Mexican Mac and Teese
It’s so simple that you probably don’t even need a recipe, but I’m going to give you one anyway. Just because it shows off the Cheddar Teese in all it’s glory. If you put your water on to boil for the noodles, the sauce will be almost done by the time the noodles are. How’s that for quick?
Mexican Mac and Teese
8 oz elbows, cooked and drained
2 Tbsp earth balance
2 Tbsp flour
1 clove garlic, crushed
1/2 tsp mustard, dry
1/2 tsp salt
1/4 tsp pepper
a little nutmeg
3 Tbsp pickled jalapenos, drained and cut
1 cup soymilk
1 cup cheddar style Teese
chopped tomatoes and crushed tortillas for toppers
Melt the earth balance in a saucepan. Stir in the flour and cook for a few minutes so it won’t taste floury. Add the garlic, mustard, salt and pepper and jalapenos. Then whisk in the milk and the cheddar teese. Cook until the teese melts and it’s all creamy. Check the seasonings then mix with the cooked noodles. Top with the extras.
I’d heard that Cheddar Teese made the best mac and cheese and it’s definitely the most traditional tasting version I’ve had since going vegan. I’m looking forward to trying this when the Nacho style Teese is released, too.
Tonight’s dinner: A roulade experiment
