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 made this last night and I think I made it right because it came out really great. I added more margarine though. And lots of black pepper. It was so nostalgic I ate it with ketchup, just like when I was a kid.
Yum! I made this for dinner last night. I halved the recipe, because I'm the only vegan in the house ( :'( sad, I know). Anyways, I used whole wheat elbow macaroni and whole wheat flour. The sauce wasn't as yellow as I wanted it to be, but no matter. It was really good! My first attempt since being vegan at vegan mac and cheese, and I was not dissapointed. Oh, and I added in a bag of steamed broccoli/cauliflower/carrots, for some vegetables. :)
This was an excellent recipe, although the first time I made it it was kind of bland. The second time, I added about twice as much nutritional yeast as was called for, and rather than just using garlic powder I sauteed some garlic in a LOT of butter. I think it turned out a lot better that way!
This is really good stuff. I made it for dinner tonight - the sauce is extremely thick and creamy. So thick, in fact, that I cut mine with an extra splash of milk to help thin it back out a bit. Very very good, though.
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!)
Maybe you could keep the sauce separate and just add it to the leftovers as needed. I do that so I can use the cheese for nachos, etc.......Its great in a casserole and pizza too!
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!)
I have also made this twice, mostly because Hopfrog made it twice (you have recommended some good recipes to me before!). I like it alot-reminds me of the Kraft shells and cheese I used to love. I am HUGE fan of the "best mac and cheese in the world, seriously" recipe from this site, but this one is a bit less time consuming and less messy (no food processor involved!). I made it twice on the fly when I had nothing else to eat and was running late! Thank you!
Very yummy and very creamy! This is just my own personal opinion, but I think the recipe needs a tad more liquid (be it water or "milk") because it gets very, very thick. Thanks for the recipe, I've already made it twice. :)
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