The macaroni and cheese recipe from “Of These Ye May Freely Eat” is easily the best vegan mac and cheeze recipe I have tried. Today I made two pans of it for the freezer: one all pasta, and one part pasta and part rehydrated potato because I ran out of pasta.
I’ve adapted from the original recipe. It calls for pimentos, which I never have and therefore always leave out; I always reduce the salt by a tad; and today I accidentally left out the lemon juice and I’m realising I actually like it better without the lemon juice.
So, here’s my modified version:
In a saucepan, stir together
2/3 c white flour
1/2 c nutritional yeast
4 tsp onion powder
1 T salt
Add:
6 T oil
Stir into dry ingredients as much as possible.
Gradually whisk in:
8 c water
Cook until thickened. Add 8 cups cooked pasta and stir together in a sprayed 13×9″ pan. You can garnish with breadcrumbs and paprika if desired.
Bake at 350 for 30 minutes or so. Snarf down with blissful abandon.
