I don’t know about your Mom, but when mine said she was making Mac ‘n Cheese it meant pulling a box of Kraft out of the pantry and mixing in a little milk and butter. When I was old enough to reach the stove she’d actually tell me to just make it myself. Initially that made me mad, but then I realized the entire bowl of mac ‘n cheese was mine. I’d eat that radioactive orange goo until I got sick.
When we started craving mac ‘n cheese last winter, that’s exactly what we wanted. Something of that high quality, home made goodness and nostalgia. Mac ‘n Cheese was a comfort food, one you’d secretly look forward to and would take next to no effort. When I began searching for recipes I was disappointed to find that most vegan mac n cheese recipes had a laundry list of ingredients. Often with tons of oil, and recommendations for crazy things like bread crumbs. I was determined to not let it be that difficult.
Total Preparation Time: 30 minutes with plenty of lazy pauses
- 1 cups of Plain Soy Milk
- 1 cup of Nutritional Yeast
- 2/3 cup Vegan Margarine
- 1/4 cup of Soy Sauce
- 2 teaspoons Paprika
- 1 tablespoon Garlic Salt
- 1 teaspoon Vegan Worcestershire Sauce, or Dijon mustard
- 1 lbs of Pasta of your choice preferably macaroni
- Set up large pot of water for pasta to boil, pre-heat oven to 300 degrees.
- Melt butter in small sauce pan on medium heat, mix in soy milk, and then rest of the ingredients.
- At this point water should be boiling, cook pasta as directed.
- Stir sauce on medium to low for 1 to 2 minutes, ingredients should be blended with no lumps.
- Drain pasta, pour into baking pan, pour sauce over pasta, mix with spoon until pasta is completely coated in sauce.
- Bake for 10 minutes.
- Enjoy Mac ‘n Cheese