Baked Macaroni and Cheese
Related recipes: Basics,
Cheese, Chile Peppers, Corn-Free, Dairy Foods, Delicious Living Magazine, Eggs, Main
Dishes, Onions, Pasta,
Side Dishes, Soy, Sweet Pepper, Vegetarian
Preparation facts
Yield: 4 servings
Ingredients
1 cup (75g) elbow macaroni (uncooked)
1 cup (130g) shredded cheddar cheese
1 egg
2/3 cup (160mL) unflavored soy drink
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/8 tsp (0.5g) paprika
pinch cayenne pepper
1/4 cup (40g) diced green bell pepper and roasted red pepper
(optional)
1 Tbs (10g) grated onion (optional)
2–3 Tbs (15–25g) seasoned bread crumbs or grated
Parmesan cheese for topping
Directions
Preheat oven to 350°F (175°C).
Prepare macaroni to al dente. Place macaroni in buttered baking dish
with alternating layers of cheese.
Combine egg, soy drink, salt, paprika, cayenne, and optional toppings.
Pour this over casserole. Sprinkle breadcrumbs and/or Parmesan cheese on top.
Bake for about 30 minutes, until is well melted and top is slightly
browned.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 288
Calories from Fat 125 (43%)
% Daily Value*
21%Total Fat 14g
38%Saturated
Fat 7.6g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 3.9g
32%Cholesterol 96mg
16%Sodium 375mg
5%Potassium 181mg
8%Total
Carbohydrate 25g
6%Dietary
Fiber 1.5g
Sugars 2g
Sugar Alcohols 0g
31%Protein 16g