This is one of my favorite comfort-food type meals. It is rich and creamy, full of b-vitamins and complex carbohydrates to make you happy. This recipe makes a very flavourful, saucy casserole; if you like a drier casserole or a more subtle sauce you can easily adjust the proportions.
1 lb macaroni or other pasta (preferably whole wheat)
1/4 c margarine
1/4 c flour
3 c soy milk
3/4 c + 2 T nutritional yeast
1/2 t salt
1/2 t pepper
1/2 t mustard powder
1/2 t basil
1/2 t paprika
1/4 t garlic powder
1/4 t onion powder
pinch of turmeric
1 onion, diced
Cook pasta according to package directions just until al dente, then cool completely under cold running water.
Meanwhile, melt margarine, whisk in flour, stirring until a thick paste is formed.
Add soy milk and seasonings, whisking to combine thoroughly.
Adjust seasonings according to taste.
Add onion.
Cook over med-low heat until it just starts to bubble, stirring frequently and being careful not to let it stick or burn.
Combine sauce and pasta in a deep casserole dish.
Top with a little extra nutritional yeast and paprika.
Bake for 30 minutes, or until the top is slightly browned.
Variations:
Before baking, cover with a layer of bread crumbs and dot with a little extra margarine.
Add vegetables before baking, my favorite combinations are broccoli and carrots or zucchini and fresh tomatoes.
To make a lower fat version, just reduce the margarine and flour by equal amounts, it will make a thinner sauce but will still taste great.
This sauce is also especially good over quinoa and stir-fried vegetables.
Tonight we tried dipping bread, pears, and random veggies in the sauce for a sort of fondue; it was good, but I think a less strongly seasoned sauce would be more appropriate for fondue.
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