No-Bake Macaroni and Cheese
Ingredients:
8 ounces 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
Procedure:
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.
