Mac 'N' Cheez

While we're on the foods-that-masquerade-as-cheese theme, I decided to try a recipe for Mac 'N' Cheez. I adapted this recipe from the FatFree Vegan Kitchen. The "cheez" flavor comes from the nutritional yeast, which can be purchased at natural foods stores or ordered online. The classic yellow/orange color comes from the turmeric.

Although this version doesn't taste exactly like the classic, cheesy version, the smoothness of the sauce is spot-on. Experiment with the spices if you're concerned the flavor will be too exotic for you. Feel free to mix in peas, chopped ham, etc., as well.

Mac 'N' Cheez

1 pound macaroni or other small pasta
1 1/4 cups water
1 cup rice milk
3/4 cup nutritional yeast
3 tbsp. cornstarch
1 tbsp. lemon juice
1 1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. turmeric
pinch cayenne pepper
black pepper to taste
1/4 MSPI-friendly margarine

Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about a 1/2 cup of the cooking water, and return the pasta to the pan.

Add the sauce mixture and cook, stirring, until mixture boils and thickens. Mix in the margarine and allow to melt. Add a little of the pasta water if more moistness is needed. Adjust the seasonings to taste.

*** Shortcut: If you would rather make your Mac 'N' Cheez from a box, Road's End Organics makes a decent Mac & Chreese. I've seen it at Whole Foods or you can buy it online.