Easy Macaroni and Cheeze

This was originally taken from Dr. McDougall Recipes, but has been missing at the time of writing this. It’s works really well as a Macaroni and Cheeze sauce, for dipping nachos, drizzle on pizza, vegetables or tortillas.

Prep Time: 10 minutes Cook: 20 Minutes

Serves: 8

Ingredients:

• 1 lb macaroni
• 1-1/4 cups water
• 3/4 cup plant based milk
• 3/4 cup nutritional yeast flakes
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon smoked Spanish paprika
• 1/2 teaspoon tumeric
• pinch cayenne
• 2 tablespoons tahini
• 1 teaspoon white miso
• freshly ground pepper

1. Cook the pasta in boiling water according to the directions on the package.
2. While it is cooking, blend all the ingredients together in a blender or food processor.
3. When the pasta is al dente, set aside about 1/2 cup of the pasta water and drain the rest.
4. Return the pasta to the pot and add the cheezy sauce and cook, mixing regularly.
5. Keep stirring until the sauce boils and thickens.
6. Add some of the pasta water accordingly to maintain a good consistency.

For variations, the sauce can be made on it’s own and used with beans, steamed vegetables lie broccoli and cauliflower. Heat the sauce over the stove by itself until it thickens and top potatoes. The sauce can be mixed with salsa and makes a delicious dip with tortilla chips. This has been a huge family favourite and made as a quadruple batch.