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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 sauce thickness you prefer)
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 (intensifies the cheesy flavor)
1/4 cup bread crumbs
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.