Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s no shame in saying it— we’ve all had macaroni and cheese
out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don’t crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes!
Well-Crafted Macaroni and Cheese Mix
HOW TO MAKE THE MIX
Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing. Store this in a jar or portion out into 1⁄3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.
HOW TO USE THE MIX
Cook 1 cup of dry macaroni according to package instructions and drain.
Combine 1⁄3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni.
Makes 1 2/3 cups, or enough to coat the equivalent of 5 store-bought boxes of instant macaroni and cheese.
These mixes are also a great answer for turning yesterday’s leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water. You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness—it’s quite versatile.
Watch Miyoko make the recipe on Facebook Live: