I’m going to keep this weeks post short and simple, because it’s a short and simple recipe. We’ll use this as a foundation for a number of greasy, American style comfort food recipes in the future. While I have an arsenal of healthy vegetable based mac and cheese recipes this one is my go too quintessential cheezy mac and cheez. It’s just like every ooey gooey bowl of mac you had slathered in things that were barely cheese like Velveeta. It’s great for eating on it’s own straight out of the pan, baking in the oven with bread crumbs, topping your favorite burger with, and so much more. Add some broccoli for the illusion of a healthy dinner. The best part is it takes so little time to make which means it’s great to whip up as a main dish or a quick side with a more elaborate meal.
Cheeziest Mac & Cheez
- 8 oz dry elbow macaroni (about 2 cups)
- 1/4 cup vegan butter
- 2 tbsp flour
- 2 3/4 cup oat or other non-dairy milk
- 1 tbsp white miso paste
- 2 tsp dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3/4 cup vegan shredded cheddar style cheese
- Boil the pasta according to its packaging directions, and then drain the macaroni. Rinse with cold water to halt the cooking process and set it aside.
- In a separate sauce pan create a roux by first adding the butter and allowing it to melt. Once the butter has melted, and becomes slightly darker in color add in the flour while consistently whisking. Make sure you have your oat milk measured out and ready to go before you start this step.
- Once the flour and butter have been integrated add the oat milk while continuing to whisk.
- Add miso paste, dijon mustard, garlic powder, salt, and pepper to the milk. Whisk thoroughly to incorporate the dijon and dissolve the miso.
- Allow the mixture to simmer for a bit while periodically whisking. It should start to thicken up. Once it reaches a consistency of about a heavy whipping cream start slowly adding the cheese. Whisk continually while doing so to keep the cheese from sticking to the bottom of the pan.
- Continue adding the cheese until it is all integrated into the sauce. Allow the sauce to simmer until it thickens to the desired consistency of a macaroni and cheese sauce. Whisk periodically while doing so. I recommend tasting the sauce while it thickens to see if you’d like to add any additional seasoning to taste.
- Once the sauce has reached a good gooey, cheese sauce consistency add the macaroni into the sauce stirring them with a spoon to thoroughly coat them.
- Cook until the macaroni and cheese is hot, and then serve.