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Macaroni and Cheese

A creamy, non-dairy take on a family favorite.

Time

1 hr

Serving size

9

  • VEGAN

  • DAIRY-FREE

  • UNSWEET SILK

preparation

  1. Preheat oven to 350°F.
  2. Lightly coat a 2-quart baking dish with cooking spray.
  3. Boil macaroni in lightly salted water for 7-8 minutes until just done. Meanwhile, melt 3 Tbsp margarine in a medium saucepan over medium heat.
  4. Add flour and mustard and cook for two minutes.
  5. Add warm Silk, salt, onion powder, pepper, cayenne and nutmeg.
  6. Cook, stirring often until mixture thickens and just comes to a boil, about 5 minutes.
  7. Remove from heat and stir in 1 cup of soy cheese. Stir until cheese melts.
  8. Add cooked macaroni and stir until evenly combined. Pour into prepared dish and sprinkle with remaining 1/2 cup of cheese.

To make topping

  1. Mix 3 Tbsp melted margarine with panko crumbs until evenly coated and sprinkle over macaroni and cheese. Bake in preheated oven for 30 minutes.
  2. Serve warm.

Ingredients

Macaroni

  • 8 oz elbow macaroni

  • 3 Tbsp soy margarine

  • 1/4 cup flour

  • 2-3 tsp mustard powder, or to taste

  • 3 CUPS SILK ORIGINAL SOYMILK, ORGANIC UNSWEET SOYMILK OR UNSWEET ALMONDMILK, WARMED

  • 1 tsp salt

  • 1/2 tsp onion powder

  • 1/2 tsp freshly ground pepper

  • 1/4 TSP CAYENNE PEPPER

  • PINCH OF NUTMEG

  • 1 1/2 CUPS DAIRY-FREE CHEESE, DIVIDED

Topping

  • 3 Tbsp margarine, melted

  • 1 cup panko crumbs