1 box macaroni
1/4 olive oil
1/2 cup flour
1 3/4 cup soy milk (So Good)
1 - 10 oz can tomato soup
1 - 340g package of veggie ground round (Yves)
1/2 cup soy cheese
1 teaspoon salt
1 teaspoon pepper
bread crumbs (optional)
Cook pasta, drain and set aside.
Set oven to 350 degrees.
Cheese sauce:[br] In a large skillet, heat oil to medium heat, and slowly add flour whisking until smooth.
Slowly pour in soy milk. Whisk again until fully smooth.
Depending our your personal taste, add more flour (1/2 teaspoon at a time) to make mixture thicker, or add small amounts of soymilk to make mixture less thick).
Add entire can of tomato soup. Whisk....yes you guessed it....until smooth.
Add soy cheese. Continue mixing until all, or most of the cheese is melted.
Turn off stove, remove skillet from the heat.
Add veggie ground round and mix well.
Prep:[br] Place macaroni into a casserole dish (or 2 depending on size).
Add desired amount of cheese sauce to pasta.
If you're a carb addict like me, spinkle bread crumbs on top.
Put in oven and bake for 25 minutes.
Once cooked, you can squirt some ketchup on it! It's FABULOUS!