Silk Macaroni and Cheese
A creamy, non-dairy take on a family favorite.
INGREDIENTS
- 8 ounces elbow macaroni
- 3 tablespoons margarine
- 1/4 cup flour
- 2-3 teaspoons mustard powder, to taste
- 3 cups Silk Original or Unsweetened soymilk, warmed
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne powder
- pinch of nutmeg
- 1 1/2 cups soy or rice cheese, divided
PREPARATION
Preheat oven to 350 degrees. Lightly coat a 2-quart baking dish with cooking spray. Boil macaroni in lightly salted water for 7-8 minutes until just done. Meanwhile, melt 3 tablespoons margarine in a medium saucepan over medium heat. Add flour and mustard and cook for two minutes. Add warm Silk, salt, onion powder, pepper, cayenne and nutmeg. Cook, stirring often until mixture thickens and just comes to a boil, about 5 minutes. Remove from heat and stir in 1 cup of soy cheese. Stir until cheese melts. Add cooked macaroni and stir until evenly combined. Pour into prepared dish and sprinkle with remaining ½ cup of cheese.
Prepare topping. Mix melted margarine with panko crumbs until evenly coated and sprinkle over macaroni and cheese. Bake in preheated oven for 30 minutes. Serve while warm.
Serves 9
Preparation Time: 25 minutes
Cooking/Cooling Time: 30 minutes
Level of Difficulty: Easy
