2 large onions diced
box of veggie crumbles
1/2 stick of butter
3 cups milk (I use 2%)
1 stick of butter
3 tbsp flour
1 lb macaroni (tubular pasta) cooked and rinsed in cold water
16 oz of grated parmesan cheese
Sauté onions until brown in 1/2 stick of butter, add veggie crumbles and just mix until they are slightly browned. Set aside.
Cook macaroni just one minute short of instructed timing and rinse with cold water. Set aside.
For creamy topping: in a medium sauce pan mix milk, 1 stick of butter and three egg yolks. Save the whites for later. Stir until milk is just starting to heat and butter is melting, then mix the flour with a couple tbsp of water to a thick paste getting out all the lumps, and stir into the milk mixture. Cook stirring pretty constantly until it thickens on medium to low heat. Once it starts to coat a wooden spoon you can turn off.
Heat oven to 350˙
Put the macaroni, egg whites, three other whole eggs, parmesan cheese and cooled onion/crumble mixture into a large casserole pan. Stir until all ingredients are throughly mixed.
Carefully ladle on top the creamy sauce making sure you get some on every inch of the macaroni.
Bake uncovered for 1/2 to 1 hour depending on how deep your pan is and when the topping should get some lightly browned areas.
Let rest for 10 minutes and serve.
Serves 9: 698 calories each serving.
This recipe originally calls for 1 lb. of ground beef in place of the veggie crumbles. If you are a meat eater, go ahead and make it with beef, but for vegetarians, the crumbles are very delicious and give the right mouth feel and texture.
This is definitely not a food for dieting. It’s dense in calories and fat, which is what makes it so delicious.
It was my favorite meal at my Thea Tasia’s house and this is her recipe turned vegetarian.