Ingredients:
2 cups uncooked elbow macaroni
2 cups soy cheddar cheese ( I use Galaxy Foods Veggie Shreds – it’s the best soy cheese I’ve found)
1/4 cup Egg Beaters egg substitute or 2 egg whites
1 1/2 cups soymilk
salt and pepper
soy margarine ( or other dairy-free margarine – I only use about 1 Tbsp)
breadcrumbs
vegan parmesan cheese
Directions:
Preheat oven to 350 degrees.
Cook macaroni according to package directions until al dente.
Drain macaroni and pour into baking dish that’s been lightly sprayed with non-stick cooking spray.
Add soy cheese, Egg Beaters, soy milk, salt and pepper; mix thoroughly.
Dot with margarine and sprinkle with breadcrumbs and/or soy parmesan (I also sprinkle this with garlic powder sometimes to give it a little zip!).
Bake for 30-40 minutes or until it is well melted and the top is slightly browned.
NOTE: Some soy cheeses (including Veggie Shreds) contain casein, a milk protein; to make this recipe completely dairy-free you would need to buy a vegan brand.
I’m usually pretty liberal with the cheese; I probably use more like 2 1/4 cups!
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.