Flashback Mac and Cheese
1 pound macaroni
1 cup water
1 cup unsweetened nondairy milk
3 tablespoons mild-tasting oil (such as corn oil)
1/2 cup flour (I use all-purpose)
3/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1. Cook macaroni (or other shaped pasta) according to package directions. While your mac is cooking, let's make the special secret "cheese" sauce.
2. In a bowl or large measuring cup, combine the water, milk, and oil and whisk briefly. In another bowl, combine all of the dry ingredients together.
3. Heat a medium saucepan. Add the dry ingredients to the saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Once all of the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken.
4. Keep whisking as the mixture thickens and bubbles; do this for 1-2 minutes, and then turn the heat down. Keep whisking. After a spell, your "cheese" sauce should be nice and thick. Turn the heat off, and cover your saucepan.
5. Drain pasta well when done, and return noodles to the pot. Add all of your "cheese" sauce to the noodles, and stir well.
If, after your first trepidacious couple of forkfuls, you find that this recipe doesn't beat the pants off of the dairy mac and cheese with which most of us are familiar, you must have done something wrong. Come over to my house. I'll show you how it's done.
SO HOW'D IT GO?
I agree. I definitely think the mustard made all the difference. This has to be the best mac & cheese I have ever had (dairy versions included). This was also my first NY expirience. Absolutely wonderful. This will probably be a very frequently made recipe.
I can not TELL you how completely yummy this was!! I am a very new Vegan and Mac n Cheese was always a fave of mine..but this is SO taking it's place from now on!!! Thanks a million!!
I subbed the water for veg broth & also added a lil tumeric & a bit more onion & garlic powder as well as a tiny bit more salt...YUM-O!!!
;D
Try stirring in a splash or two of soymilk while reheating - that should bring it back to it's former creaminess. Or you could do like I do, and just gorge on it all at one sitting with pants unbuttoned. Leftovers? What leftovers? ;D
LMAO! ;D ;D ;D
I know exactly what you mean... when food is so yummy that your jeans no longer fit once you've had your fill...
But I haven't yet tried it with this recipe. I must!
I made this the other night and found that I had to use more salt than the recipe called for. It was rather bland but had a really creamy consistency. I will try it again in the future and make some modifications. ???
can this be frozen?
I think this is a really good standard nutritional yeast-based cheese sauce. The consistency especially is great. The New Orleanian in the house didn't like it as is ("it doesn't taste enough")--but when you think about Kraft was also pretty bland--so this time I doubled the garlic powder and added a few tablespoons of dijon mustard (to the wet ingredients, before cooking). I think the mustard improves the flavor and color, but I wouldn't recommend increasing the garlic powder.
I liked it a lot, but you don't want to make too much of it, because the sauce dries up in the fridge so the leftovers don't taste nearly as good the next day. I put some ginger and pepper in the recipe, and it turned out great. (Especially the ginger--- put in lots!)
Try stirring in a splash or two of soymilk while reheating - that should bring it back to it's former creaminess. Or you could do like I do, and just gorge on it all at one sitting with pants unbuttoned. Leftovers? What leftovers? ;D
I love this recipe. :D. My partner who eats cheese likes the mac and cheese too. I just made the sauce again tonight and over broccoli.
DELICIOUS!! I made one tiny alteration: I used 1 and 1/2 cups of veggie broth in place of the water. This was so yummy that I licked the sauce pot clean, seriously. And it was EASY (to make the sauce -- sort of difficult licking the pot but totally worth the effort, lol).
The sauce will definitely become a staple in my kitchen!
Seriously: WOW. I haven't been vegan that long...and I can say this is pretty dern accurate.
My non-veg room-mates were freaked out. haha!
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