Friday, June 17, 2011

Jello Macaroni and Cheese with Broccoli and Mushrooms

Bet I faked you out with that title, huh? There's no Jell-O brand pudding snack in this mac, but Jello Biafra was born on June 17, 1958. He fronted the Dead Kennedys, ran for mayor of San Francisco (on a platform with several great points, including requiring that businessmen wear clown suits within city limits, legalizing squatting in vacant, tax-delinquent buildings, and requiring that police officers run for election), and tied for second in the 2000 Green Party presidential candidate race.

This mac 'n' cheese goes great with some hot sauce.

makes approx. 6 servings

1 lb. elbow macaroni
Daiya cheese, mozzarella and cheddar varieties
Panko bread crumbs
2 c. water
4 cloves garlic, minced
nutritional yeast
dried parsley

1. Cook the macaroni according to package directions.
2. In a saucepan, saute garlic in oil over medium heat for a couple minutes. Add the water, a bunch of nutritional yeast, a couple small spoonfuls of tahini, several squirts of mustard, and several dashes each of turmeric, paprika, dried parsley, and salt (in descending order of concentration).
3. Simmer for approx. 20 minutes, or however long it takes to reduce to a thick cheesy sauce. Add more nutritional yeast if needed.
4. Drain the pasta, then place back in the pot. Pour the cheesy sauce over it and stir. Fill a casserole tray (this doesn't seem like quite the right term) with the pasta, then cover the top first with bread crumbs, then with Daiya cheese. Broil in the oven for approx. 10 minutes.

Move over Elvis, "there's always room for Jello."

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