Easy Macaroni And Soy Cheese Recipes

EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a large pot on medium-high heat, gently heat the milk to a simmer.
• Add in the elbow macaroni. Cook until the pasta is tender.
• Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
• Sprinkle with parsley and serve!
• Enjoy!

EASIEST MAC-N-CHEESE EVER!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

EASY MACARONI AND SOY CHEESE

Steps:

• Cook macaroni in boiling water, according to package directions.
• While the pasta is boiling, melt margarine in a medium saucepan over medium heat.
• Add flour until bubbly.
• Slowly add 1 cup soy milk.
• Bring to a boil, stirring constantly (a whisk works well).
• If the sauce does not thicken, add another Tbsp of flour.
• If using cheese that is not already shredded, grate cheese.
• Add slowly, stirring until the sauce thickens and you get the consistency you desire.
• I recommend using the full 8 oz of cheese!
• Add more soy milk if mixture gets too thick while stirring in the cheese.
• Add salt, if desired.
• Drain cooked pasta and mix in cheese sauce.
• Enjoy!
• Note: Many types of soy cheese, including Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.

KREE'S BAKED MACARONI AND SOY CHEESE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions until al dente.
• Drain macaroni and pour into baking dish that's been lightly sprayed with non-stick cooking spray.
• Add soy cheese, Egg Beaters, soy milk, salt and pepper; mix thoroughly.
• Dot with margarine and sprinkle with breadcrumbs and/or soy parmesan (I also sprinkle this with garlic powder sometimes to give it a little zip!).
• Bake for 30-40 minutes or until it is well melted and the top is slightly browned.
• NOTE: Some soy cheeses (including Veggie Shreds) contain casein, a milk protein; to make this recipe completely dairy-free you would need to buy a vegan brand.
• I'm usually pretty liberal with the cheese; I probably use more like 2 1/4 cups!

SUPER MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside.
• Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce.
• Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole.
• If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.