Macaroni Cheese is a favourite dish of many, and it seems every vegan cook has their own interpretation of it. I’ve been working on this recipe for years, based on this one on Vegancooking. I had a number of problems with the original. In particular, it was aiming to reproduce the American style of macaroni cheese, which is somewhat different from the Scottish one. Secondly, it was too damn oily whenever I made it.
The main difference is the addition of white miso replacing some of the margarine. It works wonders for the creaminess and adds a little cheesy flavour of its own, as well as cutting down on the fat content. I also use fresh garlic, dried onions and more nutritional yeast, and swapped the soy sauce with a vegan Worcestershire sauce. My method for making the roux is also slightly more proper. The quantity serves two very hungry ones, or up to 6 as a side dish. My omni partner adores this recipe and requests it frequently.
A hand blender is a very useful tool for this recipe. Not only did I blend the sauce with mine, but I used one of the other attachments to chop up the breadcrumbs.
2 cups wholewheat macaroni
½ cup olive oil
2 cloves garlic, chopped.
¼ cup plain wholemeal flour
1 cup nutritional yeast
2 tbl vegan margarine (or more to taste)
1 tbl white miso
½ cup dried onions
1 tsp vegan worcestershire sauce
black pepper to taste
bread crumbs made from approximately half a slice of bread
1 small tomato, sliced thinly
Start to preheat the oven to 180°C. Put on a large pot of water with a dash of oil. When it’s boiling, add the macaroni and cook for 8-10 minutes, or for as long as it says on the packet.
Put half of olive oil into a medium-sized saucepan. Add the garlic and fry slowly for a minute or so. Add the flour and stir well until the flour darkens a little. Turn down the heat and add the water. Stir frantically, use a whisk or, ideally, a hand blender until smooth. Turn the heat back up and bring to the boil. The sauce will thicken considerably. Add the margarine, miso, nutritional yeast, dried onions, Worcestershire sauce, black pepper and the rest of the olive oil and blend again until smooth. Sneak a taste. If it’s not creamy enough for you, add some more margarine and blend again. Turn off the heat.
By now, the pasta should be done, so drain it and put to one side while you grease a casserole. Mix up the pasta and the sauce in the casserole. Arrange the slices of tomato on top, and spread the breadcrumbs over this. Put in the oven and bake for 15 minutes or so. Both the oven temperature and the cooking time depend on your oven.