Tuesday, August 17, 2010

Mac and Cheeze

Another pasta dish! I am on a serious pasta kick and I finally figured out why. I have been craving good 'ol fashion Mac and Cheese, something I have not had in substitute form at all since going vegan over a year ago.

So I set out to "veganize" my favorite Mac and Cheese recipe, given to me by my Husband's Aunt. I think this was a pretty valiant first attempt and certainly something I will do again. I may change it a bit here and there and may try alternate a non-soy milk the next time as the soy gives it a certain sweetness I am not 100% sold on. Nonetheless, the consistency IS Mac and Cheese and the flavor IS very good!

Mac and Cheeze

2 cups Daiya cheddar flavor shreds
2 cups macaroni (I used rotini)
2 tbsp Earth Balance butter
1 tbsp chick pea flour (any flour will do)
1/2 tsp dry mustard
3/4 tsp salt
fresh ground pepper to taste
2 cups non dairy milk (I used soy)
3/4 cup panko bread crumbs
1 tsp paprika

Preheat the oven to 400 degrees. Boil water and cook the macaroni until al dente or a little firmer. Let it sit in a colander to drain when it is done. In a heavy 2 qt pot melt butter. Mix in the flour, dry mustard, salt and pepper. Stir to make a roux. Slowly pour in the milk stirring constantly until smooth. Add the cheese and stir until melted. Keep a close eye on the heat so it does not burn. This will feel like it takes forever.

Place the macaroni into a well greased casserole dish, stir in the melted cheese with a wooden spoon so all the macaroni gets coated. Place the panko bread crumbs on top and sprinkle with paprika.

Bake at 400 degrees for about 20 minutes. Remove from the oven and allow to cool somewhat before serving.

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