Ahhh, comfort food!
Mama Ronin’s macaroni and cheese could not be beat. I think I’ve got it down after years of toil!
For the best Mac and Cheez, start with a roux.
Finely chop some onion.
Lightly sautee in butter or oil (a little more than you need for the onions)
Add some flour and stir until all mixed.
Still on med-low to med heat:
Add non-dairy milk and stir.
Add block vegan cheez (I used mild cheddar Sheese)
Stir until as melted as possible.
Season with a squirt of yellow mustard (secret ingredient), a shake of salt, and a shake of paprika (as you like it).
Mix in pasta and add fresh pepper!!
I was never into baked Mac and Cheese, but I guess you could do that if you want.
With the leftover sauce, it will mostly solidify. Heat backup with some more ‘milk’. You may need some more seasonings because of this.