I’ve based my mac and cheese on the Chef Chloe recipe but I’ve made a few alterations of my own.
1 500 Gram packet of Pasta, any smaller shape will do.
Salt for water.
1/4 Cup of Nuttlex (Vegan Margarine).
1/3 Cup of Plain Flour.
2 Cups/500ml of Vegetable Stock.
1 Cup of Soy Milk (or other non dairy milk).
1/2 Cup of Nutritional Yeast (called Savory Yeast in Australia).
2 Tablespoons of Tomato Paste.
1 Teaspoon of Garlic Powder.
1 Teaspoon of Paprika or Sweet Paprika.
Lemon juice, Salt and Sugar to taste. For the Sugar you can use Agave or Stevia, I used Raw Sugar this time.
You can also add 1 Teaspoon of Turmeric Powder for color if you want to.
Boil water and add some Salt and the Pasta. Turn down to low heat and cover. Cook for time specified on pasta packet.
Melt Nuttelex in pan and add Flour and mix into a roux.
Add Vegetable Stock and Soy Milk 1 cup at a time. Use a whisk to incorporate all of roux into the liquid.
Add the Tomato Paste, Garlic Powder, Paprika and Nutritional Yeast. Whisk in thoroughly and taste, then add sugar, salt, pepper and lemon juice to gain desired flavor. Be careful with the sugar and lemon juice as too much will taste odd.
Cook on a low heat whisking constantly to thicken a little. This shouldn’t take long.
Add cooked Pasta and stir through until pasta is covered in sauce. Eat.
Verdict: Yummy as always. Unfortunately I made a mistake with my ingredients and accidentally added 1 Teaspoon of chilli powder in place of the paprika. Not a good thing as it made it very spicy. I made up a batch of this every few months with the intention of keeping portions on the freezer for when I can’t be bothered cooking. I usually eat all of it within 2 to 3 days of making it.