(Makes 4-6 servings)
After adapting several mac and cheese recipes to fit my tastes and dietary needs, I finally combined them and came up with a baked mac and cheese recipe I absolutely love! Even my dairy-eating parents request it!
Ingredients:
2 cups uncooked elbow macaroni
2 cups cheddar soy cheese (I use Galaxy Foods Veggie Shreds--and you can be liberal with the cheese!)
1/4 cup Egg Beaters or 2 egg whites
1 1/2 cups soy milk
salt and pepper to taste
1 Tbsp dairy-free margarine
breadcrumbs
soy parmesan cheese
1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions until al dente.
3. Drain macaroni and pour into baking dish.
4. Add soy cheese, Egg Beaters, soy milk, salt and pepper; mix thoroughly.
5. Dot with margarine and sprinkle with breadcrumbs and/or soy parmesan.
6. Bake for 30-40 minutes or until it is well melted and the top is slightly browned.
2 cups uncooked elbow macaroni
2 cups cheddar soy cheese (I use Galaxy Foods Veggie Shreds--and you can be liberal with the cheese!)
1/4 cup Egg Beaters or 2 egg whites
1 1/2 cups soy milk
salt and pepper to taste
1 Tbsp dairy-free margarine
breadcrumbs
soy parmesan cheese
1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions until al dente.
3. Drain macaroni and pour into baking dish.
4. Add soy cheese, Egg Beaters, soy milk, salt and pepper; mix thoroughly.
5. Dot with margarine and sprinkle with breadcrumbs and/or soy parmesan.
6. Bake for 30-40 minutes or until it is well melted and the top is slightly browned.
Go back to my recipe page.