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1/4 cup nutritional yeast
1 cup unsweetened nondairy milk (soymilk is best, but use your fave)
1/2-3/4 cup water
2 Tablespoons margerine
2 Tablespoons lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon prepared mustard
150 grams elbow macaroni (1/3 of a 16 oz box)
Combine everything but the macaroni in a pot. Bring to a boil on medium heat, stirring frequently to avoid scorching the milk. After it starts boiling add the macaroni. Reduce heat a bit. Stir every 30 seconds or so. Begin checking the macaroni for doneness after 6 minutes or so. It takes about 10 minutes to finish for me. Eat straight out of the pot. Or serve on a plate. Whatever works. I'm not the boss of you. Makes 1-3 servings. Maybe even 4 as a side.
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I developed this recipe because the one-pot mac-n-cheese recipes I could find all shared one fatal flaw: they required a "drain the noodles" step. Given my mobility issues "drain the noodle" is just another way of saying"dump scalding water all over yourself and spill your meal/snack on the floor" - both things I try to avoid.
The sauce is just a simple take on the "Melty Nutritional Yeast Cheese" recipe from the classic Farm Vegetarian Cookbook. It can be enhanced with additions such as tomato paste or nut butter. There are multitudes of variations out there for ideas or inspiration. I usually add ground black pepper or crushed red pepper to give it a little heat.
When you first add the macaroni it will look way too watery. Don't worry. The macaroni gives off starch as it boils, thickening the sauce without needing additional thickeners.
1 cup unsweetened nondairy milk (soymilk is best, but use your fave)
1/2-3/4 cup water
2 Tablespoons margerine
2 Tablespoons lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon prepared mustard
150 grams elbow macaroni (1/3 of a 16 oz box)
Combine everything but the macaroni in a pot. Bring to a boil on medium heat, stirring frequently to avoid scorching the milk. After it starts boiling add the macaroni. Reduce heat a bit. Stir every 30 seconds or so. Begin checking the macaroni for doneness after 6 minutes or so. It takes about 10 minutes to finish for me. Eat straight out of the pot. Or serve on a plate. Whatever works. I'm not the boss of you. Makes 1-3 servings. Maybe even 4 as a side.
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I developed this recipe because the one-pot mac-n-cheese recipes I could find all shared one fatal flaw: they required a "drain the noodles" step. Given my mobility issues "drain the noodle" is just another way of saying"dump scalding water all over yourself and spill your meal/snack on the floor" - both things I try to avoid.
The sauce is just a simple take on the "Melty Nutritional Yeast Cheese" recipe from the classic Farm Vegetarian Cookbook. It can be enhanced with additions such as tomato paste or nut butter. There are multitudes of variations out there for ideas or inspiration. I usually add ground black pepper or crushed red pepper to give it a little heat.
When you first add the macaroni it will look way too watery. Don't worry. The macaroni gives off starch as it boils, thickening the sauce without needing additional thickeners.
