Macaroni and Cheese Casserole
Source of Recipe
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2 tablespoons oil or dairy-free margarine
1/2 small onion, chopped
1 tablespoon unbleached white flour
1 cup rice milk or soy milk
1/8 teaspoon dry mustard
1 teaspoon vegetarian Worcestershire sauce
1 tablespoon nutritional yeast (available in natural food groceries)
1 tablespoon, plus 1 teaspoon, tahini (sesame seed paste)
Seasoned salt and black pepper to taste
8 ounces macaroni, cooked according to package directions
1 (14 1/2-ounce) can chopped tomatoes, packed in juice
1/2 medium zucchini, grated
1 cup fresh bread crumbs
1 tablespoon oil
2 tablespoons minced parsley
Paprika
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Preheat oven to 350 degrees. Melt 2 tablespoons oil (or margarine) in skillet. Sauté onion until soft.
Whisk in flour and cook 1 minute, stirring constantly.
Add rice (or soy) milk and cook until thickened. Remove from heat and whisk in mustard, Worcestershire, nutritional yeast, tahini, seasoned salt, and pepper. Stir in macaroni, tomatoes (with their juice), and zucchini. Spread mixture in a casserole dish.
In a small bowl, combine bread crumbs, 1 tablespoon oil and parsley. Sprinkle over macaroni. Sprinkle paprika over casserole.
Bake in a 350-degree oven for 20 minutes or until heated through.
Serves 5
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