Baked Macaroni and Cheese

Yield: 4 servings

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.