'Nooch' Mac & Cheese

The friend that was supposed to come over today wasn't able to, so I shelved that recipe for another time…and came up with this!

For my first experiment with nutritional yeast (or 'nooch,' as I've read it called!), it's pretty good!

I cheated a bit this time, and added dairy cheese to it, but next time I think I'll try without, and go fully vegan that way. Recipe after the jump!

(This is all very approximate, I don't actually know the exact amounts I put in!)

1/8 cup butter (that actually is exact!)
1/4 cup cheddar
1/4 cup Monterey Jack
1/2-1 cup milk
1/2-1 cup 'nooch'
1 tbsp dehydrated garlic
1 tbsp dehydrated onion
1/4 cup flour

Melt butter, mix in cheese, yeast, flour, milk, onion and garlic. Heat through till boiling slowly, stirring often. Reduce liquid until thick, reduce heat to low.

2-3 cups uncooked pasta
water to cook
1/2 tsp herbed salt

Cook pasta  to al dante, or slightly firmer than desired texture. Add salt while cooking.

4 thin slices Monterey Jack cheese
4 thin strips Cheddar
Drain pasta and pour into casserole dish (I used a 8x8). Pour sauce over top. Lay each cheese slice (Monterey) in a corner, there should be a strip left between each. Fit the cheddar in between, as a marker.

Cook, covered in tin foil, at 95°C (~200°F) for an hour or so. Remove foil. Each 'white' section is a (generous) serving, and the 'orange' denote the boundaries.

Along with supper tonight, I've got lunch for the next few days!

Yum!