14 June 2007

Mac Not Cheese

The one, the only for those who sometimes want a vegan-ish treat!

1/2 c margarine or butter
1/2 c flour
3 1/2 c boiling water
1 1/2 tsp salt
1 1/2 tsp garlic powder
dash of tumeric
2 T soy sauce
2 c nutritional yeast
3 1/2 c pasta (any small shape will do)

1. Melt the margarine/butter over low heat on the stove in a medium-sized saucepan. You simultaneously want to get the 3 1/2 c of water boiling in a separate pot. When the margarine/butter melts, whisk in the flour to make what is called a "roux". The roux will be like a thick paste, and you'll want to add your boiling water right away! Add the water and whisk. This mixture should thicken quickly and have a smooth consistency.
2. Start boiling more water in another saucepan for the pasta. (Do I need to explain how to cook it?)
3. Meanwhile, add the salt, garlic powder, tumeric and soy sauce to the saucy mixture. I like whisking throughout the whole process, but you can stir it in however you prefer. Add the nutritional yeast last. Stir well to get the ingredients mixed together.
4. Put the pasta and the sauce together, and ta-da! You've made mac not cheese!
*OPTIONAL* Transfer pasta and sauce to an oven-safe dish, and broil (approx. 500 degrees) in the oven for about five minutes for that baked mac not cheese ambience.
Serves: about 4-6, depending on one's appetite. If you're cooking for one or two people, you can decrease all ingredients by one half.

1 comment:

laurel said...

Caroline is absolutely famous for her delicious mac-not-cheese. She used to make it for our food co-op at Antioch, and none of us could wait until it was her turn to cook. *sigh*