Comfort food is suppose to be something you know well, but I made something I’ve never made before. My mom doesn’t like cheese, so mac and cheese wasn’t a highlight in our house growing up. But I was watching my new favorite cooking show, Cook Yourself Thin, and the mac and cheese that they made over looked so good, I had to adapt it and make it my own.

Apparently, I must have made it well, because my sister, who ate the rest of the dish, said it was the best mac and cheese she has ever had, even cold! I can only believe every word she says!

2 cups gluten free elbow macaroni (I used Tinkyada)
1 tablespoon ghee
2 tablespoons chickpea based all purpose gluten flour mix (Like Bob’s Red Mill)
1 1/2 cups rice or almond milk
8 oz (one package) your favorite vegan cheese, grated (like Teese)
1/4 teaspoon salt
1 tablespoon Bragg Liquid Aminos
1/2 teaspoon garlic powder
1 8oz package tempeh
1/2 red onion, diced
1 cup of sliced veggies (I used zucchini and tomatoes)

Cook pasta according to package directions. Be sure not to overcook it. Drain and set aside.

Crumble and fry the tempeh with the onion until golden brown. Salt and pepper to taste. Set aside.

Melt ghee in a saucepan on medium heat. Add flour and whisk constantly for about two minutes. Keep whisking and add milk slowly, in a steady stream. Whisk until thickened, about 2 more minutes.

Remove sauce from heat and add cheese, aminos, salt, and garlic powder. Stir until cheese melts and then add pasta. Stir until well coated.

In your favorite casserole dish (8×12), spread a layer of the fried tempeh and onions. Add a layer of mac and cheese. Add another layer of the tempeh and another layer of the mac and cheese. Add the veggies on top, sprinkle with salt and pepper and bake in oven for about 20 mins, or until the veggies get nice and brown.