Macaroni and Cheese is a comfort food for many people. Our family is no exception. It is definitely an all-time favorite.  It has been the favored entrée for special family gatherings including birthday dinners. I have served it to non-vegans and non-vegetarians and it’s always been very well received        .

My son is gluten intolerant, so I use gluten free pasta, omit the Big Franks, and serve a gluten free entrée, such as Walnut Oatmeal Patties. By the way, it’s just as good without the Big Franks.

One time I tried another Macaroni and Cheese recipe. Since my son is my connoisseur of mac and cheese, I served this new recipe to him. Let’s just say that the recipe below is still our family favorite.

I hope you enjoy this menu as much as we do.

Macaroni Cheese
Asparagus
Coleslaw
Dinner Rolls
So Delicious Ice Cream

Pre-Sabbath Prep:
   Mac ‘n Cheese: Cook the macaroni and make the cheese sauce. Put plenty of sauce on the macaroni, almost soupy, because the longer it is refrigerated, the more of the moisture it will absorb. You don’t want a dry casserole. If you are making this before Friday, wait to marry the pasta and sauce until Friday. Put in casserole dish and refrigerate.
   Asparagus: Prepare the asparagus and refrigerate.
   Coleslaw: Make the salad.
   Dinner Rolls: Make or purchase the dinner rolls.
   Dessert: So Delicious Ice Cream is a wonderful brand made with Cashew Milk.

Sabbath Prep:
   Mac ‘n Cheese: Place in oven. I place my food in my propane oven after breakfast with the pilot light on and then turn the heat up to around 350° about an hour before I plan on serving. If you have a time-bake feature on your oven, this is a good time to use it.
   Asparagus: Place asparagus in oven with the pasta.
   Dinner Rolls: Place in oven with the entrée and vegetable to warm up.
   Salad: Remove from fridge an hour before serving.

Macaroni & Cheese
3 cups dry macaroni
1 recipe Plain Cheese
4-5 Big Franks, sliced (save the broth)

Cook macaroni according to package directions. Do NOT salt your macaroni. All the salt is in the cheese sauce. While macaroni is cooking, prepare the “cheese”.  When the macaroni is done cooking, drain and put the macaroni back in the kettle and add the cheese sauce and sliced Big Franks.

Plain “Cheese”
2 c. non-vanilla soy milk
1 Carotene gel cap
2½ t. salt
½ c. oil
6 T. nutritional yeast flakes
4 T. lemon juice (2 T. is plenty for our taste OR omit, which I usually do)
2 T. cornstarch

Put half the oil in a small saucepan along with a carotene gel capsule. Have a paper towel handy. Heat the oil slowly and press the gel cap with a wooden spoon to release the carotene (the carotene is used for color but does not contribute to the flavor as turmeric would). Dispose of the gel cap once all color has been released. This is where the paper towel comes in handy. You may need to use the towel to help pull the gel cap off the wooden spoon. Put all ingredients in blender, including the oil with the carotene.  Blend until smooth. Pour into kettle and cook until thickened.  Pour cheese sauce over the macaroni and stir in. Add some of the Big Frank Broth if more liquid is needed.

NOTE: Since it’s just the two of us, I divide the cooked macaroni equally into three quart sized Ziplock bags. Two bags go into the freezer for future use.  I also equally divide my cheese sauce three ways before cooking the sauce, putting two containers in the freezer.

Asparagus
1 bundle of asparagus
1 tablespoon margarine
½ teaspoon dill weed, or to taste
Dash of garlic powder
Salt to taste

Wash and stem the asparagus. Cook in frying pan with just enough water to cover the asparagus for about 5 or 6 minutes, or to desired doneness. Drain.

Put margarine on a piece of aluminum foil large enough to wrap the asparagus in. Place the cooled asparagus on the buttered foil and sprinkle with salt, garlic powder and dill weed, or any other seasoning you like to use with asparagus.

Wrap the foil around the asparagus and refrigerate.

Coleslaw

Make own or dress a packaged slaw mix. I always add just a dash of Stevia to my coleslaw along with the salt. Sometimes I add a little grated carrot, or a dash of dill weed.