Postpartum Freezer Food Project of Doom: Macaroni and “Cheese”

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.

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Categories: entrees, freezer meals, lunch, nut-free, recipes, soy-free, vegan | Tags: | 1 Comment

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One thought on “Postpartum Freezer Food Project of Doom: Macaroni and “Cheese”

  1. Pingback: 2015, a Recipe Odyssey: February Edition | Too Cheap for Pine Nuts

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