Tonight I had the worst mac n' cheese cravings. If we had a box of KD in the house, I might have caved and ripped it open... that's how bad the craving was. Now that I think of it, this craving has been with me all day... I remember thinking about tearing open a pouch of orange powder and stirring it into some pasta. Hmm.
So at 830pm, I finall decided it was time to make some mac n' cheese. Nothing like a second supper, right?
I've been checking out other websites for their recommendations, and I think I've come up with a good recipe. (If I had any Daiya cheese in the house, I would have just melted some over pasta and called it a night... but I had to get creative instead).
Here it is:
Blend 1/2 a small onion until verrry smooth. Combine with 2 Tbsp Earth Balance in a small pot, and let that cook for a couple minutes on medium heat, stirring occasionally. Add 3 Tbsp white flour, mix well, and give it another few minutes to cook together. Add 1 cup veggie broth (I use bouillon that I mix with boiling water - it speeds up the cook time for this sauce) slowly, and whisk so there aren't any lumps. Bring it to just bubbling, and turn off the heat.
Mix in the following: 1 Tbsp + 1 tsp nutritional yeast, 2 tsp Dijon mustard, 1/8 tsp tumeric, 1/8 tsp black pepper, and 1/4 to 1/2 tsp salt, depending on your veggie broth. Mine is salt-free, so I add 1/2 tsp. And if you're feeling adventurous, add 1/2 tsp curry powder, for great color and extra flavor! Add more veggie broth to thin the sauce if desired.
Enjoy over pasta, greens, or if you're like me, by the spoonful right out of the pot.
Looking for a picture? If your cheeze sauce is thick and yellow, you've probably made it right.
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