NUTRITIOUS RECIPES

Mac N Cheese with Veggie Cheddar and Monterey Jack Shreds

Makes 6 Serving(s)

Ingredients

4 cups penne pasta, dried
3 cups soy milk
6 tablespoons flour
1 package Veggie Shreds Cheddar & Monterey Jack Flavor (or simply substitute the Veggie Shreds with your favorite Galaxy product)
1 4-ounce package sliced crimini mushrooms
1 tablespoon kosher salt
½ cup Panko breadcrumbs
Nonstick Vegetable spray, as needed

Directions

Preheat oven to 350 degrees.

Bring 1 gallon of water to a boil. Add pasta and cook according to package directions, making sure to stir to prevent sticking, about 12 minutes total.

While the water is boiling and pasta is cooking, place soy milk into a saucepan. Add flour and whisk to remove any clumps and incorporate. Place over medium- high heat and continue to stir until the mixture thickens. Add Veggie Shreds, and stir with a whisk to incorporate. Season with salt and reserve warm till pasta is done.

When pasta is tender, drain. Place pasta, still warm, back in the pot. Pour cheese sauce mixture over the top, add the mushrooms and stir to coat well. Transfer the mixture into an ovenproof dish.

Sprinkle the top of the pasta mixture with Panko and lightly spray with the nonstick spray. Place in the oven and bake until colored evenly, about 12-14 minutes. Remove and let cool for 3 to 4 minutes and serve.