I found this recipe in the book Chloe's Kitchen by Chloe Coscarelli. As I was making it the ingredients seemed very familiar to me. I just checked and sure enough this is almost exactly the same recipe I found online (on Chloe's blog) and made as part of my Christmas dinner spread last year! The only differences being the online version calls for broccoli to be added, and the book version is baked after the sauce is mixed into the noodles.
My boys and I enjoyed it even more this time around because we were able to eat it fresh from the oven while it was still deliciously creamy!
The biggest change I made to this recipe was to use Penne pasta in place of the elbow macaroni because it's all I had on hand. I was also out of breadcrumbs so I just skipped those this time.
INGREDIENTS:
- 1 pound elbow macaroni
- 1/4 cup Earth Balance buttery spread
- 1/3 cup flour
- 3 cups non dairy milk of your choice
- 1/4 cup nutritional yeast powder (or 1/2 cup flakes)
- 2 tablespoons tomato paste
- 2 teaspoons sea salt (I used Himalayan pink salt instead)
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon agave
DIRECTIONS:
- Preheat the oven to 350 degrees. Lightly grease a 9x13 pan.
- Bring a large pot of water to boil. Add macaroni and cook according to package directions. Drain and return to pot.
- Meanwhile, in a medium saucepan, make a roux by whisking the Earth Balance and flour over medium heat for a few minutes until it forms a paste. Add non dairy milk, nutritional yeast, tomato paste, salt and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Stir in lemon juice and agave.
- Toss noodles with the sauce and transfer to the prepared pan. Bake for 30 minutes, or until the top is lightly browned and crisp. Remove from oven and let rest for 5 minutes before serving.
DELICIOUS!!
