Instructions

1. Preheat oven to 400 degrees Fahrenheit

2. Boil macaroni noodles according to package instructions. Cook 1-2 minutes before al dente. This will produce a firmer noodle that will be study enough to be baked for a second time in the oven. Once noodles are done, drain them. 
3. Take the pot the macaroni was cooked in and add the almond milk and Violife cheese shreds. Melt the shredded cheese in milk over low to medium heat. Stir often. Once finished remove from heat and set aside. 
4. Meanwhile pour a little water into a medium sized pot and add in frozen broccoli. Steam broccoli until soft. Broccoli should still maintain its strong, fresh green color. Once finished steaming, drain and set aside. 
5. Cut up large pieces of broccoli into bite sized pieces. Place broccoli In a medium sized bowl and add in seasonings, nutritional yeast, and coconut oil. Combine well. 
6. In small bowl combine whole wheat flour, butter or coconut oil, turmeric and additional seasonings listed. Use a fork to “cut in” the butter into the flour and seasonings. Similar to how you would when making a pie crust. The mixture should begin to get crumbly. 
7. Set aside heaping 1/2 cup of melted cheese to use for cheese drizzle topping . 
8. Grease 8 x 8 inch glass pan with coconut oil. 
9. Add in macaroni noodles, seasoned chopped broccoli, chickpea flour, and remaining cheese. Combine well. Taste and adjust seasonings. 
10. Sprinkle crumble mixture on top and drizzle that cheese you set aside earlier on top. 
11. Bake at 400 degrees for 20 minutes. Check it at around 15 minutes to see how it is coming along. The top should be light brown in color. 

I recommend fresh and organic ingredients to make this recipe to enhance flavor and nutritional benefit. This recipe can easily be made gluten free and altered to be allergen friendly as well.