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Anonymous
Member since December 1969
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Flashback Mac and Cheese

What you need: 

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

What you do: 

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.

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

I love this recipe. I crave this more than the kraft kind from the box, and my toddler loves it! It's great for pizza also because it is already melty and so thick. It makes the perfect "cheese" layer for vegan pizza.

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I used vegan butter instead of oil and added some more salt but its super good!  A little vegan Parmesan is good on it too.  I didn't even use all the sauce for a pound of pasta and it was plenty saucy!  Thanks for an easy yummy recipe.  Oh and its SUPER filling so a pound of pasta will probably serve a lot of people!

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Good recipe!  ;)b  Instead of a 1:1 ratio of Milk to Water, I used 1:2. I cut the noodles by 50%. Spices can easily be tripled. Poured the liquid into noodles then poured into baking dish and set it into the oven to thicken. Provided a nice crust on top. Non-vegans enjoyed it.  Thanks!!  :)

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I've only been vegan for about 2 weeks now and I'm certainly pretty impressed. I was skeptical since dairy mac & cheese was one of my favorite non-vegan meals. However I thought this turned out pretty well! I thought the sauce smelled horrible, but the taste is a whole different story. I thought it got yummier with each bite.

I thought this was a very good basic recipe for an overall cheese sauce although the flavor was a bit on the bland side. Not a bad thing, but next time I think I'll try substituting the water for vegetable broth as someone else mentioned.

Also upon re-heating the leftovers I stirred in a bit of almond milk, garlic and brown mustard for some more flavor and popped it in the oven which made it even more delicious. I think this is definitely a good recipe to start with and then cater to your own taste preferences. I'll definitely be making this again!  ;)b

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holy cow! this is surprisingly cheesy! :)>>> this was my first time making anything with nutritional yeast, and it was so simple! i'll be making this once a week!

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This was my first time using Nutritional Yeast, and tasting it, and I'm not a fan.  I figured I would try it out, and now I know.  So if you don't like the taste of Nutritional yeast you won't like this recipe.  I prefer to stick with a cashew base (nuts in general) for cheezes.

Good thing about it....it has a great consistency like cheese, although I did add some extra soy milk as one of the comments on this page suggested.

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it was good, i think id would have tasted a bit better with butter instead of oil but i did like it. thanks ;)b

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I'm really sorry to say this, but this was really gross tasting. I don't know what went wrong, but I followed the recipe exactly, meticulously measuring everything. And I made as much as the recipe called for so I had a lot which was thrown away. I had my brother try it too and he thought it was really bad (but he is a really picky eater). I don't know what I did wrong because SO many people can't possibly like this recipe if this is how its supposed to taste. It tasted nothing like regular mac and cheese.

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Yum! This is the second time I have made this. I used half whole wheat flour and half all purpose flour and I also added a splash or two or soya sauce to give it that little extra somethin'! Thanks for posting! Great recipe and super easy to make! :-)

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I made a variation of this tonight using mashed black eyed peas in the base instead of the nutritional yeast. It actually reminded me more of an alfredo than mac and cheese; the next time I try this, it's gonna be with mushrooms.

I do think that it's a little bit bland... I experimented with some spices but I wasn't a huge fan of the turnout. Loved the texture, loved the consistancy, but it needs a little more punch. I'm gonna load this beast up with some epic gah-lic action next time I make it.  8-)

peaceandlove.  ;)b
ironvegan.wordpress.com

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