Mac and Cheese

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Revision as of 17:42, 16 October 2005 by Jeff (talk | contribs)
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Martin's Thoughts

  • 1 onion, diced
  • some garlic, diced
  • oil enough to fill the pan bottom
  • some black pepper

cook this at medium flame until the onion is translucent. add:

  • flour enough to soak up the oil
  • equal amount of nutritional yeast

this should be a yellowish paste that you could ball up, but not with flour un-oil-y. cook for a little more. add:

  • water, slowly, stirring constantly, until a thick, sauce consistency
  • alternately use some sort of milk, if desired
  • basil, if desired
  • oregano, if desired
  • thyme, if desired
  • salt, if desired

Jeff's Thoughts

  • half/half flour/yeast as the gravy recipe, and 2/3 yeast, 1/3 flour as the cheese sauce recipe.
  • ginger is an essential spice to make cheese sauce. I don't know why.
  • to make it a bit sweeter and richer, a tsp or so of molasses helps a lot
  • apple cider vinegar helps flavor, but the vinegar makes the oil separate out, so use apple cider instead.