I finally had a chance to try and recreate the Spicy Mac ‘n’ Yease we had at Plum Bistro in Seattle. After we went to Seattle I found a few recipes for the Mac n Yease from Plum on the internet (I’m not the only one who raves about it). The recipe below is kind of a collaboration on the recipes I found and some of Ben and my own improvisations. The result was really, really, really good.
Spicy…greasy…mmm. It is definitely one of my favorites.
Update: This recipe stands the test of time! We make it for every Thanksgiving now!
1 pkg Ziti noodles
1/2 C Earth Balance
1/2 C Unbleached white flour
1 C Nutritional yeast
4 C Boiling water
1 1/2 tsp Salt
1 1/2 tsp Garlic powder
1 pinch of Turmeric
1 pinch of Cayenne pepper
1 tsp Red pepper flakes (this is for hot, less if you want medium or mild)
2 Tbs Tamari/soy sauce
1/2 Tbs Mustard
2 C (one package) Daiya mozzarella cheese
1 slice Bread
Bring 4 quarts of water to a boil and add macaroni. Cook until desired tenderness.
Melt the margarine over low heat and then beat in flour with a wire whisk. Continue to beat over medium heat until mixture is smooth and bubbly. Boil 4 C water and then whisk into the margarine and flour. Add salt, garlic powder, turmeric, cayenne, pepper flakes, soy sauce, and mustard. Cook until the sauce thickens and bubbles, then whisk in the nutritional yeast.
Cut the bread into four pieces and put in a food processor. Process until the bread turns into small crumbs.
Mix bubbly mixture, 1 1/2 C of Daiya, and cooked noodles together. Pour into 9×13 pan and top with remaining Daiya and bread crumbs. Bake at 350 for 30 m.