Make-Ahead Creamy Mac and Cheese for 300 I have made Mac and Cheese dozens of times during my three years of working at the IPC kitchen, but I was never quite satisfied with the result. Creamy, yet flavorful mac and cheese for 300 seemed like a distant, unachievable goal.

Macaroni and Cheese. That's vegan? Is it possible? Now, don't get it twisted y'all. This didn't use to be the case. Vegan cheese has come a long, long way since I went vegan nearly 10 years ago.

I've seen and tasted some pretty bad stuff out there, but I had to do it. You see, contrary to popular belief that vegans sit around all day trying to figure out how to deprive themselves of all things delicious in the world- we actually miss cheese. Like, we get it. We didn't stop eating it because it was delicious! We stopped eating it for many other reasons that I will not go into here. The point is that vegans are humans just like everyone else.

We want cheese, too.We longingly watch the cooking shows where the celebrity chefs effortlessly plop sticks of butter into a saucepan while shredding blocks of beautiful artisanal cheeses, easily picked up from the local shop. Only a few years ago, us poor and desperate vegans would venture to make our very own version, only to become disappointed by finding grainy, mealy, and oddly colored vegan cheeses at the store. Some companies even make vegan cheese 'lookalikes' which contain animal by-products like whey and casein. These people are evil- evil I tell you!

Fortunately, the vegan cheese game is stronger than it's ever been. With products that are rich in flavor and creamy in texture- I am proud to say that vegan cheese is now a respectable ingredient to use at home. Don't believe me? Go check out the vegan cheese sections at Whole Foods or your local health food store for yourself. You'll be surprised to see an array of products ranging from your traditional slices, shreds, and spreads. There are even artisanal vegan cheese shops popping up all over the world!

But enough about that- let's get down to business: Macaroni and Cheese. The good stuff. The ultimate comfort food. The kind of dish that makes all your problems melt away while you stuff your face in a dark corner with ooey, gooey, cheesy goodness. Sadly, for vegans, this dish has become a distant memory. Instead of trying to use the disappointing vegan products we became accustomed to before the good ones hit the market, we had to take matters into our own hands by making a vegan version that, well, tasted vegan.

You know the one. A ridiculous amount of nutritional yeast, onion powder, garlic powder, and vegan butter tossed with whole wheat pasta. Of course, this concept was only a starting point for us 'foodie vegans'. Soon after, vegan mac n' cheese became one of the most intricate and complicated recipes in the world, with an ingredient list boasting dozens of ingredients. Things like: lemon juice, tamari, miso, acidophilus, citric acid, modified tapioca starch, potato starch, truffle oil- and the list goes on! Vegans everywhere were desperate to create a sophisticated vegan mac n' cheese that would impress not only fellow vegans but omnivores as well.

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