• 2/3 cup whole grain macaroni
• 1 tblsp salt
• 2 tblsp vegetable oil
• 6-ounce package fresh portabella mushrooms
• ½ tblsp garlic-parsley powder
• ½ tblsp onion powder
• 4 tblsp vegetable oil
• 2/3 cup soy milk
• 12-ounce block of cheddar soy cheese
• 2 tblsp margarine

Cook macaroni as directed on package. Stir in salt and oil while cooking. Drain cooked macaroni and place in a serving bowl. Slice gills off mushrooms and set aside for later use. Chop mushrooms and saute in a frying pan for about 3 minutes with oil, onion powder and garlic-parsley powder. Gently fold sauted mushrooms into cooked macaroni. Slice the soy cheese. In a small sauce pan and over a low heat, blend the sliced cheese, margarine and soy milk. Stir the mixture continuously until the cheese is completed melted. Evenly coat the macaroni with the cheese mixture and fold in gently. Sprinkle the sliced gills all over top of the macaroni. Serve hot. Serves 6.

Submitted by: Mazina Nisbett