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Of These Ye May Freely Eat
Publisher: © 1991 by JoAnn Rachor ISBN: 1878726021 |
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Reprinted with permission from the author, JoAnn Rachor.
Macaroni and Cheese (p. 40)
Ingredients
- 2 cups water
- 1/3 cup pimento
- 1/3 cup white flour
- 1/4 cup yeast flakes*
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons onion powder
- 1 3/4 teaspoons salt
- 4 cups cooked macaroni
- Paprika for garnish
* Yeast flakes: Not the same as baking yeast which is used for raising bread. Yeast flakes are sold under names such as nutritional yeast flakes, food yeast, Red Star nutritional yeast and yeast flakes. Most brands of Brewers Yeast have a strong flavor and will not taste good in recipes.
Directions
Blend smooth all but 1 cup of the water, macaroni and paprika. Empty into a saucepan. Rinse blender with remaining water. Add to pan. Lightly boil 2-3 minutes, stirring. Mix cheese and macaroni. Place in a baking dish. Sprinkle with paprika. Bake at 350˚ for 30 minutes. Yield 5 cups.
Note
This is great to make ahead and reheat. Stir 1/2 - 3/4 cup water into the macaroni. This will make the cheese look smooth, just like when first made. Heat in a slow cooker, on low for 2-3 hours. It is fine to leave it on low an extra 1-2 hours. Or, reheat in the oven until hot.