and cheese. It seemed like every time we went up to PA she had it bubbling in the oven. So good. Anyway my mom would occasionally remake it at home, always calling it "grand mom's mac and cheese". My mom's version was always very good, but...different. So once at a family gathering my aunt made it and it was just like grandma's. So my mom said, "This is so good. What do you put in it?"


Let's take it back a step. It's kind of a simple and lighter version of a mac and cheese, which I actually prefer. Some mac and cheeses have a heavy sauce and well, it's just too much. But this mac and cheese is lighter. The way my mom would make it was with 1 box of pasta, tomatoes, 1 block of cheese, and bread for the top. So on this occasion where my mom asked for the original recipe, she got a little bit of a reality check. The Brownlie's liked to add a stick of butter in the recipe and more on top. My mother protested, saying that much butter was not needed, and her way was just as delicious and healthier. Although growing up both versions were very good, that much butter is a bit much. So, for dinner tonight my sister Lynn was making the original Brownlie mac and cheese, but it was a no-go for me. Instead she made me a non dairy/vegan version that was JUST as good. Let me tell you, I have fallen in love with Follow Your Heart non dairy cheese. It tastes just like the real deal and.....IT MELTS! For real. A week ago we made pizza's and it melted perfectly. (By the way those pizza's were crazy good. I loaded it with mushrooms, caramelized onions, fresh tomato, and roasted eggplant.) It also grates incredibly well on a cheese grater.


So here is how you make the Brownlie Mac and Cheese (straight up from Norristown, PA), vegan version. To make this gluten free just swap the bread cubes with gluten free bread crumbs. Simple simple!


1 box macaroni
8-12 oz shredded follow your heart cheese (Pick any flavor. I used Monterey Jack.)
1 tomato, chopped (If you use canned tomatoes drain before adding.)
3 tbsp Earth Balance, plus more for top
Bread of choice, cubed.


- Cook pasta according to directions.
- In a large bowl combine the cooked pasta, shredded cheese, tomato, and earth balance. Mix  well.
- Scoop into a lightly greased baking dish and top with bread cubes and a few chunks of earth balance (like a tbsp in total).
- Bake at 350 until bubbly.


It was so good I forgot to take a picture. 


Until next time...kb