Something at work got us onto the topic of macaroni and cheese, and I made this version a few weeks ago to fill the freezer. My vegan coworker made a version this week. My schoolmate Avolara forwarded me this Post Punk Kitchen version in 2011 that I printed and have been meaning to try for ages.
Mac & Cheeze
Modified from Isa Chandra Moskowitz, “Mac & Shews."
1 pound GF pasta (I used corn penne)
16 ounces frozen vegetables (I used zucchini and summer squash)
1 teaspoon olive oil
1 small onion, diced
4 cloves garlic, pressed
1 1/2 cups cashews, soaked and drained
2 cups vegetable broth
2 cups sauerkraut, rinsed and drained
1/3 cup brown rice flour
3 tablespoons olive oil
1/2 teaspoon turmeric
A few grinds fresh black pepper
2 tablespoons nutritional yeast
juice of 1 lemon (about 3 tablespoons)
Prepare the pasta according to package directions. Place the frozen vegetables in a colander and pour the hot pasta over the vegetables. Set aside to continue draining.
In a large saucepan, heat the teaspoon of oil over medium heat. Sautee the onion and garlic until onion begins to soften and turn translucent. In a blender or food processor, blitz the soaked cashews, vegetable broth, and sauerkraut until mostly smooth. Add the onions and garlic mixture and blend until smooth.
Preheat the oven to 350 degrees Fahrenheit. Grease a deep 9*13-inch casserole.
Wipe out the pan (careful, it’s probably hot). Over medium heat, whisk together the brown rice flour and oil, stirring constantly. Cook it until browned and bubbling, about 5 minutes. Pour in the vegetable broth and whisk constantly, cooking until thickened, another few minutes. Add the cashew mixture and the remaining spices. Cook until combined and heated through, then stir in the lemon juice. Add the pasta and vegetables and mix well.
The hot corn pasta fused in the colander!
Transfer to the casserole dish. Cover with foil and bake for 20 minutes, then remove the foil and bake for another ten minutes.