- 8 oz elbow macaroni
- 3 Tbsp soy margarine
- 1/4 cup flour
- 2-3 tsp mustard powder, or to taste
- 3 cups Silk Original or Unsweetened soy or 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 soy or rice cheese, divided
- 3 Tbsp margarine, melted
- 1 cup panko crumbs
Dish up your review
Macaroni and Cheese
macaroni and cheeseUnable to print recipe because facebook /login box blocks ingredients. Please correct.
Macaroni and CheeseOklahoma
Might be better than Grandma'sI had to try this recipe. I love macaroni and cheese and for years I've been making and eating my grandma's recipe. I never thought anything could compare, but this might have done it. I loved it. Everyone else loved it. Everyone wanted this recipe for themselves and I told them exactly where they could get it! Who thought there could ever be a delicious and healthy macaroni and cheese. The only downside was finding the soy cheese and margarine around where I live. We don't have stores that offer those types of substitutions.
- Preheat oven to 350°F.
- 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 Tbsp 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 1/2 cup of cheese.
- To make topping
- Mix 3 Tbsp melted margarine with panko crumbs until evenly coated and sprinkle over macaroni and cheese. Bake in preheated oven for 30 minutes.
- Serve warm.