Baked Macaroni and Cheese
Related recipes: Basics,
Cheese, Chile
Peppers, Corn-Free,
Dairy Foods, Delicious Living Magazine, Eggs, Onions, Pasta, Soy, Sweet Pepper,
Vegetarian
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 Tbsp (10g) grated onion (optional)
2–3 Tbsp (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.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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