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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 sooo much!!! I only use 1 tbspoon of oil though just because i'm watching the calories. i'm thinking i can use the cheese sauce for other things such as pizza... mmMmmMm

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so i had a whole lot of extra "cheese" and so i put it all together and baked it in the oven in strips, it totally tastes like ethier a great slice of cheese or cheese sticks.

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so i just finished the recipe and i am impressed. i admit i was a skeptic and this recipe for cheese is very yummy. since i am a flavor a holic i did add more onion, garlic, and salt. i also added ginger and some spices from my herb grinder. i am surprised at how much this tastes like cheese! i think the dish would be so good with sun dried tomatoes. yummy. also, it makes a lot of cheese. ALOT

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Oh my gosh this is so good!!! I added about 5oz tomato sauce and baked it in the oven for 20 minutes at 350 degrees with shredded cheddar cheese on top, and it is delicious! My boyfriend had better high-tail it home from work before I decide not to share!

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With peas, it tastes nearly the same as how my mom made it.  I always hated peas as a kid, but my mom put them in everything...  But now that I only eat veggies, peas are ok.

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this is my first ever attempt at making vegan mac and cheese, but when i tasted this i coulda sworn i was an expert! this stuff is amazing! thank you for an easy delicious recipe!

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This was okay, not as good as I was expecting it to be. First off, when I added the dry ingredients to the pan it immediately started burning the nutritional yeast.... did I misunderstand the directions? I immediately dumped the wet ingredients into the pan to stop it burning, and whisked and whisked and whisked but it was still clumpy. Bubbled correctly. Added more soy milk. Whisk whisk whisk.

When all was said and done it turned out really really thick and and kind of dry. The color was a yellow-green... looked okay once added to the macaroni. Taste is bland, dry, but yes it resembles cheese... the nutritional yeast flavor is very overwhelming, though. Are my taste buds just not adjusted yet? I am a very new vegan.

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i have been wanting to try a vegan mac and cheese for a while now, but wasn't convinced I would like it. My roomates made mac and cheese tonight so I decided it was time, this was really good! In the future i'll likely add some broccoli or something to make it seem like a bit more of a meal, but it's still very tasty, and so easy to make!

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Andini, how the hell did you get your sauce that yellow? It looks amazing!

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Another vegweb winner. I've never attempted a vegan cheese sauce before, so things seemed a little weird at the beginning but I was amazed that it all culminated in a genuinely creamy cheese-ish sauce. Thanks for the recipe!

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