This is macaroni and “cheese” is the very best, and it is sooooo crazy easy. There are very few ingredients, but it is all about the stirring. You need to stir this concoction to turn the ingredients into a yummy sauce. We top it with Weetabix cereal because my husband’s mother always put Wheaties on top of macaroni and cheese. It seemed strange to me at first, but now I love it. You can leave off the cereal or substitute bread crumbs.
- 8 ounces whole wheat macaroni noodles
- 8 ounce bag of daiya mozzarella style shreds
- 1 and 1/4 cups of soy milk
- 3 tablespoons of whipped earth balance organic buttery spread
- 1 and cup of Weetabix cereal (optional)
Boil noodles according to package directions. Preheat oven to 350º. Put noodles in a 8×8 glass baking dish. Add cheese. Stir to distribute cheese. Pour milk over noodles and add butter. Place on the bottom rack. Bake for 11 minutes. Remove from the oven and stir well. Return to the bottom rack and bake for another 11 minutes. Remove from the oven and stir well again. All the cheese should have melted into a creamy sauce by now; if not, bake a bit longer. Crush and sprinkle Weetabix over the noodles and bake on the middle rack for an additional 5 minutes.
This makes 6 meal size servings. Each serving contains 319 calories, 14 grams of fat, 4 grams of saturated fat, and 8 grams of protein. It reheats nicely in the microwave. Enjoy!