|
-
Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------
Healthy
Macaroni and Cheese
- 12 oz
soy pasta (I used the brand Bella Terra Soia from Racconto)
- 1/4 cup
trans-free margarine (I used Smart Balance)
- 4-6 cloves
roasted garlic (see directions below)
- 3 Tbsp.
whole wheat pastry flour
- 2-1/2
cups plain soy milk (may use up to 3 cups depending
on how thick you like the sauce)
- 2-3 Tbsp.
Dijon mustard
- pinch
ground white pepper and salt
- 2 cups
shredded soy cheese, cheddar flavor
- 1 cup
shredded very sharp cheddar cheese (needed to intensify
the cheesy flavor)
- 1/4 cup
bread crumbs (I make these in my food processor from
the heels of whole grain breads)
- sprinkle
of paprika AND sprinkle of turmeric
|
-
Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------
|
Healthy
Macaroni and Cheese (cont.)
Directions:
- Preheat
oven to 350 F. Start roasting the garlic by putting cloves
with skins into a heavy skillet over medium high heat
turning frequently to keep from burning. When soft, they
are done. Cool a minute and remove skins.
- Prepare
the pasta, boiling a few minutes less than the directions
state. Drain. Melt the margarine in a 2 quart sized saucepan.
Add the garlic, mashing and then whisking.
- Add flour
1 Tbsp. at a time, stirring. Toast for a minute. Then
add the soymilk, 1/2 cup or so at a time, stirring or
whisking constantly until the sauce is thickened. Add
the mustard, pepper, and salt (if desired), bring all
to a slow boil.
- Take off
the sauce pan, stir in the cheeses, and add a bit more
soymilk if needed to desired consistency.
- Add pasta
to the cheese sauce, stirring to mix.
- Spray 2
quart baking dish with non-stick spray. Transfer the pasta
and sauce to the baking dish, top with bread crumbs, sprinkle
with paprika and turmeric. Bake in oven for 20-25 minutes,
until bubbly.
|
|