Mac N Yeas‘
- 1/2 cup Bread Crumbs, Crumbled Crackers, or Tortilla Chips
- 3/4 cup diced Yellow Onion
- 2 1/2 cups dry Macaroni Pasta
- 1/4 cup Nutritional Yeast
- 1/4 Cup plus 1 tbl White Flour
- 1/4 cup Corn Starch
- 1 tsp Paprika
- Black Pepper to taste
- 1 tsp Salt plus more to taste
- 2 cups Plain Soy Milk
- 1/4 Cup Margarine
- 1 cup Water
- 1/2 tsp Dijon Mustard
1. Boil macaroni in a pot of salted water according to package directions. Drain and set aside.
2. While pasta is cooking, combine the dry ingredients– nutritional yeast, flour, cornstarch, paprika, pepper, and salt in a bowl and whisk until blended. Dice the onion and set aside.
3. Preheat oven to 400 degrees.
4. Combine wet ingredients by heating the margarine and soymilk on the stove over medium/high heat. Add in water and dijon, and bring to a boil.
5. Once liquid begins to boil, quickly reduce the heat to medium (otherwise soy milk will boil over) and stir in your dry mixture in three parts, blending as you go. Mixture will become very thick and start bubbling.
6. Reduce heat to low. Stir in the macaroni noodles and diced onion, making sure all noodles are coated thoroughly in sauce.
7. Pour noodle mixture into a 10″ casserole dish and sprinkle with breadcrumbs and a generous amount of black pepper. Bake uncovered for 30 minutes or until top begins to brown.
The result is a crispy on top creamy casserole with a mild cheesy flavor complimented by sweet crunchy onions throughout. The great thing about this recipe is that it’s also versatile-
Tip: Try mixing in 1/4 cup vegan bacon bits before pouring into the pan. Not in the mood? Swap that for 1/4 cup minced sundried tomatoes and serve topped with fresh basil. Try it with a couple minced cloves of roasted garlic mixed in, or sprinkle with minced red and green bell peppers before baking like my friend Blake does. The options are endless!