My Go-To Mac and Cheeze!
2 cups elbow macaroni
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
pinch paprika
2 pinches mustard powder
1 1/2 cups plain unsweetened nondairy milk (I use soy)
1/2 cup veggie broth
1 teaspoon umeboshi vinegar, optional (makes it saltier)
1 teaspoon prepared yellow mustard
1 tablespoon tamari or soy sauce
2 tablespoons vegan margarine
1/4 cup breadcrumbs, optional
1. Preheat oven to 350 degrees F and lightly spray baking dish, if baking. Cook pasta according to package directions. In the last 4-5 minutes of the pasta cooking, start making the sauce. Combine all dry ingredients (flour, nutritional yeast, salt and spices) in a medium pot. Do not turn on heat yet.
2. Add the milk and veggie broth. Whisk to incorporate all ingredients and get all the lumps out. Now turn on the heat to medium high. Keep whisking/stirring as the sauce heats because it will start to get thick pretty fast. Once it gets nice and thick. turn off the heat and add the umeboshi vinegar, mustard, soy sauce and vegan margarine.
3. Mix well. If you didn't use the umeboshi vinegar, you can add more soy sauce if you think it needs it. If your sauce ends up too thick to your liking, just add a little more milk or veggie broth to thin it out. When pasta is finished cooking, drain it and put it back in the pot that it was cooked in.
4. You have 2 options to serve this. You may go ahead and pour all of the cheese sauce on the pasta (there will be a lot!) and stir until everything is combined. Serve the cheesy goodness as is.
5. Or, you can mix about 3/4 of the sauce with the pasta, put it in prepared dish, and then pour the remaining cheese sauce on top. Sprinkle breadcrumbs on top and bake for 15 minutes, until browned.
Hope you like it! I love it so much that I crave it almost once a week!
SO HOW'D IT GO?
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This recipe is so good! I replaced the vinegar with miso paste, left out the soy sauce & reduced the margarine by half. Mixed in some cooked collard greens and "bacon bits" before breadcrumbing and baking. Soul food deliciousness! :D
Haven't ever had real mac and cheese, but this stuff is so good. It is strangely addictive I find. Have some of it frozen, I hope it reheats well.
Love this recipe :)>>> I added about 1 cup of Daiya chedder cheeze that I needed to use. Came out very cheesy. I also added 1 tsp. raw suger and a pinch of cayenne pepper. The cheese sauce is the best. Thanks for posting!
I made this for my (vegan) boyfriend for his birthday. We both LOVED it. My (omnivore) roommates who eat mac and actual cheese every single day said it was delicious and asked for the recipe!
I've made this dozens of times and it has always turned out fabulous! Though I do add extra things like cut up carrots, onions, peas, etc. My boyfriend really likes it since it doesn't taste cheesy (he doesn't really like cheese). Oh, and a little bit of cayenne is a great addition!
Yum! I thought this turned out super good! The cheese sauce is delectable. It keeps me coming back for seconds. I also liked that it was super easy to make.
I did end up with quite a lot extra... so I'll have leftovers for tomorrow! Maybe I could try something else with the sauce... fondue perhaps?
Bottom line, this is a good, quick and easy way to make mac n' cheese. Thank you kmouse!
I liked this. But then again, I dig a good nooch-sauce mac and cheese. It didn't fool the omnis of the house but oh well...they can deal! Hah! Since I had leftovers I played around with it a lot and added veggies and stuff like that. One night, me and mum made a little bit of a stir-fry out of it with some asparagus, mushrooms, peppers, and broccoli! That was sure good.
i just made this because i had all the ingredients on hand and it looked good. it was easy and quick to make, but mine turned out brownish and very bland. i think i followed the directions, but then again, im notorious for just throwing things into the pot like a mad scientist instead of actually measuring.
a little lemon and chive made it edible.
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