No-Bake Macaroni and Cheese(Adapted from EW)
8 ounces Barilla Plus elbow noodles
10 ounces frozen chopped broccoli
1 3/4 cups plain soy milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces shredded sharp white cheddar cheese
1 ounce shredded Parmesan cheese
1 teaspoon Dijon mustard
Bring a large pot of water to a boil and add pasta. Cook for 4 minutes and add frozen broccoli. Cook until the pasta and broccoli are just tender, for another 3 to 5 minutes.
In a small bowl, whisk together 1/4 cup soy milk, flour, garlic powder, salt and pepper.
In a large saucepan, add 1 1/2 cups soy milk and heat over medium-high until just simmering.
Add the wet flour mixture to the warm milk. Return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in both cheeses and mustard - stir until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
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This looks great, Joe! A perfect recipe for a vegetarian like myself..I will try this soon!
ReplyDeletei saw this recipe and just had to try it out - especially since it didn't seem especially heavy. i made it with cauliflower instead of broccoli, but it turned out scrumptious, as expected. i like the balance between the mild chedder flavors and the biting parmasean. thanks again!
ReplyDeletekann - let me know if you give it a try!
ReplyDeleteaayesha - Cool! I can't wait to try this with Cauliflower now! Thanks!