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   MSGID: 35617.fidonet_cooking@1:105/500 2debb760   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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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