Homemade Mac and Cheese with a few twists! Spinach gives this dish a healthy veggie kick and the “cheese” is actually a nutritional yeast sauce. Scroll down to get the yummy recipe!
- 1 pound whole wheat pasta (elbow macaroni, penne, fusilli, rotini)
- 16-24 ounces frozen chopped spinach
- 1/2 cup all-purpose flour
- 1/2 cup nutritional yeast
- 1 1/2 cups unsweetened soymilk
- 1 1/2 cups hot water
- 3 tablespoons shiro (white) miso
- 1/4 cup margarine
- 3 tablespoons spicy mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon fresh ground black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon Mrs. Dash or similar
- 1 teaspoon paprika
Boil the pasta according to instructions. While the pasta is cooking, lightly toast the flour and nutritional yeast over medium heat in a large, deep pan for 2 minutes. I like to use a non-nonstick pan, so I can stir with a wire whisk to avoid clumps.
Combine the miso, soymilk and hot water in a small bowl or measuring cup with the whisk, then add to the pan and stir vigorously. Add the margarine, mustard, and the spices, and continue stirring. The sauce should be smooth, but not runny. If it starts getting clumpy or too thick, add a bit more water.
Add the spinach and continue cooking for another 3 minutes. At this point, I usually switch from a whisk to a spoon, because the spinach gets caught in the whisk. Once the pasta is cooked al dente, drain, and stir into the sauce.
Serves 3-5. Also makes good leftovers.
This recipe is from the files of Rob Felty. We invite you to check out his website and other recipes at http://robfelty.com/recipes.
photo: Kelly Garbato via flickr