I’ve never been a MAC guy, even thought it’s relatively simple. My sister has a homemade version that was really good, but she loves to cook and is great at it. I however am not known for such things, so there’s that. Either way, there’s also this, so enjoy it!
- 12 ounces elbow macaroni
- 3 tablespoons olive oil
- 1⁄2 cup minced onion
- 1⁄4 cup all-purpose flour
- ¾ cup nutritional yeast
- 2 1⁄2 cups plain unsweetened soy milk
- 1 tablespoon soy sauce
- 2 teaspoons white miso paste
- 1 teaspoon yellow mustard
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cayenne
- 3 tablespoons cornstarch
- 1 cup vegetable broth, homemade or store bought
- 1⁄2 cup dry unseasoned bread crumbs
In a pot of boiling salted water, cook the macaroni over medium-high heat until al dente, about 8 minutes. Drain and set aside. Preheat the oven to 375°F. Lightly oil a 3-quart casserole and set aside.
In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, cover, and cook 5 minutes, or until soft. Stir in the flour and the nutritional yeast and cook, uncovered, stirring, for 1 minute. Reduce heat to low, and slowly whisk in the soy milk. Continue to cook, stirring, until the mixture thickens. Stir in the soy sauce, miso, mustard, 1⁄2 teaspoon of the paprika, turmeric, salt, and cayenne.
In a small bowl, combine the cornstarch with the vegetable broth, stirring to blend. Stir the cornstarch mixture into the sauce and cook, stirring, until the sauce thickens. Taste, adjusting seasonings if necessary. Combine the sauce and the cooked macaroni in the
prepared casserole dish. Top with the bread crumbs and the remaining 1⁄2 teaspoon of paprika and drizzle with the remaining 1 tablespoon of oil. Bake until the mixture is hot and the crumbs are browned, about 30 minutes. Serve immediately… Makes 4 to 6 servings.
