Nondairy Macaroni and Cheese
Making macaroni and cheese from scratch doesn’t have to be difficult. Homemade tastes better, and you can add variety by using different-shaped pasta noodles. This nondairy version looks and tastes very similar to traditional recipes.
Soy cheese works best for this recipe (because of its melting quality), but some varieties contain casein. If you can’t use it, try using nondairy pepper jack or American-style cheese.
Cooking time: About 20 minute
Yield: 8 servings
1/2 cup dairy-free, trans-fat-free margarine
1/2 cup flour
1/2 teaspoon salt
4 cups soymilk (or your choice of plain nondairy milk)
12 ounces cheddar-style soy cheese, grated (Caution: Cheddar-style soy cheese may contain casein, so read the label.)
16 ounces small whole-wheat pasta
Freshly cracked black pepper
15-ounce can of stewed tomatoes (optional)
Dash of cayenne pepper (optional)
In a small saucepan, melt the margarine over low heat, and then add the flour and salt. Cook for about 2 minutes, stirring constantly as mixture bubbles.
Slowly stir in the soymilk, and then add the cheese. Cook over medium-high heat until the mixture begins to boil, about 6 minutes. Stir constantly to keep soy cheese blended. Remove from heat.
In a large saucepan, bring 8 cups of water to a boil. Add pasta and cook for 8 minutes. Drain. (To save time, cook the pasta while the cheese sauce is cooking.)
Add the cheese sauce to the hot pasta and toss well with a wooden spoon. Serve with lots of freshly cracked black pepper.
Add stewed tomatoes and/or cayenne pepper, if desired.
Spoon the mac and cheese into an oiled baking dish and sprinkle some bread crumbs on top. Pop it into the oven and bake for 20 to 30 minutes at 350 degrees, or until top is golden brown.
Per serving: Calories 458 (169 from Fat); Fat 19g (Saturated 5g); Cholesterol 0mg; Sodium 786mg; Carbohydrate 51g (Dietary Fiber 7g); Protein 23g.