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Macaroni and Cheese with Yves Veggie Dogs https://www.metro.ca/userfiles/image/recipes/Macaroni-fromage-saucisses-Veggie-1881.jpg PT30M PT1H00M PT1H32M
Preheat oven to 350°F/180°C. Cook macaroni according to package directions. Drain well but do not rinse under water.In saucepan, sauté onion in oil over medium heat for 5 minutes or until onion is soft.Add flour, mix well and cook for 1 minute, stirring to prevent burning.Remove from heat for 2 minutes and gradually add 1 cup (250 mL) milk. Return to heat and slowly add remaining milk.Cook for 5-10 minutes, stirring occasionally, until sauce is smooth and thickened. Add 2 cups (500 mL) cheese, (set 1/2 cup / 125 mL aside for topping), mustard, Worcestershire sauce, salt, nutmeg, pepper, parsley and stir until cheese is melted.Add pasta, Yves Veggie Dogs, stir and transfer to lightly oiled 8 x 8 in. (20 x 20 cm) baking dish.Top with remaining cheese and bake 30 minutes or until heated through.
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3 cups (750 mL) dry macaroni 1 minced, small onion 3 Tbsp. (45 mL) olive oil 3 Tbsp. (45 mL) unbleached white flour 3 cups (750 mL) 1 % milk 2 Tbsp. (30 mL) Dijon mustard 2 1/2 cups (625 mL) shredded low-fat cheddar cheese 1 Tbsp. (15 mL) Worcestershire sauce 1 1/2 tsp. (8 mL) Salt 1/2 tsp. (3 mL) nutmeg 1/4 tsp. (1 mL) white pepper 1/4 cup (60 mL) fresh parsley 1 chopped jumbo veggie dogs, veggie or tofu wieners
Macaroni and Cheese with Yves Veggie Dogs

Macaroni and Cheese with Yves Veggie Dogs

Rate this recipe
5 Votes
6
servings
0:30
Preparation
1:00
COOKING
1:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    dry macaroni
  • 1
    minced, small onion
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 3 Tbsp.
    (45 mL)
    unbleached white flour
  • 3 cups
    (750 mL)
    1 % milk
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 2 1/2 cups
    (625 mL)
    shredded low-fat cheddar cheese
  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
  • 1 1/2 tsp.
    (8 mL)
    Salt
  • 1/2 tsp.
    (3 mL)
    nutmeg
  • 1/4 tsp.
    (1 mL)
    white pepper
  • 1/4 cup
    (60 mL)
    fresh parsley
  • 1
    chopped jumbo veggie dogs, veggie or tofu wieners
Imprimer ma sélection

Preparation

Preheat oven to 350°F/180°C. Cook macaroni according to package directions. Drain well but do not rinse under water.

In saucepan, sauté onion in oil over medium heat for 5 minutes or until onion is soft.

Add flour, mix well and cook for 1 minute, stirring to prevent burning.

Remove from heat for 2 minutes and gradually add 1 cup (250 mL) milk. Return to heat and slowly add remaining milk.

Cook for 5-10 minutes, stirring occasionally, until sauce is smooth and thickened. Add 2 cups (500 mL) cheese, (set 1/2 cup / 125 mL aside for topping), mustard, Worcestershire sauce, salt, nutmeg, pepper, parsley and stir until cheese is melted.

Add pasta, Yves Veggie Dogs, stir and transfer to lightly oiled 8 x 8 in. (20 x 20 cm) baking dish.

Top with remaining cheese and bake 30 minutes or until heated through.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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