I was really feeling some spicy mac n cheese the other night and this stuff its the spot!
1 box of red lentil pasta from Trader Joe's
1/2 cup of chopped jalapenos
1 onion- chopped
1 cup mushrooms- sliced (optional)
1 tbsp of grapeseed oil
Cheezy cream sauce:
3 tbsp of vegan butter
1/4 cup of gf flour
1/2 cup of nutritional yeast
1/2 cup of So Delicious Mexican cheese blend (vegan)
1/2 cup of unsweet almond milk (or coconut milk) added a little at a time
Bring a large pot of water to a boil and add in the red lentil pasta. Chop up the onions, jalapenos, and mushrooms and add them to a medium sauté pan. Add the grapeseed oil and bring the heat to medium. Cook until the onions become translucent.
When the pasta is done drain and set aside. When the onions and jalapenos are done cooking remove from the pan and set aside.
In the medium sauté pan add the vegan butter and melt. Then add the flour to the melted butter. Stir it all up- it should be clumpy. Then pour in 4 tbsp of almond milk to the butter and flour and stir. You are making a rue. The flour and butter should become smoother and smoother. Once all of the almond milk is used up then add more until it becomes creamy and thick.
Then add in the nutritional yeast and mexican cheese blend. Stir it all together until the cheese is melted. Once it is all melted add the onions and jalapenos to the cheese. Then add the pasta and stir until it is completely covered with the sauce.
At this point you can top with salt and pepper if you want to.