Sunday night is pasta night at our house and I was craving some good old fashioned mac and cheese. But not just any mac and cheese, I wanted the kind that my sister used to make. She would add tomatoes and cheddar cheese soup and I loved it! I wanted to recreate that a bit more elaborately. It turned out so great! Here's what I came up with:
TOMATO MAC AND "CHEESE"
1 lb Elbow Pasta ( I used PastaJoy Brand, Brown Rice Pasta)
1/4 cup Earth Balance Butter
1/3 cup flour
1 28 oz can diced tomatoes
1-2 cloves of garlic minced
S+P to taste
For the Cheese Topping: Adapted from Forks Over Knives "No Cheese Sauce" Recipe
This reflects a bit more tahini and cashews than the original recipe:
1 large onion roughly chopped
1 large red pepper roughly chopped
6 Tbs of raw cashews
2 Tbs of tahini
1 cup nutritional yeast
salt to taste
Preheat oven to 350
Cook pasta according to package instructions
In a medium saucepan melt butter and add flour to make a paste
Add tomatoes and garlic and S+P. Cook for a few minutes until heated.
Drain pasta and put back in pot. Stir in tomato mixture.
Put in 9x13 casserole dish
Cheese Topping:
Add all ingredients to high powered blender
Blend until smooth and creamy
Pour over the pasta
Sprinkle with bread crumbs if desired
Bake uncovered for 25 to 30 minutes
I hope you like it! ENJOY!
Live More Every Day,
Peg
Peg Haust-Arliss, LCSW-R is a certified cognitive therapist, strategic interventionist, relationship educator and soon to be board certified health coach and author.
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