Saturday, February 4, 2012
Baked macaroni & cheeze
It has been a long time since I ate Kraft dinner. Not to say it wasn't good, because that florescent orange cheese powder was good, until I realized what was in it.
I have changed my ways, since I was 14. After school going over to friends houses, and munching a bowl topped with ketchup. This is a much better healthier option and might I add tastier! It still needs ketchup....
Baked Macaroni & cheeze
4 cups macaroni noodles-cooked
2 tbsp earth balance butter
2 cups soy milk
1 cup nutritional yeast
1 tsp prepared mustard (the yellow kind)
1 tsp garlic powder
1 1/2 tsp sea salt
2 tbsp cornstarch
1 tsp apple cider vinegar
3 slices of bread-cubed
1 tbsp earth balance-melted
Cook macaroni according to package.
While pasta is cooking, in a blender combine all seven ingredients.
Drain macaroni and mix in butter. Pour the blender ingredients into pasta.
On medium high heat, stir until thickens ( usually a minute or so).
Pour into greased 8x8 cake pan.
In a small bowl combine bread cubes and melted butter. Stir until coated.
Spread over top of macaroni. Bake at 375 for 10 minutes or just until bread cubes are toasted.