Kree'S Baked Macaroni And Soy Cheese – a delicious recipe with elbow macaroni, cheddar cheese, Egg Beaters, soymilk, salt, soy margarine. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 350 degrees.
2
Cook macaroni according to package directions until al dente.
3
Drain macaroni and pour into baking dish that's been lightly sprayed with non-stick cooking spray.
4
Add soy cheese, Egg Beaters, soy milk, salt and pepper; mix thoroughly.
5
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!).
6
Bake for 30-40 minutes or until it is well melted and the top is slightly browned.
7
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.
8
I'm usually pretty liberal with the cheese; I probably use more like 2 1/4 cups!
305
kcal
Calories
23
g
Fat
5
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups uncooked elbow macaroni, 2 cups soy cheddar cheese (I use Galaxy Foods Veggie Shreds - it's the best soy cheese I've found), 1/4 cup Egg Beaters egg substitute or 2 egg whites, 1 1/2 cups soymilk, and more.
Yes, Kree'S Baked Macaroni And Soy Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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