Our Mac and Yease is by far the most popular dish available at any of our locations, which is why we couldn’t put it in the cookbook. Laced with secret family ingredients, we had to save the dish to be handled by special hands sworn to secrecy. However, the Plum Cookbook, has an equally addictive dish, the Plum Smokey Mac.
For the pasta:
For the sauce:
For the Savory Soy Cream:
Savory Soy Cream
Put the milk, xanthan gum, and lemon juice (or more juice to taste) in a blender. (You could use a food processor as well, but the cream will be thinner and a bit oilier.) Mix on high speed until frothy. With the machine running, slowly drizzle in the oil until the mixture is slightly thickened and creamy. You can store the cream in a tightly sealed jar in the refrigerator for 5 to 7 days.
1.) To make the pasta, bring a large pot of water and the salt to a boil over high heat. Add the macaroni and cook according to the package instructions, until al dente. Drain and set aside.
2.) Preheat the oven to 400 degrees F.
3.) In a medium sauté pan, heat the oil over medium heat. Add the tofu and cook until crispy, about 2 to 4 minutes. Put the onion, garlic, and thyme leaves in the same pan and cook for about 5 minutes, or until the onion is soft. Season to taste with salt and pepper. Remove the pan from the heat and set aside.
4.) To make the sauce, in a small saucepan over medium heat, heat the milk with the thyme and garlic until hot but not boiling, about 7 minutes. Strain out the solids using a fine-mesh sieve and set the milk aside.
5.) Melt the buttery spread in a deep sauté pan or Dutch oven over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Make sure this roux doesn’t darken. Turn down the heat if it’s in danger of browning.
6.) Whisk the milk into the roux. Continue to whisk over medium-low heat until the roux is smooth, about 1 minute more. Stir in the soy cream (recipe above) until it is thoroughly incorporated, about 1 minute. Season to taste with salt and pepper, and remove the pan from the heat.
7.) Add the cooked macaroni, 4 cups of the cheese, and the red pepper flakes, and fold together until the macaroni is coated. Scrape the mac into a large baking dish (3 quarts is about right, or use 2 smaller dishes). Sprinkle the remaining 1 cup of cheese and tofu-onion mixture over the top, then dust with the panko. Bake until the mac is bubbly in the center, crispy on top, and heated through, about 30 minutes.