I have made mac and cheese many times since first coming up with this recipe and I’ve tweaked it here and there. So, it’s time to reblog it.
I have been experimenting with, what to me is, a revolutionary cooking method for pasta that uses the gluten released by the pasta as a creaminess enhancer. I was inspired to try this method by a fellow vegan whose details I’ve now misplaced and by preparing my Lady Assassin Spaghetti.
As you will see from my Basic Pasta Cooking tips, generally you cook pasta in lots of water that you have first brought to a roiling boil. That traditional method is still the way to go for many, or even most dishes, but this new method is good for dishes for which you want dense, creamy texture (with or without using vegan cheese). The results are phenomenal and guilt-free (low-fat and inexpensive, yet nutritious). This is probably the only mac & cheese about which you can feel virtuous, if you’re so inclined! Recipe after the photo. Serves 2.
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