Rosemary's Mac & Cheese
Ingredients
2 x 900 gr package of pasta - elbow is preferred shape
16 cups of skim milk
2 blocks of cheese 400-450-500 gram package- old cheddar preferred
6 Tbsp vegetarian chicken seasoning (vegetarian soup base from Bulk Barn)
3/4 cup margarine
Crumb Topping
3/4 cup breadcrumbs
1 tbsp salted margarine
3/4 tsp. granulated garlic
1 tbsp parsley finely chopped(or dried)
Cook the macaroni in a large pot of salted water according to package directions just until al dente.
Drain and return to pot without rinsing. Stir in margarine and milk. Heat on low heat stirring frequently until steam beginning to rise. Stir in Chicken soup base, stir well. Stir in grated cheese, stirring frequently until melted. Add salt to taste. Allow to sit for a few minutes until thickened. Place in greased pans. Sprinkle crumb mixture on top. Bake 10 to 15 minutes in 350 degree F oven. Serve.
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