Mac 'n Cheese
Our son has been taking "Life Skills" classes this year which involves hands-on cooking. As you can imagine, there was a phone call or two with the teacher, who was very cool and allowed him to bring in substitute ingredients for the class. This recipe has been tweaked by our son to his specs -- and yes, he's as much a foodie as his parents. The only bit of advice to girls looking to date him (far, far) in the future -- once you make a food the way he likes it, you had better never change it. Ever.
Mac 'n' Cheese
1 package pasta, cooked
(you'll probably have leftover pasta depending on what type you use -- this only used about 1/2 of the total amount of fusilli)
2 tbs. soy margarine
2 tbs. AP flour
1 cup of plain soy/rice milk
1 tsp. salt
1 tbs. nutritional yeast
4oz soy cheese, shredded (about half a block)
(we used FYH cheddar)
Melt the soy margarine, add the flour and make a roux. Cook for 2-3 minutes until it bubbles and turns a nice golden color. Add the soy milk slowly, whisking quickly to avoid lumps. Continue to whisk until the mixture thickens. Add salt and nutritional yeast and whisk to incorporate.
Add the shredded soy cheese, stir until melted, add pasta to combine.
Check for seasoning.
Place the pasta into a lightly greased (with soy margarine) Au Gratin dish or 6oz. ramekin. Sprinkle extra nutritional yeast on top (to taste) or bread crumbs (or both).
Place on a cookie sheet and bake at 350°F for 15-20 minutes.
Monday, April 23, 2007