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- 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.)
  • 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.