Chili-Macaroni Bake
Ingredients
- 2 cups plain soymilk
- 2 Tbsp. olive/canola oil
- 2 Tbsp. flour
- 3 Tbsp. margarine
- dash of cayenne pepper
- 1 tsp. salt
- 12 oz. cooked pasta (macaroni or penne)
- 3 or more cups vegan chili
Directions
Boil the pasta and spread pasta evenly in the bottom of a large baking dish (book says 9x13 inches, but whatever lasagna-type dish you have should be okay). Rinse and dry out your pasta-cooking pot (it will save you from washing another dish later!) Preheat oven to 375 degrees Fahrenheit. Heat oil in the saucepan, then add flour. Cook these two ingredients together for a minute or two, so that the flour will not taste raw. Slowly whisk in the soymilk. Add margarine, salt, and cayenne (if using). Bring the sauce to a boil, stirring, until the sauce thickens. Pour sauce over cooked noodles in the baking dish. Spoon chili on top of noodles and soymilk sauce, but don't mix everything together! The chili on top will keep the noodles from getting dry and crunchy in the oven. Put the dish in the oven and cook until everything until hot and bubbly (book says 30 minutes, but if you have hot chili, it won't take that long). Eat!
