Mock Mac and Cheeze with Roasted Carrots and Rice Cheezy Sauce


2 cups dry elbow macaroni

8 roasted carrots

½ cup white mellow miso

1/8 cup coconut milk

1/2 cup nutritional yeast

Reserved pasta water

Aquafaba (see directions)

¼ block of extra firm tofu (cut it into small cubes, about 1/2″ x 1/2″)

French’s Crispy Fried Onions Original – one 6 oz container

Season to taste (I used – Old Bay Seasoning, turmeric, black pepper, curry powder, and salt)


Cook 2 cups dry elbow macaroni, (keep pasta water) drain and set aside in large mixing bowl. Reserve the pasta water to use in making sauces. NOTE: I also save the cooking water from beans that I cook, especially when I cook dried chickpeas. You may know that the cooking water from chick peas actually has a name, it is called aquafaba.

In the blender place the cooked plain white long grain rice and roasted carrots, add enough pasta water to get the mass moving, then add the white mellow miso, keep blending on low slowly adding some aquafaba and pasta water until well blended.

Then when it is moving and blending well add the nutritional yeast and the coconut milk, blend well adding more aquafaba or pasta water until the cheezy sauce is the consistency desired. Then add the seasoning once sauce was smoothly blended.

Pour most of the cheezy sauce over the drained macaroni, fold and stir until mixed well.

Then in a deep black iron skillet pour a layer of about 1/3 of the macaroni mixture and 1/3 of the cubed tofu, then another layer of macaroni mixture, and keep on like that until all is in the skillet.

Top with French’s Crispy Fried Onions Original, press the crispy onions into the mixture, and then bake in a 375 F oven for about 40 minutes with lid on, then turn off oven and leave the skillet in oven with lid off for about 15 more minutes to let top crisp up.

#plantbased #vegan #comfortfood #macandcheeze