Mac 'n Cheese with Green Beans and Morel Mushrooms
Bringing back our son's Mac 'n Cheese recipe with a few tweaks, this time topped with green beans and sauteed morel mushrooms.
Mac 'n Cheese
(makes 4 really big portions or 6 regular sized)
1 package pasta, cooked (we used elbow macaroni, but fusilli or farfalle also work)
2 tbs. soy margarine
2 tbs. AP flour
2 cups of plain soy/rice milk
salt and pepper to taste
1/2 tsp. of fresh nutmeg (use a microplane to zest)
1/4 cup nutritional yeast
8 oz Daiya Cheddar
Over med-high heat, 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 about 4-5 minutes. Add salt and pepper, zested nutmeg, nutritional yeast and whisk to incorporate.
Add the Daiya, stir until melted, add the cooked pasta to combine.
Check for seasoning.
You can either eat it right now or 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.