Here is a twist on my simple Macaroni and Cheese recipe. I do this one every Thanksgiving.

Ingredients

1 bag of whole wheat/grain macaroni

2 1/2 cups vegan milk alternative

2 cup soy cheese of choice (optional)

3 tbsp nutritional yeast

2 tbsp soy butter

sea salt to taste

1 can organic vegan friendly mushroom soup

1 container Toffuti vegan alternative cream cheese

Ener-G egg replacer (equivalent of 2 eggs)

Directions

Preheat oven to 350 degrees. Cook macaroni according to instructions on box. Drain and rinse with hot water. In pot mix milk, butter, mushroom soup and nutritional yeast. Heat for 5 minutes on medium heat. Place cooked noodles in baking pan of choice add cream cheese, sea salt, 1 cup of cheese, egg replacer, and mushroom soup mix, Mix well, top with remaining cheese and bake for 20 to 30 or until a nice bubbly brown.

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