My 4 year old daughter named this recipe. She originally wanted it to have 3 "Yummy's" but it was a little too long to write on my recipe card!
I have several different vegan macaroni and cheese recipes, but this particular one I concocted seems to be everyone's favorite.
Our Favorite Yummy, Yummy Macaroni and Cheese
1 lb. cooked pasta shapes (large elbows, shells, etc.)
3 Tbsp. margarine
3 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. turmeric
1 1/2 cups "milk" (soy/rice milk)
1 cup shredded vegan cheese (cheddar/monterey jack blend)
1/2 tsp. mustard
Cook pasta according to package directions.
In a small bowl, combine the flour, salt, pepper, garlic, onion and turmeric. Set aside. Melt the margarine in a saucepot over medium/low heat. Once melted, add the flour/spice blend and whisk in pot until combined. Then add 1/2 cup of "milk" and whisk until smooth (no lumps!) After it thickens a bit, add another 1/2 cup of "milk" and whisk. After a few minutes, add the remaining 1/2 cup of "milk" and whisk for several minutes until it thickens a bit. Then add in the cheese and mustard and whisk regularly for about five minutes or so, until the cheese has melted into the sauce.
Pour sauce over freshly cooked noodles.