This is Chili-Macaroni Bake (but I used whole wheat penne) from Vegan Planet by Robin Robertson:
My boyfriend and I think it tastes like Hamburger Helper. :)
The chili on top is homemade, from the same cookbook. The creamy sauce bubbling up is soymilk, which was thickened with a roux. The whole wheat penne is hiding underneath.
You will need:
- 2 cups plain soymilk
- 2 tbsp. olive/canola oil
- 2 tbsp. flour
- 3 tbsp. margarine (my own addition)
- a dash of cayenne, if you like it spicy
- 1 tsp. salt
- 12 oz. cooked pasta (the recipe says macaroni, but penne worked great)
- 3 cups (I think I used more) vegan chili, homemade or storebought (I used Vegan Planet's East Coast Chili)
Boil the pasta and spread pasta evenly in the bottom of a large baking dish (book says 9x13 inches, but whatever lasagna-type dish you have should be okay). Rinse and dry out your pasta-cooking pot (it will save you from washing another dish later!) Preheat oven to 375 degrees Fahrenheit. Heat oil in the saucepan, then add flour. Cook these two ingredients together for a minute or two, so that the flour will not taste raw. Slowly whisk in the soymilk. Add margarine, salt, and cayenne (if using). Bring the sauce to a boil, stirring, until the sauce thickens. Pour sauce over cooked noodles in the baking dish. Spoon chili on top of noodles and soymilk sauce, but don't mix everything together! The chili on top will keep the noodles from getting dry and crunchy in the oven. Put the dish in the oven and cook until everything until hot and bubbly (book says 30 minutes, but if you have hot chili, it won't take that long). Eat!
I hope this satisfies your Hamburger Helper cravings. :) It works for me, anyway.