Surprisingly tasty despite the mere seconds it takes to put this together, I was really pleased with this experiment. This is very much a non-gourmet, vegan Kraft Dinner kind of thing…
A very simple mac and cheese
2 cups unsweetened soymilk
2 tbsp Joanne Stepaniak's All-season blend (see sidebar for recipe)
2 tbsp flour
2 tbsp Earth Balance (omit for fat free)
2 cups macaroni
Start some salted water boiling for the macaroni, and cook according to package directions.
Add the soymilk, All-season blend, and flour to a medium saucepan and whisk until smooth. Taste the mixture and add more All-season blend if desired. Add the Earth Balance, and gently heat, whisking frequently, until bubbling and thickened.
Drain the cooked pasta and mix it with the sauce. You can serve it now as shown above, or bake it, as I did, topped with a mixture of wholewheat breadcrumbs, Earth Balance, and Almonzano: