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Anonymous
Member since December 1969
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3.97778

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?

This is very good.  I made it for dinner tonight with fried choplets and broc-califlower mix. The sauce is extremely creamy.  Added more garlic and onion powder also more salt.  Great recipe will make often.  I wish my pictures were not so dark.  ;)b

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*eating second bowl right now.....*

~^_^~  This is amazing.  I thought it was kind of bland at first, so i added a little mustard after the fact but it perked it right up.  It wasn't at all bad as is though.  I mixed in broccoli and ate it wit vegan bacon bits on top. Oh yummy.

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I made a third of the cheese sauce and poured it over my ramen for some ghetto mac.

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I have yet to make this but it looks sooo delicious!!!!!!!!!!!!!!!!  :D I've been looking for the perfect vegan mac n cheese forever!
Review to come soon

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i always end up with a ton extra, so now i save the mixed up dry ingredients in a container and use as much as needed for the meal.  it saves me time because it's like instant cheesey sauce... just add butter, almond milk, and broth!

i've got this basic recipe memorized now since i've made it so much.  i probably do different proportions by now, but it's still awesome!

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Really great recipe. I altered it though. I used a dab of mustard, a splash of shoyu, turmeric, garlic salt, ground pepper, extra salt, extra nutritional yeast, more almond milk, earth balance butter instead of oil, and a dash of chili powder. I couldn't tell you measurements. I heated the wet ingredients in a pot to just before boiling. I slowly added the dry ingredients and stirred with a whisk. I didn't use all of the dry ingredients. It was just making it too thick. Great! My omnivore daughter enjoyed it as well.

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This was pretty good. It didn't taste like the regular mac n cheese but it was good, definitely. My non-Vegan wife absolutely loved it. I will make this again, absolutely.

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Also, in my experience, the ingredients can just be poured into the sauce pan on the stove directly, mixed together, and then heated to the desired consistency. I've never noticed a difference in taste doing it this way, but it sure saves me time and bowls!

After the first few times, I started doing that too!  It's just easier to throw it all in at once and mix it up, and doesn't change the end product any.  This sauce is the best ever!  It also goes great over steamed veggies, like broccoli and cauliflower.  And it's great for nachos, with salsa added in.  It's just all around great.  :o

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Oops, forgot to add to my review above that it's great with whole wheat flour! Just slightly nuttier. And I've left out the onion powder a few times (I run out often) and couldn't notice a change in taste.  :)

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Hands down the best and easiest "cheese" sauce recipe! I've made it dozens of times. It's great with pasta, but it's also delicious with chili beans mixed in for a chili cheese dip, slathered on a piece of toast for not-so-grilled cheese (especially yummy on rye!), et cetera! So many uses. It's a great comfort food.

Also, in my experience, the ingredients can just be poured into the sauce pan on the stove directly, mixed together, and then heated to the desired consistency. I've never noticed a difference in taste doing it this way, but it sure saves me time and bowls!

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