Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound dry macaroni pasta
- ½ cup margarine
- ½ cup flour
- 1 cup nutritional yeast flakes
- 3 ½ cups water or rice milk , boiling
- 1 ½ tsp salt
- 1 ½ tsp garlic powder
- 1 pinch of turmeric
- 2 Tbsp soy sauce
Directions
Bring 4 quarts of water to a boil , add salt to taste, and add the macaroni.
Melt the margarine over low heat. Beat in flour with a wire whisk. Continue to beat over medium heat until mixture is smooth and bubbly.
Whisk in the 3 ½ cups water. Then, add salt, garlic powder, soy sauce, and turmeric to the liquid.
The sauce should cook until it thickens and bubbles. When that happens, beat in nutritional yeast flakes; if the sauce is too thick, add more water.
When the macaroni is cooked, drain and add the sauce. Serve immediately.