Makes 4-6 main course servings or 8-10 side dish servings
2 cups elbow macaroni (8 ounces). I use rice noodles or super delicious corn & quinoa noodles.
3 tablespoons butter replacement, divided. I use Earth Balance.
2 tablespoons all-purpose flour
2 cups milk replacement. I like almond milk, but rice or soy would do just as well.
½ medium onion, minced
1 bay leaf
2 ½ tablespoons of mustard. I like Dijon for the tang, but any kind would do.
2 ¼ cups cheese replacement. I use a mix of mozzarella- and parmesan-flavored rice and soy products.
½ cup fresh bread crumbs
Can be assembled the day before and baked just before serving. Preheat the oven
to 530 degrees F. Grease a 1 ½ quart deep baking dish.
Can be assembled the day before and baked just before serving.
Preheat the oven to 530 degrees F. Grease a 1 ½ quart deep baking dish.
1. Cook the pasta in boiling salted water until tender. Drain and remove to a large bowl.
2. Melt 2 tablespoons butter replacement in a large saucepan over medium low heat. Whisk in and cook flour for 3 minutes. Gradually whisk in milk substitute. Stir in onion, bay leaf, and mustard. Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in 2/3 of the cheese substitute. Season to taste with salt and pepper.
3. Stir in the macaroni. Pour half the mixture into the baking dish and sprinkle with half the remaining cheese. Top with the remaining macaroni and then the last of the cheese.
4. In a small saucepan, melt the remaining tablespoon of butter replacement. Add and toss the breadcrumbs in it to coat. Sprinkle over the top of the macaroni.
5. Bake until the breadcrumbs are light brown, about 30 minutes. Let stand for 5 minutes before serving.
About 6 grams of protein per serving (1/6 the casserole).