Mac and Not-Cheese
- 1- 3/4 cup Macaroni Or Other Small Pasta
- 3 whole Small Carrots, Chopped
- 1/4 cups Earth Balance Margarine
- 1/4 cups Whole Wheat Pastry Flour
- 1- 3/4 cup Boiling Water
- 1 Tablespoon Soy Sauce
- 1 teaspoon Garlic Salt
- 1 teaspoon Turmeric
- 2 Tablespoons Olive Oil
- 1/2 cups Nutritional Yeast
- 3 dashes Paprika
- 4 dashes Cracked Pepper
- 1.
- Preheat oven to 350 degrees F. 2.
- Bring a pot of water to boil and toss in the pasta and carrots.
- Cook according to the pasta package directions, minus two minutes.
- Drain.
- 3.
- In a saucepan, melt the Earth Balance margarine on low.
- 4.
- Whisk in the flour this gets clumpy rather than roux-like just blame the whole wheat.
- Stir for a minute or two.
- 5.
- Add in the boiling water, and whisk until the clumps dissolve and the water turns a brown milky color.
- 6.
- Add the soy sauce, garlic salt, and turmeric.
- Whisk away.
- 7.
- Once the mixture starts to thicken, add the oil and nutritional yeast.
- 8.
- Whisk thoroughly to dissolve all of the yeast.
- 9.
- Prepare an 8x8 baking dish with cooking spray.
- 10.
- Pour in the noodles and carrots.
- Top with the sauce.
- Mix well.
- 11.
- Top with paprika and cracked pepper.
- 12.
- Bake for 10 minutes at 350F then switch the oven to broil and keep it in just for another couple of minutes, until the top is lightly browned.
- You want that sauce hot and bubbly.
- 13.
- Allow to cool before serving.
macaroni, carrots, margarine, whole wheat pastry flour, boiling water, soy sauce, garlic, turmeric, olive oil, yeast, paprika, pepper
Taken from tastykitchen.com/recipes/main-courses/mac-and-not-cheese/ (may not work)