Easy Macaroni And Soy Cheese Recipes

Steps:

• 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!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

Steps:

• Cook macaroni in boiling water, according to package directions.
• While the pasta is boiling, melt margarine in a medium saucepan over medium heat.
• Add flour until bubbly.
• Slowly add 1 cup soy milk.
• Bring to a boil, stirring constantly (a whisk works well).
• If the sauce does not thicken, add another Tbsp of flour.
• If using cheese that is not already shredded, grate cheese.
• Add slowly, stirring until the sauce thickens and you get the consistency you desire.
• I recommend using the full 8 oz of cheese!
• Add more soy milk if mixture gets too thick while stirring in the cheese.
• Add salt, if desired.
• Drain cooked pasta and mix in cheese sauce.
• Enjoy!
• Note: Many types of soy cheese, including Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.