MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Macaroni Bake
Categories: Casseroles, Pasta
Yield: 6 Servings

12 oz Elbow macaroni
1 tb Olive oil
1/2 c Onion; minced
2 tb All-purpose flour
2 c Plain unsweetened non-dairy
- milk; heated
1 ts Salt
1/4 ts Cayenne
1 c Cheese Sauce -OR-
1 c Vegan cheddar cheese;
- shredded
3 c Chili; your favorite

Bring a large pot of salted water to a boil over high heat. Cook the
macaroni, stirring occasionally, until al dente, about 8 minutes.
Drain and set aside. Preheat the oven to 375?F.

Heat the olive oil in a medium-sized saucepan over medium heat. Add
the onion, cover, and cook until softened, about 5 minutes. Add the
flour and cook, stirring, for 1 minute. Reduce the heat to low and
slowly whisk in the nondairy milk. Continue to cook, stirring, until
the mixture thickens, about 2 minutes. Add the salt & cayenne and
transfer to a large bowl.

Add the pasta and 1/2 cup of the cheesy sauce to the bowl and stir to
combine. Spoon the mixture into a 9x13" baking dish and spread the
chili on top. Sprinkle the remaining 1/2 cup cheesy sauce over the
chili and bake until hot and bubbly, about 30 minutes.

Recipe by Vegan Planet by Robin Robertson

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