Is there anyone who doesn’t really love a warm, saucy, cheesy, comforting bowl of mac and cheese? This is one of my husband’s favorite dishes, and don’t we all remember growing up with just this sort of food? Just for fun, I added a cup of frozen peas to the pasta during the last 3 minutes of cooking. You could instead add broccoli florets. Leftovers are always a treat to find in the fridge the next day. I like to add a splash of vinegary hot sauce, such as Tabasco, to my portion.


8 ounces elbow pasta, such as Dreamfield’s
1 ¾ cups plain unsweetened nondairy milk
3 Tbsp. tapioca flour/starch
1 Tbsp. mellow white miso
2 Tbsp. neutral oil
1 Tbsp. tomato paste
2 tsp. cider vinegar
1 tsp. salt
1/3 cup nutritional yeast
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. dry mustard
½ tsp. turmeric


1. Cook the macaroni according to package directions. Drain it and put it in a serving casserole dish.
2. While the pasta is cooking, in a medium saucepan, whisk together the milk, tapioca flour, miso, oil, tomato paste, vinegar, salt, nutritional yeast, garlic powder, onion powder, dry mustard, and turmeric. Cook over medium heat until thick and hot, whisking constantly. It happens fast, so do not let it stick or burn!
3. Pour the sauce over the cooked macaroni and mix well. The sauce will thicken a bit more as the pasta absorbs moisture. Taste for salt.
4. You may top it with breadcrumbs and broil for a minute or two if that’s the sort of thing you like to do or bake it at 350 degrees for 20 to 25 minutes. Baking will make it drier and less saucy, however.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at


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