"this is a very realistic version of the heavy, fatty southern comfort dish..mac and cheez. You can make this low fat, but this is not that recipe"
Ingredients:
1 1/2 pounds of cooked and cooled elbow macaroni, or tubular pasta of choice
4 oz. vegan margarine or vegan butter
2 TBL flour
3 cups non-vanilla soy milk,(I have used coconut milk in the past) and extra available if needed
1/4 cup vegan mozzarella or cheddar cheese (I used Daiya cheddar)
1/4 cup vegan parmesan or vegan cheese powder (I used sheese strong cheddar, although, in the past, I have used Leahey cheddar powder or vegan parmesan)
1 recipe of extra sharp almond cheese, with added pimento for cheddar color, cut into small cubes (prepare 1 day before, or hours before making)
1 TBL yellow miso (if you do not have, use salt to taste)
1/2 cup vegan bread crumbs
cubes of earth balance margarine for topping
Method: Preheat oven to 350 degrees
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| this is the real deal, yummy, creamy comfort |
Equipment:
large lasagna pan or casserole dish
big bowl to mix noodles with sauce
food processor
saucepan
whisk
Ingredients:
1 1/2 pounds of cooked and cooled elbow macaroni, or tubular pasta of choice
4 oz. vegan margarine or vegan butter
2 TBL flour
3 cups non-vanilla soy milk,(I have used coconut milk in the past) and extra available if needed
1/4 cup vegan mozzarella or cheddar cheese (I used Daiya cheddar)
1/4 cup vegan parmesan or vegan cheese powder (I used sheese strong cheddar, although, in the past, I have used Leahey cheddar powder or vegan parmesan)
1 recipe of extra sharp almond cheese, with added pimento for cheddar color, cut into small cubes (prepare 1 day before, or hours before making)
1 TBL yellow miso (if you do not have, use salt to taste)
1/2 cup vegan bread crumbs
cubes of earth balance margarine for topping
Method: Preheat oven to 350 degrees
- Melt 4 oz. of margarine in saucepan and add flour and mix with whisk on medium heat for around 30 seconds
- Turn heat up and add soy milk and whisk until flour mixture is incorporated
- Let this cook on medium heat until you see the milk becoming a little thicker
- Add all cheez expect the almond cheez, and whisk into milk mixture, cook until the thickness would coat the back of a spoon
- Now assemble the casserole:
- Place cooked pasta with the cheez sauce and mix throughly
- place a layer in the bottom of your casserole dish and add scattered pieces of the sharp almond cheez
- place your next layer and continue until you run out of the almond cheez
- scatter the bread crumbs on the top of the casserole and add little cubes of margarine to the top
- you can use a little paprika to add some color to the browned bread crumb top
- now, see if there is moisture from the cheez sauce on the sides of the macaroni? if not, pour some milk over the top until you see the milk just under the sides of the top of the casserole
- Bake in oven for around 1/2 hour at 350, then broil to get the topping nice and brown, let sit in warm oven for around 1/2 hour before serving
