Macaroni Hates Cheese

Macaroni Hates Cheese

http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=210

Submitted by Bryan Gregory May
prep time: a couple minutes | cooking time: 5-10 minutes | makes 4 servings

my girlfriend and i made this up a couple weeks ago for this column i have in the newspaper of a high school i don't go to. i'm not usually this blatently concieded, but this ended up being the best mac and cheese i've had in my life.

Equipment:
medium pot, small pot, strainer, mixing spoon

Ingredients
1 box elbow macaroni
2 cloves garlic
half a fairly large sized onion
1 cup nutritional yeast
1 cup soymilk
2 tbsp. margarine
4 tbsp. tomato sauce
1 tsp wet mustard
2 pinch chopped basil
1 tsp salt
1/2 tsp pepper
oil

Directions
Throw the elbow macaroni into boiling water, following directions on the box. i like using quinoa noodles, for some extra health value. Dice the onion and garlic. Lightly cover the bottom of a small pot with oil and fry the diced onion and garlic at medium-low until onion is transparent. At this point, pour the nutritional yeast and soymilk into the pot. Add the rest of the ingredients, somewhat in the order listed above, while mixing the contents at low heat. Continue heating the sauce for a couple minutes, stirring every so often. The macaroni should be done, so strain it. Pour sauce over macaroni in a bowl. Enjoy!

My changes:
First off, I used a 1# box of whole wheat penne pasta (his recipe doesn't specify the size). I also doubled everything, and put 2 cups of the sauce aside for tomorrow's dinner (or just to have or dipping veggies in). Only I didn't double the margarine, I only used 3 Tbsp. total... Secondly, I always use ketchup instead of tomato sauce, just because it's there, lol.... I also don't add salt. And this time around I used dry thyme instead of basil, which I am out of... This guys recipe really is great, it's a favorite around here now, think I have made it 5 times in the last month!

We had a salad of fresh greens topped with cauliflower, carrots and kale- all of which were first processed fine in a food processor- wonderful texture and a terrific way to pack in the extra fiber and other goodies- we jokingly now refer to our favorite salad being "pre-chewed"... I always make it right b4 we are going to eat, unless its leftover, to protect the nutrients. We also topped ours off with some garbanzos... For dressing I was running low, so I tossed some stuff in my "Magic Bullet" blender.... No real recipe as of yet, but one is in the works.. I used some cashews, vegenases, soymilk, pepper, lemon juice, rice vinegar, parsley, chives, garlic, white beans... Experiment, you really can't ruin it.....