Ingredients 12 ounce elbow macaroni
1 egg
½ cup plain soy milk
1 ½ cups dairy milk
2 Tablespoons butter, melted
1 ¼ cups shredded soy cheddar cheese
1 ¼ cups shredded dairy cheddar cheese
1 teaspoon powdered mustard
2 Tablespoons soy sour cream
1 ½ cups soy crumbles (frozen, ready to use)
½ teaspoon cayenne pepper (adjust for less spicy)
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
Topping ¼ cup butter, melted¼ teaspoon garlic powder½ teaspoon onion powder¼ cup parmesan cheese1 cup bread crumbs
Instructions Preheat oven to 350° F.
Grease a 2 quart baking dish.Cook macaroni according to package directions except cook for approximately for 5 minutes (macaroni will not be fully cooked).In large mixing bowl, whisk together egg through soy sour cream ingredients; set aside.In skillet, add soy crumbles, cayenne pepper through black pepper, stir for 2 to 3 minutes or until browned.Add crumble mixture to milk mixture; stir to blend.Transfer drained macaroni to prepared baking dish.Pour crumble mixture over macaroni.In small bowl, add all topping ingredients, blend together.
Sprinkle over macaroni.Bake uncovered 30 to 35 minutes.
Serve immediately.
Notes Yield: 6 servings
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