Macaroni and Cheese

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Macaroni & Cheese

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound elbow macaroni

2 tablespoons olive oil

1 onion -- finely sliced

1/2 teaspoon salt

1 cup cheddar cheese -- grated (soy)

1 1/2 cups soy milk

1/2 cup grated soy Parmesan

parsley -- finely chopped, to taste

 

Boil macaroni according to package instructions.

 

Heat olive oil in skillet or saute pan. Saute the onions on medium about 10

minutes, stirring occasionally. Add salt and continue sauteing until onions are

well cooked and slightly crispy (about 10 more minutes).

 

Preheat oven to 350F.

 

In a small saucepan, combine cheddar, milk, and most of the Parmesan. Melt and

mix over a low flame.

 

In an 8 x 13 baking dish, combine all ingredients and mix thoroughly.

 

Bake uncovered at 350F for 15 minutes.

 

Serve sprinkled with remainder of the grated Parmesan and freshly chopped

parsley.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 636 Calories; 20g Fat (28.1% calories

from fat); 24g Protein; 89g Carbohydrate; 4g Dietary Fiber; 30mg Cholesterol;

462mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3

Fat; 0 Other Carbohydrates.

 

NOTES : serves 4 to 6

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