Easy Macaroni and Soy Cheese

READY IN: 20mins
Recipe by Kree

A delicious alternative to regular mac 'n cheese! This recipe can be dairy-free if you use soy margarine, and it tastes just as good as the original!

Top Review by love4culinary

I really enjoyed this, and was really happy to find it as I wasnt sure how to go about making mac cheese with soy cheese. I definitely needed the salt and black pepper, but it was very good overall. I had to add a bit of milk because it did get a bit too thick, but other than that all worked out well :-) Very yummy... might add broccoli or some veggie next time for spunk! :-) Thanks Kree!!! my dairy-free buddy!!!

Ingredients Nutrition

Directions

  1. Cook macaroni in boiling water, according to package directions.
  2. While the pasta is boiling, melt margarine in a medium saucepan over medium heat.
  3. Add flour until bubbly.
  4. Slowly add 1 cup soy milk.
  5. Bring to a boil, stirring constantly (a whisk works well).
  6. If the sauce does not thicken, add another Tbsp of flour.
  7. If using cheese that is not already shredded, grate cheese.
  8. Add slowly, stirring until the sauce thickens and you get the consistency you desire.
  9. I recommend using the full 8 oz of cheese!
  10. Add more soy milk if mixture gets too thick while stirring in the cheese.
  11. Add salt, if desired.
  12. Drain cooked pasta and mix in cheese sauce.
  13. Enjoy!
  14. Note: Many types of soy cheese, including Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.

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