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.
This entry was posted on Sunday, July 13th, 2008 at 10:08 PM and is filed under Teese vegan cheese, entree, mac and cheese, macaroni, nutritional yeast, pasta. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
July 17th, 2008 at 9:54 AM
now I’m dying to get some more teese so that I can make this. oy!
August 5th, 2008 at 6:32 PM
OMG. So I searched for your blog and it turns out I've been here before. I believe I was researching vegan mac & cheese recipes. I never liked mac & cheese as an omnivore, but I figure as a vegan I should take it on as a challenge. Soon!
-Joe, that guy who asked you asked you the name of your blog 3 times this weekend in between you throwing thousands of ice cream cones to him.
August 26th, 2008 at 5:42 PM
so so so delicious! I have to make me some, now!
October 9th, 2008 at 1:09 AM
This is almost the same way I make it! I posted about it for Vegan MoFo a few days ago.
It’s soooooo good, isn’t it!
October 25th, 2008 at 12:03 PM
hi! i live in chicago too, and i was wondering where you get nutritional yeast from? i’m having a hard time finding it. thanks!
October 27th, 2008 at 10:40 PM
Some of the Whole Foods have it in the bulk section, but not all of them. North Ave. is usually the best bet in my experience.
November 9th, 2008 at 11:31 AM
This looks yum! I make my vegan mac n cheese when I really crave ones that tastes like the “real” thing with Vegan Gourmet cheddar style. It is awesome, you should try it. =)
June 1st, 2009 at 12:31 PM
I made this with veggie dogs and baked beans last night. I used creamy cheddar teese instead. Even our carnivorous house guest loved it!
Thanks!