Mexican Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups Cheddar Style Daiya Shreds2 cups Unsweetened Soy Milk2 T Nutritional Yeast2 T Earth Balance1 box elbow macaroni, cooked2-packages of Yves Veggie Ground round1-2 Red bell peppers choppedTaco Seasoning (1-2 T)
Cook pasta according to package instructions. Drain. Preheat oven to 350°F. Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add nutritional yeast.
Stir in the milk and then add the cheddar. Cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir the macaroni, cheeze sauce, veggie grounds, taco seasoning and red bell peppers together.
Bake for 30 minutes.
Makes at least 10 servings and is great reheated as leftovers.
Number of Servings: 10
Recipe submitted by SparkPeople user KARMADEBT.
Stir in the milk and then add the cheddar. Cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir the macaroni, cheeze sauce, veggie grounds, taco seasoning and red bell peppers together.
Bake for 30 minutes.
Makes at least 10 servings and is great reheated as leftovers.
Number of Servings: 10
Recipe submitted by SparkPeople user KARMADEBT.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 457.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.5 g
- Protein: 11.0 g
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