Cheezy Macaroni Casserole or: How I Learned to Stop Worrying and Love the Bomb

Eating mac and/or cheese will always remind me of eating mac 'n cheese at my best friend's house before we went to preschool. We would eat it out of these pastel plastic bowls that had a distinct pastel plastic smell. This story has nothing to do with the dish I made a few days ago, so you just wasted your time reading what I have written. Or did you? Only you can make the decision regarding time (time, non-existent).

Cheezy Macaroni Casserole

1/2 cup nutritional yeast
1/3 cup unbleached all-purpose flour
1 cup vegetable broth
up to 1 1/2 cups water
1 1/2 tablespoons soy sauce of tamari
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 4-ounce can tomato sauce
2 cups elbow macaroni, cooked according to package directions

Preheat oven to 350 degrees.

Combine the yeast and the flour in a medium saucepan. Place the mixture over low heat, stirring until lightly toasted. Slowly add the broth, stirring to make a thick batter. Add water 1/4 cup at a time until the sauce is smooth and slightly thick. Add the remaining ingredients except the macaroni, and stir well.

Place the cooked macaroni in a casserole dish and stir in the sauce. Bake for 30 minutes, or until sauce bubbles.

Serves 4 to 6

Preparation time: 15 minutes
Baking time: 30 minutes

Recipe courtesy of The Compassionate Cook