I may have mentioned this before but macaroni cheese without the nasty cheese sauce is one of my favourite comfort dishes. Even when I was vegetarian I was never fond of cheese sauce and would just have my macaroni with grated cheese on top.
This recipe is so easy to make, though it does take a little bit longer than just grating cheese, is able to freeze and you can add different vegetables and herbs to make it personal to you. I love my macaroni with spinach and peas so that is what I have used but you can use pretty much any vegetable you like.
2 cups macaroni (or any other dried vegan pasta)
1/2 cup oil (you can use any kind of oil here. I use canola just because I like the taste)
1/4 cup flour
3/4 cup nutritional yeast
salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tbsp tahini (use whichever tahini you prefer. For this I use mild so the taste does not overpower the other flavours)
2 cups boiling water
1 cup bread crumbs (use store bought bread crumbs for this or if you are using your own ensure you leave them until they have dried out)
300g frozen spinach
300g frozen peas
1. Cook the pasta according to the instructions on the packet then drain and leave to be used later.
2. Make a roux by whisking the flour and half of the oil over a medium heat until it is thick.
3. When the roux is thick add the water, spices, tahini and nutritional yeast flakes and whisk until all the ingredients are completely mixed together.
4. When all ingredients are mixed together add the remaining oil and check the seasoning so you can add more if desired.
5. Mix the pasta and whichever vegetables you are using into the mixture and ensure all is completely coated before transferring to a casserole dish.
6. Top with the bread crumbs and bake for about 20 minutes until the dish is ready.
7. Like most recipes if you are planning on freezing portions ensure they cool completely before transferring to freezeable containers.