Pasta - Baked Macaroni & Cheeze

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* Exported from MasterCook *

 

Baked Macaroni & Cheeze

 

Recipe By :The Magic of Soy - GeniSoy Products

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups dry elbow macaroni

Sauce

2 tablespoons olive oil

1/3 cup whole wheat pastry flour

1 scoop Genisoy Natural Protein Powder (1/4 cup)

1/2 teaspoon dry mustard

pinch cayenne pepper

2 1/2 cups soy milk -- heated

1/2 cup nutritional yeast flakes

1 teaspoon salt

ground black pepper, to taste

1 tablespoon minced fresh parsley (optional)

OR

1 teaspoon dried parsley flakes (optional)

1/2 cup fresh, whole grain bread crumbs -- packed

1 tablespoon olive oil (optional)

 

Preheat the oven to 375F. Mist an 8 x 8 x 2-inch square baking pan with

nonstick cooking spray and set aside.

 

Cook the macaroni in boiling water until it is al dente. Drain it well and

return it to the saucepan. Cover and set aside.

 

Meanwhile, prepare the sauce. Place the 2 tablespoons olive oil in a 2-quart

saucepan, and heat over medium-high. Stir in the flour, protein powder,

mustard, and cayenne pepper. Cook for 1 minute, stirring constantly.

 

Gradually stir in the heated milk, a little at a time, whisking constantly. (It

will take about 5 to 7 minutes to add the milk. The sauce should continue to

bubble as you add the milk; if it doesn't, you are adding the milk too quickly.)

If necessary, cook the sauce until it is the consistency of thick cream, about 2

to 4 minutes longer. Remove from the heat and stir in the nutritional yeast

flakes. Season with the salt and black pepper. Pour the sauce over the cooked

macaroni, add the parsley, if using, and mix well.

 

Transfer the macaroni to the prepared baking pan. Sprinkle the bread crumbs

evenly over the top, and drizzle with the remaining 1 tablespoon of olive oil,

if desired. Bake for 25 to 30 minutes. Let stand for 5 minutes before serving.

 

 

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Per serving: 111 Calories (kcal); 10g Total Fat; (75% calories from fat); 4g

Protein; 3g Carbohydrate; 0mg Cholesterol; 551mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0