Best Vegan Mac and Cheese in the entire world...seriously

I thought this was pretty good. I just thought the sauce would've been thicker, so I was a bit disappointed about how thin it was. I also thought there was too little sauce for the amount of pasta (I halved the recipe).

I used leftover frozen tofu I had and Braggs soy sauce alternative. I didn't like the taste of the soy sauce alternative I used and would use less if I made it again and more tofu to make it thicker and to increase the amount of sauce.

This was very good. Super delicious. My wife and I both loved it.
Wow, there are 25 pages of reviews on this recipe. That has to be some kind of record.
Anyways, I made a double batch and put in too much tofu - like a whole block, instead of 1/2 block. I actually put in two blocks, then when I realized my mistake, I fished one of the blocks out with my hand, but part of the tofu block broke off and drifted deep into the blender. I was not about to root around and try to fish that part out.

OK, so I'm making a double batch and I have the blender out and I realized that all of these 'cheese sauce' ingredients will not fit into the blender. I pulled out another container and started filling that up with ingredients and then I pulled out yet another container and mostly filled that up.

The recipe calls for 1.5lbs. of pasta . . . has anyone realized that the author of this recipe, beep_i_am_a_robot, does not have a profile? I couldn't find a submission date, but I see that the first review was posted on April 05, 2006. Today is April 26, 2012, making this recipe at least 6 years old. After doing a search though VegWeb, I found that there is another 'beep_I_am_a_robot'. Could they be one and the same? The other recipe posted by the other 'beep_I_am_a_robot' has no reviews. What does this mean? Is it a message? A warning? Is this 'person' really a person, or are they really a robot?

Anyways, 1.5lbs. of pasta. I weigh my pasta and I have 3.25lbs. good enough, I throw it all in. Just after, I realize that this is a lot of pasta! It barely fit in my pot and it's not even cooked yet. I look back at the recipe and this recipe has generated over 360 reviews in about six years. Is it the most populated recipe on VegWeb? I suspect that, eventually, everyone on VegVeb makes it here. It's a VegWeb nexus.

It apprears that there are 21,452 members on VegWeb. Assuming 10% of those profiles were just accidents, that would leave 19,306. If only 20% of those were profiles that someone had forgotten about and started a new profile, that would be 16,445 profiles. If we used the Pareto principle, only 20% of those profiles are of active members. That would leave us with 3,089 active VegWeb profiles. Meaning, 8.5% of active VegWeb users have left a review on this recipe. And, the number is growing. What does it mean?

I don't know, but I can say that juggling all that 'cheese' sauce between three containers was a challenge, but I figured how to make sure everything was mixed well. I don't even want to know what 'vegesal' is, so I just used salt. I also forgot the mustard.

So all that crazy macaroni just about overflowed onto my stove, but I got it cooked and into two strainers. I pulled out our 8"X18" glass dish thing and filled it up with macaroni. But, it didn't all fit. I mean, not even close. I had about 10% of this macaroni sitting in the strainer still. 10%. More like 8.5%. What does it mean? I dunno, but maybe the author meant that we should use 1.5lbs. of cooked pasta, not uncooked. But, how would I know that?

Well, with the past in the pan, I poured the sauce onto the pasta and threw it into the oven for 20mins. I set the timer and guess what? It came out Right On Time. We have a great timer.

Also, the fact that it was posted by Anonymous is cool. Hactivists and chefs! Great!

------------
After making this a million times, we have some TIPS:
Do we measure cooked or uncooked pasta? Uncooked!
What the heck is 1 1/2 lbs. of uncooked pasta? We did a bit of mathematical wizardry and came up with 4 cups.
Use a whole block of tofu.
------------

This last time I wanted something sweeter, reminiscent of horrible, processed macaroni and cheese. So, I eliminated the:
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard.

I them added:
2 Tbsp sugar
1 Tbsp turmeric, hoping to add more color.
1 full block of tofu.

But, we also have a million, wonderific garden roma tomatoes, so I added them. As many as we could!

I forgot to reduce the liquid, because of the tomatoes, so it was more watery than I prefer, but it was insano delicious! Tonight, we will reduce the water.

I just became vegan two days ago, but I haven't had mac and cheese for months now due to strong food aversion (one of the main reasons I became vegan). However, I used to love mac & cheese, particularly the cheap commercial kind, it was my favourite meal all through high school and university. So I was anxious to try this recipe.

My cheese sauce came out very runny. I don't think I made enough pasta. On its own, this mac and cheese tastes OK, a little strange of course, since it isn't really mac and cheese. HOWEVER - when combined with ketchup (I always used to eat my Kraft Dinner Mac & Cheese with ketchup) I cannot tell the difference between this and the real thing. For whatever reason, this combines really well with the tomato in the ketchup. I think the key to this recipe is definitely the nutritional yeast. I found some at both the Bulk Barn and Loblaws (Canada).

The next time I make this recipe (and there will be a next time!!) I think I will be changing it a bit, or finding another recipe that is somewhat similar - I saw another recipe that included flour and corn starch - yet another that included mashed potatoes - so I guess there are lots of possibilities to experiment with!

.