I'm addicted to using spices in everything I cook, including mac 'n' cheese. This is my personal favorite way to make mac 'n' cheese -- the perfect bowl of comfort. Cayenne adds some heat, so use your best judgement for how much or add (or omit for a milder sauce).
I use unsweetened Earth Balance soy milk in this recipe, because it's got a great flavor and has a nice, rich texture. And cheddar style Daiya is my cheese of choice. It tastes great and makes the sauce nice and gooey. This recipe is wheat-free and gluten-free if you use a gluten-free pasta, such as rice or quinoa. And it can be easily made soy free by substituting with another vegan milk such as hemp milk or rice milk.
Kristin's Zesty Mac 'n' Cheese
8 oz. elbow macaroni, or other short pasta such as fusilli or farfalle
1/2 cup unsweetened soy milk, or other unsweetened non-dairy milk
1 tablespoon nutritional yeast
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/8 teaspoon smoked paprika
a pinch of cayenne powder (adjust to your heat preference)
1 cup shredded cheddar style Daiya
fresh black pepper, to taste
Cook package according to package directions. Combine soy milk, nutritional yeast, onion powder, garlic powder, mustard powder, smoked paprika and cayenne powder in a small sauce pan over medium heat. Stir until nutritional yeast is dissolved. Stir in the Daiya cheese. Heat the mixture, stirring constantly, for about 5 minutes until cheese is melted and sauce is smooth. When the pasta is done, drain thoroughly and combine with cheese sauce. Grind fresh black pepper over individual servings.
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