Macaroni & Cheese
12 oz. macaroni noodles
7 cups filtered water
1 tbsp. tumeric
2
tbsp. non-hydrogenated
expeller-pressed oil
2 cups soy cheese
½ tsp. sea salt
-
Cook noodles al dente΄
with sea salt. Drain
in colander. Run cold
water over noodles to stop the cooking process.
-
Add noodles to cheese mixture.
Mix well.
-
Place in lightly oiled
casserole dish, top with pats of non-hydrogenated expeller-pressed
oils. Bake at 350 degrees for 20 minutes.
Allow to cool before slicing.
Yields:
4 servings