This is quick, easy, and yummy. It is also one of my go-to dishes for the midnight munchies because it is so simple and healthy. :-)
Baked Mac n Cheeze (can be gluten and soy free)
1 box pasta of choice (I used tri color quinoa pasta)
1 can of peas (optional, or you can also use frozen)
2 to 3 T. of vegan bread crumbs
2 cups of non-dairy milk (I used almond milk, but any non-dairy milk will do)
1 T. Soy sauce or Braggs Liquid Aminos (sub balsamic vinegar if you want a soy-free version)
3 T. nutritional yeast
2 to 3 T. flour of choice (I used rice flour)
1 t. garlic powder
1 t. cumin (or more, to taste)
1 t. turmeric (you could sub yellow or spicy mustard for this, too)
1 T. Italian herbs
Black pepper, to taste
Salt, to taste
Cook pasta according to package directions.
While pasta is cooking, whisk all sauce ingredients (non-dairy milk through salt) in a medium sized saucepan over medium-high heat. Continue to whisk until sauce thickens. If sauce is too thin, slowly whisk in a little more flour/nutritional yeast.
Preheat your oven to 375.
Once pasta has finished cooking, drain and pour it in a baking dish. Add the peas, if using them, and pour the sauce in the dish, mixing well to make sure the pasta is coated. Sprinkle with bread crumbs, and bake for 15 to 20 minutes, until top is slightly crispy. Serve immediately. This also reheats well (I like to bring leftovers… if there are any…. for lunch). :-)