Flower

Teese Baked Mac and Cheese


I’ve been experimenting with a decent mac & cheese using Teese vegan cheese for a while now, and I think this is the closest I’ve come to deliciousness yet. As usual, there are still things I think I’d tweak, but overall it seemed to be a success. The interior was gooey but not runny, and the large bread crumbs on top added a nice crunch. Curiously, the Teese I sprinkled on top (below the breadcrumbs) didn’t melt much in the oven, but every last bit that was stirred into the macaroni and sauce melted wonderfully, so next time it’s all going inside, which should make it even moister. This batch turned out a bit on the spicy side, which was nice, as I’m still working my way through an especially potent batch of cayenne pepper, but if you don’t have super cayenne, you want to add more.

Teese Baked Mac & Cheese

1 Tbsp Earth Balance
1 clove garlic, minced
1/4 cup + 1 Tbsp all-purpose flour
1 cup water
1/4 cup nutritional yeast
1 Tbsp soy sauce
1/4 tsp turmeric
1/4 tsp sweet paprika
a few grinds of black pepper
1/8 tsp cayenne pepper
1 tsp prepared yellow mustard
1 1/2 cups Teese vegan mozzarella cheese, shredded
1-2 slices whole wheat bread, toasted and crumbled into pieces
1/2 pound macaroni

Preheat oven to 350 degrees. Cook macaroni until it is almost al dente but still slightly undercooked. Melt Earth Balance in small saucepan and add 1 Tbsp flour. Cook until it gets bubbly, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Whisk in remaining flour, water, nutritional yeast, soy sauce, turmeric, paprika, pepper, and cayenne, and cook, whisking often, until the sauce thickens but is still runny enough to drip off of the whisk. Mix in mustard. Add sauce and Teese to cooked macaroni in a casserole dish (I used an 8 x 6 1/2 inch Pyrex dish) and mix until well combined. Top with breadcrumbs and cook for about twenty minutes, with a couple of minutes under the broiler if you want the breadcrumbs extra crunchy.

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