Down South Cooking.... Mac and Cheese.

I know to most people vegan mac and cheese sounds crazy but its out there. Some recipes are good, some are not so good. This is one I've been using since I became vegan and it's great. It's not really a cheesy taste but more of a earthy, nutty flavor. It is a great mac and cheese replacement if you need some good down home cooking. It can turn out salty very fast so taste it as you go and adjust salt as needed, sometimes I don't even add any. Also I'm so hooked on that chili paste that I added it to this recipe, and it made it even better.

   
 
Mac and Cheese



4 tablespoons Earth Balance spread
1/4 cup flour
3 cups vegetable broth
1/8 cup soy sauce
1 1/2 tablespoons garlic powder
1 tablespoon paprika 
2 teaspoons mustard
2 teaspoon chili paste
Salt and pepper to taste
1 cup nutritional yeast
1 pound cooked macaroni pasta

For the topping:
2 tablespoons Earth Balance spread
1 cup breadcrumbs

Preheat oven to 350°F. In a medium size dutch oven, over low-medium heat, melt the Earth Balance spread. Add flour and vegetable broth. Whisk into a smooth paste. Stir in soy sauce, garlic powder, paprika, mustard, chili paste, salt and pepper. Add nutritional yeast and mix until the sauce is smooth and creamy. Add cooked macaroni to the sauce and stir until all the pasta is coated evenly. In a small saucepan, melt the Earth Balance spread and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs. Bake for 30 minutes. Let rest for five minutes.