Lunchbreak: Baked mac ‘n yeast

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Natalie Slater

To purchase a copy of the book:

Bake and Destroy

Event:
August 24
7:00 p.m.
Challengers Comics
1845 N. Western
Chicago
www.bakeanddestroy.com

Chee-Zee Sauce

Ingredients:
6 Tablespoons margarine
1/3 cup flour
2 & 1/2 cups cups boiling water
1 Tablespoon soy sauce (or Braggs liquid aminos)
2 cups nutritional yeast
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoons yellow mustard

Directions:
In a large saucepan, melt margarine over medium heat. Whisk in flour until smooth and bubbly. Add boiling water and soy sauce, whisk until smooth. Add nutritional yeast and whisk until completely smooth. Stir in seasonings and mustard. Remove from heat.

Baked Mac n’ Yeast

Ingredients:
1 lb. macaroni (or your preferred pasta)
1 batch Chee-Zee Sauce
a pinch of paprika
bread crumbs

Directions:
Preheat your oven to 350. Cook the macaroni half way (whatever time the package instructs, half it.) Drain and set aside. Prepare Chee-Zee Sauce and divide in half. Mix 1/2 with the noodles and transfer to a casserole dish. Pour the remaining  sauce on top and sprinkle with paprika and bread crumbs. Bake for 25 mins and finish in broiler until crispy and browned.

Mac n’ Cheez Ballz

Ingredients:
1 lb. macaroni
1 batch Chee-Zee Sauce
1 cup self rising flour
2/3 cup cornstarch
1 teaspoon garlic powder
pinch paprika
1 cup cold water
2 Tablespoons canola oil (warmed in the microwave for a few seconds)
1 Tablespoon + 1 teaspoon baking powder
Canola oil for frying

Directions:
Cook macaroni according to package instructions, drain, and stir in the Chee-Zee sauce. Transfer to a casserole dish, and place in the refrigerator for 2 hours to cool and set up. Scoop golf ball-sized scoops of cooled mac n’ yeast onto a baking sheet lined with wax paper and place in the freezer for 2 more hours.
Heat frying oil to 350 in a large pan, or fill a deep fryer with oil as directed by the manufacturer.
Whisk the flour, cornstarch, garlic powder and paprika together, then add water. Mix in warm canola oil, then baking powder. Use a fork to dip frozen mac n’ yeast balls in batter, allowing the excess to drip off. Add battered balls (heh) one or two at a time into the hot oil. Adding too many frozen items to the oil will lower the temperature and make everything greasy and soggy. Fry for 2-3 minutes until golden brown, then flip if necessary and fry for another 2 — 3 minutes. Drain on paper towels before serving hot.

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