After buying Road's End macaroni n'cheeze regularly for a few years I decided that we could be making something very similar from spices and ingredients in our pantry. Our local ethnic marts have bags of pasta for 50 cents each and I usually add about half a cup of frozen peas or spinach at the very end of the cooking time. When I wrote on our recipe board that we needed to be eating more miso (so good for you) I had a stroke of brilliance and added some to our mac and cheese to substitute the sea salt I usually used. It proved to be rich and delicious compared to the somewhat pricey boxed mixes and only uses one pan which is great on a busy weeknight.
Miso Mac N'Cheese
You will need:
1 7 oz. bag of pasta (I also like to use brown rice pasta... so yummy.)
2-4 Tbsp. Miso (I've been using red miso recently)
1/2 Cup Non-Dairy Milk
1/4 Cup Nutritional Yeast
1/2 Cup frozen veggies, spinach or peas work great here
Curry powder (optional)
Tbsp or so of flour (if needed for thickening)
Prepare pasta following instructions on bag. Add frozen veggies in the last minute of cooking time, drain and set aside.
In pan heat soymilk over low heat. Dissolve miso (a good rule of thumb here is 1 Tbsp miso per serving) in the warm soymilk. Stir in nutritional yeast. Taste and adjust nutritional yeast to desired flavor and consistency. Add curry powder if you are feeling adventurous. Stir back in your pasta/veggies and voila - you've got it!
I have made other variations of this without miso with things like garlic powder and Italian spices that have turned out quite good as well. So if you have no miso no worries - you probably have something on hand to make a delicious meal.