Monterey Jack & Cheddar Mac-n-Cheese
- 4 cups penne pasta, dried
- 3 cups soy milk
- 6 tablespoons flour
- 1 package GO Veggie! Lactose Free Monterey Jack & Cheddar Shreds
- 1 4-ounce package sliced crimini mushrooms
- 1 tablespoon kosher salt
- ½ cup Panko breadcrumbs
- Nonstick Vegetable spray, as needed
Preheat oven to 350 degrees.
Bring 1 gallon of water to a boil. Add pasta and cook according to package directions, making sure to stir to prevent sticking, about 12 minutes total.
While the water is boiling and pasta is cooking, place soy milk into a saucepan. Add flour and whisk to remove any clumps and incorporate. Place over medium- high heat and continue to stir until the mixture thickens. Add the shreds, and stir with a whisk to incorporate. Season with salt and reserve warm till pasta is done.
When pasta is tender, drain. Place pasta, still warm, back in the pot. Pour cheese sauce mixture over the top, add the mushrooms and stir to coat well. Transfer the mixture into an ovenproof dish.
Sprinkle the top of the pasta mixture with Panko and lightly spray with the nonstick spray. Place in the oven and bake until colored evenly, about 12-14 minutes. Remove and let cool for 3 to 4 minutes and serve.