Time 50m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well. Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika. Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.
Yield 4 servings Number Of Ingredients 11 Steps:
Add potatoes, carrot, and onion to a boiling pot of water. Cook for 10 minutes or until fork-tender. Reserve two cups of boiled water, and drain the rest through a colander. Add cooked vegetables, cashews, salt, pepper, garlic powder, onion powder, and nutritional yeast. Put 1 cup (235 ml) of reserved boiled water into blend. Blend until well combined. If a smoother texture is desired, add more of the boiled water. Pour mix over cooked pasta and coat evenly. Garnish with paprika (optional). Enjoy!
Time 50m Yield 6 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish with cooking spray. Melt margarine in a saucepan over medium heat. Cook and stir onion and garlic in hot margarine until softened, about 5 minutes. Stir flour, mustard, and pepper into onions and cook for 30 seconds. Gradually pour in milk, stirring constantly until sauce thickens. Remove from heat and stir grated Cheddar cheese into the sauce until cheese is completely melted. Mix macaroni, cottage cheese, and Cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and Parmesan cheese. Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.
Time 57m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook macaroni according to package directions but two minutes less than suggested by the directions. Add the zucchini bites and cook an additional minute. Drain and rinse. Place 1/4 cup of your skim milk into a small saucepan over medium heat. Whisk in the powdered milk and dry mustard until there are no lumps. This step enriches the milk without adding fat. Now whisk in the corn starch until there are no lumps and the milk is warmed but not hot. Add in the remaining milk and turn off the heat. Mix in the egg substitute. Season with salt and pepper to taste. Guessing paprika, onion or garlic powder might be nice here as well. Prepare a 9 inch square pan with a coating of butter flavored cooking spray. After grating the cheese, reserve 1/4 of the amount for the top. Place 1/3 of the pasta and zucchini into the bottom of your baking dish. Cover with 1/2 of the remaining cheese. Repeat, with a second layer of pasta and cheese. Place the final third of pasta on top and cover with the reserved cheese. Pour custard into the casserole dish. You want this liquid to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less – just keep the proportion of 1/2 cup egg substitute and 1 tablespoon dry milk for each cup of skim milk. Bake at 350 for 40-50 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy). Tip from 3KillerB’s: this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
