Cheezy Tomato Baked Macaroni

Cheezy Tomato Baked Macaroni

Servings

3-4

Cheezy Tomato Baked Macaroni

Ingredients

    Pasta

    • plant-based flour elbow macaroni (or any pasta), 8 oz

    Tomato Sauce

    • peeled or crushed tomatoes, 1 large can
    • garlic cloves, 2-3 roughly chopped
    • dried oregano or mix of italian seasonings, 1-1 ½ teaspoons
    • nutritional yeast, 1 tbsp
    • sugar, your choice & optional to balance acidity (monk fruit, coconut, brown recommended), 1 tsp
    • ground red chili pepper, generous pinch
    • salt & pepper, to taste

    Cheeze Sauce

    • butter (ghee or lactose free, or your choice), 1 ½ tbsp
    • einkorn flour, 1 tbsp
    • cashew milk, 1 cup
    • Miyoko’s brand vegan mozzarella cheese block (or any cheese of your choice), 1 ½ cups shredded
    • salt & pepper, to taste
    • garlic powder, ½ tsp
    • dried basil, oregano, onion powder, ½ tsp each

    Breadcrumb (optional)

    • oats, grinded or blended into flour ¾ cup
    • evoo or melted butter, 1 tbsp
    • dried oregano, ½ tsp
    • dried basil, ½ tsp
    • garlic powder, ½ tsp
    • onion powder, ¼ tsp
    • salt & pepper, to taste

    Directions

    1. Cook the pasta. Boil salted water and cook 8 oz macaroni until al dente. Remove from heat and set aside to let cool once done.

    2. Prepare the tomato sauce. In a medium pot, heat olive oil and then add chopped garlic. Cook until fragrant.

    3. Add peeled or crushed tomatoes. If using peeled tomatoes, mash these up in the pot. Then stir in seasonings and simmer for 5-10 minutes. Add a pinch of red chili pepper if spice is desired.

    4. Make the cheese sauce. While sauce simmers. Melt 1 ½ tbsp butter in a medium saucepan or small pot over medium heat. Whisk in 1 ½ tbsp flour for 1-2 minutes.

    5. Gradually add milk, whisking to avoid lumps. Cook until thickened (5-7 minutes).

    6. Stir in 1 ½ cups shredded cheese and add seasonings. Let sit on low heat to keep warm and stir occasionally.

    7. Prep to bake. Preheat oven to 350°F. Add pasta to a large skillet (cast-iron recommended). Mix cooked pasta with cheese sauce, then fold in tomato sauce. Cover with nutritional yeast and breadcrumb.

    8. Add to oven. Bake for 20-25 minutes, until top is golden brown and bubbly. Broil for 2-3 minutes for extra crispy macaroni around the edges.

    9. Let cool for a few minutes before serving.

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