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Golden Macaroni Casserole


The (Almost) No Fat Cookbook, Byanna Clark Grogan

An easy, satisfying "comfort food" supper.


140 g 5 oz. dry whole wheat or enriched macaroni, seashell pasta, penne or rigatoni (1 & 1/4 c. uncooked)

one recipe of Golden Sauce made with 1/2 c. nutritional yeast flakes (directions below)

1/2- 1 c. steamed or sauteed vegetables, eg. sliced onions, carrots, bell peppers, mushrooms (optional)


1. Prepare the Golden Sauce:

1 c. water
8 oz. potato, peeled and chunked
2 oz. carrot, in chunks
1 oz. onion, in chunks

1/2 c. tofu (about 4 oz.)
6 -8 T. nutritional yeast
1 T. lemon juice
1 tsp. salt or 1 T. light miso + 1/2 tsp. salt
1/4 tsp. garlic powder

Cook the potato, onion, carrot and water together in a small pot till carrots are soft. Transfer to a blender and add tofu, nutritional yeast, lemon juice, salt and garlic powder. Blend until very smooth.

2. Cook the pasta in boiling, salted water until just tender.

3. Preheat the oven to 350 degrees.

4. Drain the cooked pasta and mix in a casserole dish with one recipe Golden Sauce and optional vegetables. If desired, you can top the casserole with seasoned bread crumbs.

5. Bake 20 minutes. Brown the top slightly under the broiler if you like.


My pasta came in an 8 oz. package so I increased everything by 1/2. It fit nicely in a 1 & 1/2 quart casserole dish.

Major Ingredients: 


5 oz of pasta CANT be right! It was sooo soupy I had to stop what I was doing and cook more pasta. Very blah even with adding sautéed mushrooms and onions and chopped tomato. Can't get past the icky Nutritional yeast taste.