Ol’ School Mac’n’Cheese

Better than KD (yes, believe it or not I used to be addicted to KD and it’s still one of the things I miss the most. Not sure what that says about me…) without being fluorescent orange! This recipe is really easy and open to tweaking. More or less salt, more or less nutritional yeast, more or less paprika, etc. will all change the flavour of the dish, so by all means consider what follows to be a suggestion.

Unfortunately mac 'n cheese isn't the most exciting thing to look at, but boy is it ever tasty!
  • 375g box of whole wheat penne
  • 1 tsp sea salt
  • 1 cup soy milk
  • 0.5 cup nutritional yeast (flakes or powder, though maybe use about 1/4 cup powder because it’s finer)
  • 2 tsp soy sauce
  • 1 tbsp paprika
  • 1 tsp sea salt (optional depending on your taste for salt – taste it first)
  • 1/2 block silken tofu (firm tofu is ok in a pinch, but it leaves the sauce with a bit of a mealy texture)
  • 1/4 cup veggie butter, melted

Preheat oven to 350F.  Cook the pasta in a large pot with the salt. While that’s cooking, put all the other ingredients in to a blender or food processor and blend thoroughly. Drain the pasta about a minute before it’s done (al dente to the max), then toss with the “cheese” mixture and pour into a baking dish measuring about 11×7 inches. Sprinkle the whole thing with a little nutritional yeast and stick it in the oven for about 15 minutes, or until the top is golden brown. That’s it! I told you it was easy…


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