• 1/2 cup margarine (butter if you can have dairy)
  • 2 medium onions chopped well (optional but gives good flavor and my kids don't notice)
  • 1/4 cup flour (you can use wheat, rice, oat, and probably most other flours. I have made it successfully with these three)
  • a dash of salt
  • 6 cups milk of choice (we have used real milk, soy, rice, oat, and even non-dairy creamer or whip!)
  • 16 oz noodles (works wonderfully with gluten free noodles and regular noodles. We like to mix up the shapes)
  • 1-2 packages of Tofutti "cheese" (to get it to melt, stack the slices in a pile and slice along length and then width, making little squares)
  • Veggies of choice


Melt margarine and add in onion. Sauté until they are clear. Add in flour of choice and cook for a few minutes. Add in milk of choice and stir really well. I like to use a whisk for this to get out clumps. Once you have it brought to a boiling point, add in your noodles. Let this cook on simmer until the sauce is creamy and thick and the noodles are cooked through. Add in the Tofutti "cheese" and take it off the heat. Mix until it is fully melted. If you want, you can add in veggies that have been steamed, or put in a baking dish and top with chip crumbs or bread crumbs and bake for a few minutes. Sometimes I slice a tomato really thin and cover the top and bake.