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Cosmic Mac N Uncheese

What you need: 

12 oz. macaroni or other pasta
Sauce:
2 cups water
2/3 cup nutritional yeast flakes
1/3 cup unbleached flour
1/4 cup 807]cornstarch
1 cube bouillon or enough broth powder to flavor 1 cup
2 tablespoons light miso
2 teaspoons lemon juice (fresh if possible)
1/2 - 3/4 teaspoon salt
1 teaspoon vegan Worcestershire Sauce
1/4 teaspoon white pepper
2/3 cup extra-firm silken tofu, or medium-firm regular tofu

What you do: 

Cook the pasta until al dente. Drain and set aside.
Preheat oven to 350 degrees Fahrenheit. Combine the above sauce ingredients in a blender and blend until completely smooth.
Transfer to a sauce pan and whisk in 2 more cups of water. Cook over medium heat until it starts to thicken, whisking frequently. Turn down heat and cook for several minutes, whisking constantly.
Additional: pinch of freshly ground nutmeg[br] 1-2 tablespoons vegan margarine (optional)[br] 1 cup fresh bread crumbs[br] paprika[br]
Next whisk in the nutmeg and transfer to a baking dish. Top with the bread crumbs and paprika. Bake for about 20 minutes or until bubbly.

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Here's the link to that other Mac and Cheese recipe in case you are interested:

http://vegweb.com/index.php?topic=8295

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This was really good. I love nutritional yeast sauces. This one had tons of sauce and it was bubbly and delicious. If you can get it out of your head that recipes like this DON"T taste like Kraft Mac and Cheese, you will love them!  Don't call it mac and cheese for dairy eating guests or they will be disappointed. Just come up with a fancy pasta name for your dish. My other favorite on this site is called  "best macaroni and cheese, seriously". I can't decide which one I like better! I will probably make both all of the time!

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