Homemade Soy Mac ‘n Cheese

Homemade Soy Mac ‘n Cheese

Serves: 4

Total time: 45 minutes

Ingredients

• 1 cup fat-free or low-fat soy milk
  
• 1 cup Lactaid low-fat cottage cheese (or other brand non-dairy cottage cheese)
  
• 1 1/2 cups Veggie Shreds reduced-fat cheddar cheese (or other brand soy-based cheese)
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 1 pound multigrain elbow pasta
  
• 3 tablespoons whole wheat bread crumbs
  

Cooking Instructions

1. Preheat oven to 400˚ F. Bring a large pot of water to a boil for the pasta.
   
2. In a saucepan, bring the soy milk to a boil over medium high heat. Lower the heat and stir in the cottage cheese, cheddar cheese, salt and pepper. Stir until the cheese is melted. Lower heat as much as possible to keep warm, but not bubbling.
   
3. Cook pasta until tender, but firm. Drain and return to its pot. Add the cheese sauce and stir well to combine.
   
4. Transfer the mixture to a baking dish or casserole and sprinkle the top with bread crumbs.
   
5. Bake for 25 to 30 minutes until bubbly and the top is golden. Serve immediately.
   

Nutritional Content

Per serving (2 cups): 411 calories, 50g carbohydrates, 5g fiber, 28g protein, 2g total fat, 1g sat fat, 126 mg sodium