Mac and Cheese (decadent version)
I had previously posted a recipe for shells and cheese using healthy ingredients such as tofu, carrots, and nutritional yeast for the sauce. Here is a recipe that's a bit more decadent and I have found to be extremely satisfying when you are looking for something REALLY "cheesy!"
Mac and Cheese
1/2 lb whole wheat macaroni (feel free to use any small pasta)
2 tbs non-hydrogenated, non-dairy butter (I use Earth Balance)
3 tbs whole wheat pastry flour
1.5 C soy milk
1 C shredded vegan cheddar cheese (or 8 slices of vegan cheddar ripped into pieces if you can't find shredded)
1 tsp spicy mustard
hot sauce to taste
salt and pepper to taste
Cook your pasta and set aside. In a pan, melt the non-dairy butter and mix in the pastry flour. Add the soymilk and mix well until thoroughly combined (use a whisk if you have one). Add the "cheese" and stir over medium heat until the cheese melts. Add the mustard, salt, and pepper. Heat for 2-3 minutes longer until sauce begins to bubble. Turn of heat and toss with pasta. Finish off with some hot sauce if you prefer. I served mine with some swiss chard.