Baked Three 'Cheese' Elbow Pasta
A wonderful treat on a cold day, it is a gluten-free, vegan, baked Chickapea Elbow macaroni and cheese recipe that will warm you up from the inside. This vegan three cheese baked Chickapea pasta is a family favourite, loved by both children and adults. It is school and work safe and uses a combination of nut-free vegan cheese to achieve a layered and rich flavour.
Baked Three 'Cheese' Elbow Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Dinner
- Cuisine: American
- Servings: 6
Ingredients:
- 1 Package Chickapea Elbow noodles
- 2 Tbsp table salt (for boiling pasta)
- ¼ cup vegan butter
- ¼ cup gluten-free flour
- 2 cups unsweetened oat milk
- 1/3 cup vegan cream cheese
- 2 cups grated vegan cheese, + 2 Tbsp
- 1 Tsp table salt
- Pinch black pepper
- 1 tsp garlic powder
- 1 tsp- 1 Tbsp hot sauce of choice, to taste
- 1 Tbsp vegan parmesan cheese grated
Instructions:
- Preheat the oven to 325°F
- Prepare the Chickapea Elbow pasta to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
- Meanwhile, in a large pot over medium heat melt the vegan butter
- Once the butter is melted, stir in the gluten-free flour and mix until a smooth paste is achieved
- Pour the unsweetened oat milk into the butter and gluten-free flour mixture, stirring well
- Cook the butter, flour and milk mixture for roughly 5 minutes, stirring frequently until it thickens
- Add the vegan cream cheese, 2 cups of grated vegan cheese of choice, salt, pepper, garlic powder and hot sauce to taste. Stir until it is melted and fully incorporated
- Once the pasta has finished cooking, drain the cooking water and rinse the pasta with warm water
- Fold the cooked pasta into the cheese sauce, mixing carefully until all the noodles are coated
- Transfer the pasta to a casserole dish
- Top with remaining grated vegan cheese and vegan parmesan cheese
- Bake the dish in the oven for 20 minutes at 325°F
- Adjust the oven to broil and watching the dish carefully, broil the dish until the top is bubbling and beginning to brown (roughly 2-3 minutes)
- Remove from the oven and allow it to stand for 5 minutes before serving
- Enjoy!
Recipe Notes:
- Earth Balance vegan butter was used in this recipe
- A combination of Black sheep Mozzarella and Gouda vegan cheese were used as the grated vegan cheese
- A high-quality vegan cheese is recommended for the grated cheese in this recipe. Make sure you like the taste of the cheese before using it in this recipe
- Pre shredded vegan cheese is not recommended for this recipe
- Bob’s Red Mill Gluten-free 1-1 flour blend was used in this recipe
- This recipe is best served hot and fresh