By: Nils Hilleson
Ingredients:
-16 oz fusilli (or other pasta shape)
-1/2 C vegan butter (1 stick)
-1/2 C all purpose flour
-2 tsp salt
-pinch of turmeric
-2 Tbsp soy sauce
-1 C nutritional yeast flakes
-1/4 C canola oil
Steps:
Preheat oven to 350°
Cook the pasta per package directions and start boiling exactly 3 cups of water.
Once pasta is boiled, pour it into a strainer and set aside.
In the pot that you used to boil the pasta, melt the butter over medium heat. Once melted, whisk in the flour.
When it has reached an even, bubbly consistency, whisk in boiling water. Reduce the heat to low.
Add garlic powder, salt, turmeric and soy sauce and stir to incorporate.
Then fold in the nutritional yeast flakes and oil and stir until smooth.
Stir in the cooked pasta and mix with the sauce.
Put the whole pot in the preheated oven and bake for 15 minutes and then for 5 more minutes on broil.
When I cooked this I didn’t use vegan butter because I’m not vegan so we didn’t have any at the ready. If you wanted it to be fully vegan you would just use vegan butter also called margarine. You can also put other stuff in it like broccoli or whatever you think goes well with it.
I don’t think nutritional yeast flakes are very popular but they are quite good; they’re the main source of flavor in the recipe and I’d say it has a sort of cheese like flavor. Sometimes I put it on vegetarian hotdogs whenever I have those.
I believe the recipe originally came from a cookbook but it’s been changed by my family throughout the years a lot. I’d vouch for this recipe heavily as I have it pretty much every day for lunch and I never really get sick of it. My whole family likes this mac and cheese quite a bit, probably more than actual mac and cheese so we all have it pretty commonly.
