Hubs and I both enjoy our usual mac & cheese recipe, but when I saw this one on Taste of Home, I figured it was worth a try (with just a few tweaks, of course).
Soy sour cream is a fabulous addition and helped this mac & cheese be much creamier than usual – the ranch mix also helped cut some of the ‘twang’ often associated with soy cheeses.
I added some cubed turkey kielbasa to the finished dish…it was delish!
1 package (16 ounces) Small pasta shapes
1C. Unsweetened soy milk
1/4C. Butter or vegan margarine, cubed
1 envelope Ranch salad dressing mix (many of these mixes contain dairy, so if you are dairy-free, look for the Lipton brand kosher packets – they are dairy free!)
1t. Garlic salt
1t. Black pepper
1t. Lemon-pepper seasoning
2C. shredded Soy cheese of choice
1C. Soy sour cream
1/3C. Parmesan cheese
Cook macaroni according to package directions.
Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix, seasonings and heat through.
Stir in cheese and when melted, stir in sour cream.
Drain macaroni and stir into cheese sauce. Sprinkle with Parmesan cheese.
Husband Rating – 4 out of 5 – “Very creamy, but also incredibly dense. A little goes a long way.”