Tahini Mac is reminiscent of your favorite childhood mac and cheese—pasta coated in creamy sauce and topped with crispy breadcrumbs. This is sure to be a hit with everyone in your family!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 8 servings
- 1 pound macaroni or other small shaped pasta can be gluten free
- 2 c unsweetened non dairy milk
- 1 c water
- 1/2 c tahini
- 1 t onion powder
- 3 cloves garlic
- 1/2 t nutmeg
- 1 1/2 t salt
- 1 t apple cider vinegar or sub lemon juice
- 4 T nutritional yeast
- 2 T tapioca starch or sub arrowroot or cornstarch
Bread crumb topping
- 1 c panko bread crumbs or sub gluten free bread crumbs
- 1 T olive oil
- salt and pepper
In a big pot of water, bring water to a boil and prepare noodles according to package directions, erring on the side of al dente.
Preheat oven to 400°. Grease a 9 x 13" pan, or two 8x8" pans and set aside (I like to divide mine into two pans, serve the first one for dinner, and freeze the second one, or at least only have a smaller pan to store in the fridge for leftovers.)
While the pasta is cooking, place remaining sauce ingredients in your blender and blend until creamy.
In a small bowl, mix bread crumbs, olive oil, and a sprinkle of salt and pepper well and set aside.
When the pasta is finished cooking, drain, and return to the pot. Pour the sauce over the pasta and stir to coat well. Pour pasta and sauce mix into the prepared pan(s).
Top the pan(s) with the bread crumb mixture.
Place the pan(s) of macaroni into the oven and bake for 20 minutes. If the top is not brown, turn the broiler on for a minute and watch it like a hawk until the top is brown enough for your liking! Remove from the oven and serve!