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Easy Macaroni Gratin With Soy Milk Recipe

Easy Macaroni Gratin with Soy Milk Recipe
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Serving : 2
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Prepare the ingredients before making Easy Macaroni Gratin with Soy Milk in your home. Then, follow these steps below to serve Easy Macaroni Gratin with Soy Milk for your family or friends.

Ingredients: Easy Macaroni Gratin with Soy Milk

  • 1/2 ☆Onion
  • 1/2 packet ☆Shimeji mushrooms
  • 1 small ☆Potatoes
  • 1 tbsp Olive oil
  • 4 tbsp Flour
  • 350 ml Soy milk
  • 1 1/2 tbsp White miso (or 1 stock cube)
  • 1/2 tsp Salt
  • 1 dash Pepper
  • 1 Cheese (melting type)
  • 1 dash Panko
  • 160 grams Macaroni

How to Make Easy Macaroni Gratin with Soy Milk

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Easy Macaroni Gratin with Soy Milk in your home by yourself.

    Step 1
  • Thinly slice the onion. Remove the stem of the shimeji mushrooms and tear into small pieces with your hands. Cut the potato into 1-cm cubes. You can use anything you like for the ☆ ingredients.
  • Step 2
  • Heat olive oil in a frying pan and fry the ingredients from Step 1 well. Cook the macaroni.
  • Step 3
  • Sprinkle the flour into the frying pan from Step 2, and continue frying until it is no longer floury. Then add the soy milk and dissolve in the white miso. Simmer on a low heat until it starts to thicken.
  • Step 4
  • Season with salt and pepper, add the cooked macaroni and stir. Pour into a heatproof dish.
  • Step 5
  • Top with cheese and panko to your liking. Bake for about 15 minutes in a 220℃ oven, and it's done when the cheese has melted.
  • Step 6
  • You could substitute the ☆ ingredients with whatever ingredients you like. This is made with onion, spinach, mushroom, and boiled egg. I topped mine with boiled eggs before adding the cheese.
  • Step 7
  • It's also great with onion, mushroom, and small shrimp. In my house, we like to use two different types of cheeses, or make it without any cheese at all.
  • Step 8
  • If you are using stock cubes instead of white miso, just add a little bit of salt. I use these bouillon stock cubes shown in the photo.
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