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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Baked Macaroni and Cheese BAKED MACARONI AND CHEESE Ingredients Directions Notes and variations References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 1 cup (75g) elbow macaroni (uncooked) 1 cup (130g) shredded cheddar cheese 1 egg 2/3 cup (160mL) unflavored soy drink 1/4 tsp (2g) salt (sea salt if on a corn-free diet*) 1/8 tsp (0.5g) paprika Pinch cayenne pepper 1/4 cup (40g) diced green bell pepper and roasted red pepper (optional) 1 Tbsp (10g) grated onion (optional) 2–3 Tbsp (15–25g) seasoned bread crumbs or grated Parmesan cheese for topping Directions Preheat oven to 350°F (175°C). Prepare macaroni to al dente. Place macaroni in buttered baking dish with alternating layers of cheese. Combine egg, soy drink, salt, paprika, cayenne, and optional toppings. Pour this over casserole. Sprinkle breadcrumbs and/or Parmesan cheese on top. Bake for about 30 minutes, until is well melted and top is slightly browned. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

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