Need an easy dish for your holiday dinner? This macaroni and cheese recipe is super easy, delicious, and it’s my Mother’s recipe, so I can assure you it’s good! It’s also a great weeknight dinner idea.
Soy Free Macaroni and Cheese
One package of pasta (Rice pasta or 100% whole wheat pasta work great and should be soy free.)
2 packages (8 oz) extra sharp cheddar, grated (I use Cabot Seriously Sharp)
Two Eggs (I have found soy free eggs at Whole Foods)
1-2 cups milk as desired(grass fed or unsweetened alternative milk)
Butter (optional-I use Kerrygold grass fed butter)
Boil pasta according to package directions. In a bowl, add egg, milk and optional butter and whisk until blended. In a deep, 8 x 11 baking dish, layer macaroni and cheese without placing top layer of cheese. Pour milk/egg mixture evenly into the dish until the mixture is at least 1/2 to 3/4 of the way up the dish. Bake on 350 for 15 minutes. Top with final layer of cheese and bake in five minute increments. You will know that the dish is done when you place a spoon on the side of the dish and the milk mixture is no longer liquid but also not dry either.