If you can tolerate casein this is delicious. I can't usually but the pasta provides a good soluble fiber base. We had a couple of leftover chicken hot dogs, too. Very yummy.
Macaroni and Cheese
2 tablespoons butter 2 tablespoons flour 1 1/2 cups plain soy milk 1 packed cup shredded cheddar-flavor soy cheese (I used mild cheddar-flavor SoyaKaas) 1/4 cup crushed tomatoes 1/2 teaspoon sugar Salt, black or white pepper, cayenne pepper, and prepared yellow mustard 1/2 pound small elbow macaroni, cooked until barely done
1. In a small saucepan, melt the butter over low heat, blend in flour and cook about 2 minutes. 2. Beat in the milk and cook over medium heat, stirring constantly, until the mixture comes to the boil and thickens. Remove from heat. 3. Stir in the cheese until melted, then the crushed tomatoes and sugar. Season to taste with the salt, peppers, and mustard. 4. Stir in the macaroni. 5. Pour into a shallow, buttered or sprayed baking dish and bake in a preheated 400 degree oven until the surface browns, 25 to 30 minutes. Serves 4 with accompaniments. -–adapted from http://www.thefoodmaven.com/radiorecipes/mac_cheese.html