Wednesday, September 18, 2013

Cheesey Mac n' Yeast

I have had a cold for a couple of days now.  I have been eating a lot of soup, leftover White Bean and Kale Soup. to be exact.  I literally slept for 16 hours more or less straight and unfortunately still feel less than myself.  This evening I was hungry and craving mac and cheese.  You know, the kind your Mom would make you when you were sick- the kind from a blue box.



I have not had that stuff in years but nonetheless I needed an easy way to recreate something similar and as comforting as the blue box stuff.  I found this recipe which appeared simple enough to make, even doable when feeling lousy.

I followed the recipe more or less exactly though I left out the broccoli. For one, I did not have any in the house. And, broccoli in Mac and Cheese is just not appealing to me.  Call me a bad vegan but I just want the cheesey goodness of mac and cheese- no veggies please!

The only changes I made was to use So Delicious Unsweetened Coconut Milk Beverage instead of the non dairy milks the recipe called for. I also had no tomato paste in the house so I improvised  by cooking down a can of tomato sauce until slightly thickened.

This did the trick. I have a lot left over. No in the family has yet to try it so I am not sure if I am on the hook to eat the rest or not, but I suppose I can freeze some if they aren't as big a fan as I.

Here's to feeling better soon!

Cheesey Mac n' Yeast

1 lb elbow macaroni, cooked according to package directions
1/2 cup vegan butter
1//3 cup all purpose flour
1/2 cup nutritional yeast
3 cups non dairy milk
2 tsp salt
2 tbsp tomato paste
1 tsp garlic powder
1 tbsp lemon juice
1 tbsp agave nectar

Cook the pasta in according to package directions. Drain well and return to the pot.

While pasta is cooking, in a medium saucepan heat the vegan butter until melted. Add the all purpose flour and whisk.  Allow to cook, whisking frequently, for a few minutes until a roux is formed.

Add the non dairy milk, nutritional yeast, salt, tomato paste and garlic powder and bring to a boil.  Lower the heat and simmer for a few minutes until sauce is nicely thickened to the consistency of cheese sauce.  add the lemon juice and agave nectar and stir.

Pour sauce over noodles and stir to incorporate.

Serve immediately.

4 comments:

  1. I made something very similar for lunch. Yum! And just a thought, but you might better sell it to your family by calling it something else. Noochie Mac, perhaps? (This is assuming they're not vegan and may very well balk at the mention of nutritional yeast. That's what happened at my house.) Of course then you'd have to share!
    Feel better soon.

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    1. Thanks!! You ar right my family is not vegan, two omnis, one vegetarian and one vegan (me). They mostly like what I make...it was my vegetarian daughter I was really referring to in this post... she likes nooch, likes pasta, but I think was just in a bad mood when I presented it to her... i guess at 11 she knows everything :)

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  2. This looks like a super comforting meal! I love a good bowl of mac and cheese and its amazing to see how many vegan varieties there are. I've been making mostly cashew based ones but I might have to go back to basics and make a nooch based one like this!

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    1. I enjoyed it. My favorite is also a cashew based one (http://www.theveganversion.com/2010/09/more-mac-and-cheese.html) but this took far less time and it was good!

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