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.