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Baked Mac and Cheese


I decided I’d try to make some mac and cheese tonight, the baked variety that is.  The only thing I’d change about it recipe (if I really wanted to make it intense) would be to add even more cheese or add an additional kind of vegan cheese with the Daiya.

Emily’s Baked Mac (serves 2-4)


2 servings whole wheat penne pasta, just under cooked
1 (or more) cup(s) daiya cheddar cheese (or other vegan cheese, or regular cheese if you are veggie)
1/4 cup diced red onion (or white onion, whatever you have)
5 saltine crackers
curry powder
1/2 cup soy (or other non dairy) milk
1 tbsp minced garlic
1 tbsp nutritional yeast (optional)
sliced yellow or red tomatoes (optional – not in these pictures because the friend who shared this with me is allergic to them)


Spray a half-size baking pan with Pam cooking spray.  (If you want to use a full size pan you’ll need to at least double the recipe).  Pour in cooked pasta, onions, garlic, salt/pepper, (sprinkle on) paprika+curry powder+oregano, nutritional yeast.  Mix these together in the pan with a spoon.  Next, if using tomato slices, put them on top of this mixture.  After that, top with cheese (you may want to use more than one cup).  Crumble up the saltines and sprinkle them on top.  Sprinkle again with spices and a little bit of nutritional yeast.  Salt/pepper.  Finally, pour the 1/2 cup of “milk” into the pan so that the mixture doesn’t dry out.  It should fill the bottom about 1/3 of the way, if it doesn’t, add some more.  Cook on 400 until cheese is melted and it is bubbly.  Enjoy!

PS: I ate this with fresh sauteed green beans (from our garden) and mushrooms, cooked with a little red wine vinegar, salt, and pepper.

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