Easy Macaroni And Soy Cheese Food

EASIEST MAC-N-CHEESE EVER!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.

KREE'S BAKED MACARONI AND SOY CHEESE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions until al dente.
• Drain macaroni and pour into baking dish that's been lightly sprayed with non-stick cooking spray.
• Add soy cheese, Egg Beaters, soy milk, salt and pepper; mix thoroughly.
• 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!).
• Bake for 30-40 minutes or until it is well melted and the top is slightly browned.
• 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.
• I'm usually pretty liberal with the cheese; I probably use more like 2 1/4 cups!

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

EASY MACARONI AND CHEESE

Steps:

• Melt butter in a saucepan over a medium heat.
• Stir in flour and salt.
• Add milk and macaroni to saucepan, and bring to a boil.
• Reduce heat, and cover.
• Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Add cheese, and stir until cheese melts.
• Serve.

VEGAN MACARONI AND CHEESE (SOY FREE!)

Steps:

• Cook the pasta in boiling water according to its instructions. Turn off heat and drain.
• Add margarine, yeast, salt, garlic powder, onion powder, paprika, and rice milk to pasta. Stir well.
• Add shredded cheese substitute and water. Stir well. Return pot to low heat, stirring regularly, for 5 minutes until cheese is melted and well mixed.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

MACARONI CHEESE IN 4 EASY STEPS

Steps:

• Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
• Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
• Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon - it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
• Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.
• EQUIPMENT: 1 small saucepan with lid, 1 large saucepan, 1 medium saucepan, colander, chopping board, sharp knife, grater, wooden spoon, ovenproof dish

EASY MACARONI AND SOY CHEESE

Steps:

• Cook macaroni in boiling water, according to package directions.
• While the pasta is boiling, melt margarine in a medium saucepan over medium heat.
• Add flour until bubbly.
• Slowly add 1 cup soy milk.
• Bring to a boil, stirring constantly (a whisk works well).
• If the sauce does not thicken, add another Tbsp of flour.
• If using cheese that is not already shredded, grate cheese.
• Add slowly, stirring until the sauce thickens and you get the consistency you desire.
• I recommend using the full 8 oz of cheese!
• Add more soy milk if mixture gets too thick while stirring in the cheese.
• Add salt, if desired.
• Drain cooked pasta and mix in cheese sauce.
• Enjoy!
• Note: Many types of soy cheese, including Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.