Tuesday, June 7, 2011

Deathrow Mac 'n Cheese

It's about time I post about this recipe. If I were famous for a recipe, or famous at all, really, it would be because of Deathrow Mac 'n Cheese.

A brief history is in order. The recipe itself was inspired by a google search long ago, when I came across this recipe

I decided to alter it a bit to suit my own personal tastes, which ultimately evolved into my signature recipe below. 

The name, "Deathrow" comes from my friends, AJ and R, who declared it the meal they'd want for their last, should they ever find themselves on death row. Yes, people think it's that good. AJ liked it so much that she even adapted the recipe a bit and posted her version of it on her blog, here. I've also been told, by an omnivore who does not like the dairy version of mac 'n cheese, that this tastes amazing. Like I said, lots of credibility for this dish.

Here's the recipe:

D e a t h r o w  M a c  ' n  C h e e s e 

Ingredients:
1 1/2 cups plain soymilk (unsweetened kind)
1 cup water
1/3 cup low sodium soy sauce
1 cup nutritional yeast
2/3 cup canola oil
1/4 block of firm tofu
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon sea salt
1 tablespoon of German-style mustard (I have mad love for inglehoffer's stone ground mustard)
2/3 a bag of mozzarella Daiya cheese shreds 
1.5 pounds/1.5 boxes of brown rice pasta, either the mini shells or the elbow macaroni variety


Preheat oven to 350 F. Combine all ingredients except for the Daiya and pasta into a blender, and blend until smooth. Cook the pasta according to the directions on the box/bag. Once the pasta is done, drain and spread evenly into a casserole pan. Pour the blender mixture over the pasta, and stir around until it is fully integrated throughout the pasta. Do the same for the mozzarella Daiya, and save some to sprinkle over the top.

Bake in the oven for approximately 30 minutes (or slightly more or less, depending on your oven). The cheesy mix should be bubbling and the pasta should look slightly goldened/browned.

Highly recomended: Serve with kale salad.

Note 1: You may be skeptical about the brown rice pasta, but one time I didn't have any other kind on hand, so I used that, and the results were amazing. The other party guests even said that it was particularly good compared to how it usually tastes! So I now make it exclusively with brown rice pasta.

Note 2: This makes a lot and keeps well in the fridge. To reheat, just put it back in the oven or microwave. 

Hope you enjoy! Let me know if you come up with your own variation that you love!

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