Macaroni and Cheese

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

Time 1 hr

Serving Size 9

Ingredients

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

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

Step 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.
Step 2
Serve warm.

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