Those of you that know me, or are followers of this blog probably know that my darling husband can’t eat dairy. Poor guy. Lately he’s been missing Mac & Cheese like crazy. So, I looked through a bunch of recipes online for a soy rendition and came up with this. It’s a hodge-podge of a bunch of different recipes. Overall, it was quite good. The garlic powder on the top was perfect. I’m sure I’ll be making this again.
1 1lb box small pasta (elbows, rotini, anything will work – I used pipette)
3C Soy cheese (H likes the cheddar/jack/mozzarella blend found at Trader Joe’s)
1 3/4C Soy milk (Trader Joe’s unsweetened is best)
2 Egg Whites
S&P to taste
Soy Parmesan Cheese (optional)
Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain well.
Return to pot and add cheese, milk, egg whites, salt and pepper.
Transfer to an oven safe baking dish.
Top with breadcrumbs, garlic powder and drizzle on melted margarine. Top with Parmesan cheese, if using.
Bake in oven for 30-45 minutes, or until everything is melted and bubbly, and the breadcrumbs are nice and crispy.