Anyway, my daughter came up with the brilliant idea to make our own mac n Chao. I don't think she knows that there is already a Mac N Chao out there so I'm not telling her. I was really excited about this idea too. Smacked my forehead and said "why didn't I think of that".
It's really easy as well and the best mac n cheese I've had in almost six years.
Let's get right to the recipe. Here is what you will need.
1 7 ounce package of Chao Creamy Original grated or sliced up finely
2 tbsp vegan butter
2 tbsp flour
2 cups cold plain unsweetened plant milk
2 - 3 tbsp nutritional yeast
salt to taste
5 cups pasta cooked. measure then cook according to package directions.
Side note about the grated Chao. You do not really have to grate it but it makes it tons easier when you need to pour it into the roux.
First thing we are going to make is a roux (pronounced roo) or cheese sauce.
In a large fry pan, melt the butter over medium heat.
Add the flour and whisk to combine. Whisk for a minute or two to ensure the flour has been cooked.
Slowly add the cold plant milk a little at a time and whisk thoroughly each time. It will not look like much at first but the more milk that is add, the creamier it will become.
With each addition of milk, whisk several minutes until the sauce or roux has become thick again.
When you have added all of the milk and the roux has thickened up, add the Chao and continue to whisk until is smooth and creamy. This will take two or three minutes.
Add the nutritional yeast and salt and stir to combine. Give it a taste to make sure it is to your liking.
Once you are happy with the roux, add the cooked pasta and mix thoroughly. Serve and enjoy.