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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 made this over the weekend, it was good.  I"m not 100% sold  NY yet, but this recipes was a much better version of NY sauce that my first attempt.
I added peas and diced tomatoes - just like i used to for the boxed mac and cheese- and saved some of the pasta water to help thin the sauce down, which was necessary, the sauce continued to thicken up as i waited for the pasta to finish.  Added some pizza spice - to compliment the tomatoes.

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I just made this recipe.  It's great. I didn't have any flour so I  substituted with 1/4 cup of cornstarch.  I didn't have any onion powder so I doubled the garlic powder.  I used veggie broth.  I thought the salt level was fine; I used sea salt.  I needed a little extra liquids though...this might be due to my use of cornstarch instead of flour.  I will use again, and again, and again.  Thanks for the recipe.

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Completely forgot to comment before... I LOVE THIS RECIPE!!!! I'm about to make it again now.
The last time I had so much leftover that I threw in some cooked black beans and chik'n strips, put some salsa and hot sauce on top, OMG.... soooooooooo good.
Tonight I think I'm going to throw in some chopped tomatoes broccoli and navy beans (I want black but dont have any). Mmmmmmmmmmm I can't wait.

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Yum!
I didn't use garlic or onion powder, but instead of mixing the oil with the wet ingredients I used the oil to sautee some mushrooms, capsicums and fresh garlic before adding the rest, and added mustard to the sauce...great meal!
Lovely to eat something that tastes this cheesy and creamy without feeling guilty or sick as a dog afterwards

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After reading the reviews, and seeing the pictures of this recipe that pretty much made me salivate, I HAD to try it. But I'm not gonna lie...I was expecting a little more. I loved how creamy it was, but to really bring out the cheesy flavour, I had to use alot of salt. But i topped it with some hemp hearts and chopped crimini mushrooms, and they complimented it really well. It's definately a recipe I'll use again, I'll just have to make sure I add alot of salt.

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Mmm! I've made this recipe so many times and it's always so tasty! I like to throw in a little edamame in the pasta water a few minutes before the pasta is done. This adds a little variety while giving the recipe extra protein! Highly recommended with some fresh ground pepper sprinkled on top.

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This sauce was so delicious. Perfectly creamy, mellow but not bland. I ate it with pasta and greenbeans, with just a little lemon juice and an extra pinch of salt. I also think that this would taste great as a mozz sub on pizza or lasagna.

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To me this tasted exactly like "Tuna Noodle Helper" cheese sauce, not Kraft or Velveeta shells and cheese.  I used light soymilk (not unsweetened) and whole wheat flour though...maybe that had something to do with it?

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I LOVE this recipe. It is SO good and I love that it doesn't call for tofu! I didn't have any tofu today but wanted mac and cheese and this was perfect. It is my new go-to recipe. I subbed margarine for the oil, added a dash of turmeric, a dash of dry mustard, and added peas to the macaroni. Delicious and so easy!

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This is great for when you want a simple mac-un-cheese recipe, without nuts... I mean, ground cashews are great for creaminess, but sometimes you want that tasty cheddaryness of nooch... Mmmm.

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