Macaroni and "Cheese"
If, after your first wary couple of forkfuls, you don't think this recipe is better than dairy mac and cheese, which most of us have tasted, you did something wrong. I've made it and if you let me come to your house I will show you how it is done.
1/2 cup flour (use all-purpose)
3/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup water
1 cup unsweetened, non-dairy milk
3 tablespoons mild-tasting oil (such as corn oil)
1 lb. elbow macaroni (or fusilli, bowties, shells - whatever makes you happy)
Cook macaroni or other pasta according to package directions.
While you pasta is cooking, let's make the special secret "cheese" sauce:
In a bowl or large measuring cup, combine the water, milk, and oil and whisk briefly.
In another bowl, combine all of the dry ingredients together.
Heat a medium saucepan. Add the dry ingredients to the saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Once all the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken. Keep whisking as the mixture thickens and bubbles - do this for about a minute or two, and then turn the heat down. Keep whisking (your arm may be tired, but it's a small sacrifice, trust me). After a spell, your "cheese" sauce should be nice and thick. Turn the heat off, and cover your saucepan.
Drain you pasta when it is done and return it to the pot. Add all of you "cheese" sauce and stir well.