This recipe is probably the most comforting and convenient one I’ve ever written. It’s inspired by those store-bought mac’n’cheese packet mixes that take seconds to make, except without all the chemicals and spooky ingredients.
I grew up in a big family with parents who worked their socks off to get dinner on the table. Occasionally that dinner was something special my mum had spent hours on, but usually it was hearty, convenient comfort food. We used to call this “Saturday Night Food”, regardless of the day we ate it. So, for me, home has never been about a perfect spread with wine and a fancy dessert. It’s about those delicious quick fixes that buy us back time to chill and bond with the ones we love.
Mix together the ingredients in advance and you can just crack open a jar, whisk in some plant milk and warm until thick and silky. Throw in some macaroni and you’re done! What could be easier? Whether you choose to serve it as a side for a family dinner, or in a big bowl for one on the couch, this mac’n’cheese feels like a great big hug whenever you eat it. This recipe is so comforting and velvety smooth, I even named it after my childhood comfort blanket, Miss Silky! I’ve had Miss Silky since I was born (yep, she’s under my pillow right now. Yep, I’m 36 and a quarter), and that’s truly the highest, most homely honour I could’ve thought of.
Instant Mac Mix
4 tablespoons nutritional yeast
4 tablespoons tapioca flour/starch
1 tablespoon cornflour
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon English mustard powder
1 teaspoon vegan lactic acid powder (optional)
150g vegan pasta (not egg pasta!)
350ml any plant milk (soy milk works best)
20g vegan butter
Place all the ingredients for the instant mac mix into a blender with ¼ teaspoon salt and pulse-blend until the mixture is finely powdered. Remove from the blender and store in an airtight jar for up to 6 months.
To make the mac’n’cheese, boil the pasta in a saucepan of well-salted water, according to the packet instructions.
In a separate saucepan, combine the plant milk with 3 tablespoons instant mac mix. Whisk well and place over a medium-low heat.
Whisk constantly until the sauce thickens dramatically, then add the vegan butter and mix through until melted and fully combined.
Drain the pasta and add it to the sauce. Stir to combine, then serve.
RICHARD MAKIN’S NEW BOOK ANYTHING YOU CAN COOK, I CAN COOK VEGAN IS OUT NOW.
Published in ed#695