Autumn seems to be everybody’s favorite season, doesn’t it? We have long Winters here and some of the allure of Autumn, for me anyways, is how fleeting it is before it gives way to the bitter cold. Ugh, I hate the cold. Apart from that, there is something almost ineffable about the beauty of Autumn. The cool, crisp air. The scent of earthiness and wood-burning fires. Leaves in the most splendid array of rich, vibrant colors. ASMR-inducing crunch-crunch-crunch of fallen, dry leaves underfoot. And as for taste, we crave the return of comfort foods after a summer of lighter fare. Foods that feel like a cozy hug for a hungry tummy, like this Lobster and Truffle Oil Mac + Cheese with Crunchy Chickpea Crumbs.

Ever since my family moved to a diet with limited dairy, my girls have been begging for mac & cheese.  This is a dairy-free version which satisfies all the cravings for the real thing.  They love it so much I literally have to cut them off before they gorge themselves silly on it.  

This is an essential weeknight recipe that I default to again and again because it is so easy to prepare and because of how much my girls love them!  Think 4 ingredients, 15 prep time, 25 mins bake time. There is no reason to buy packaged nuggets ever. EVER.  I also make this recipe regularly with ground turkey with wonderful results too but of course it will be a tad less juicy. I always make a double-batch and freeze a portion of uncooked nuggets for future school lunches.

Apr 2017:  I have added gluten/grain-free AND dairy-free alternatives.  Hurray!  Nuggets for everyone!