- 2 Tbs olive oil
- 2 Tbs butter
- 6 Tbs flour
- 1/2 tsp chili powder
- 1/2 tsp dry mustard
- dash garlic powder
- 4 cups warmed milk
- approx. 1 1/2 cups cheese (I used mostly cheddar and 2 slices swiss), more for topping
- 1 tsp salt
- 1/4 tsp pepper
- homemade dry breadcrumbs
- approx. 8 cups cooked whole wheat macaroni pasta
Place olive oil and butter in saucepan over medium heat, when butter melts and bubbles, slowly whisk in flour, chili pwdr, mustard pwdr and garlic pwder. Slowly add milk, constantly whisking, when all milk is added and it starts to get thick, add cheese. When melted, add salt and pepper. Add pasta and stir until well coated.
Put into greased casserole dish and top with breadcrumbs and extra cheese. Place in a 350 degree oven for about 30 minutes, when cheese starts to brown on top. Remove from oven and let rest about 5 minutes.
For the vegan version, I heated the extra nacho "cheese" sauce from the other night and mixed with whole wheat pasta and topped with breadcrumbs and soy cheese. Cooked for the same amount of time. My son said it was delicious.