The 'Cheesiest Mac n Cheese' Ever (V, V+, GF)
November 20, 2019
Ingredients
- 2 cups dry gluten free elbow pasta (I use Barilla)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/3 teaspoon onion powder
- 1/2 cup non dairy milk unsweetened (I use Silk Protein Cashew Almond)
- 2 tablespoons vegan sour cream (I use Tofutti)
- 1/2 cup began parmesan (I use Good Earth)
- Salt and pepper to taste
- 1 teaspoon yellow mustard
- 1/3 cup of peas - optional (or broccoli or carrots)
Directions
- Step 1 Start by putting 2 cups of dry pasta into a pot of boiling water (if adding a vegetable, can put that in the pot as well) and cook until done – check after 6 minutes.
- Step 2 In a large sauce pan, add all of the other ingredients and stir while turning the heat on low. Continue stirring until all ingredients melt into one another, and using a small spoon, taste the flavors (everyone has their childhood favorite tastes and this is the time to modify or add anything needed).
- Step 3 If it starts to get to thick just take a small scoop of water from the cooking pasta and add to the sauce and continue stirring it in.
- Step 4 When pasta (and optional vegetable) is ready, remove from heat and drain and then add to the sauce pan.
- Step 5 Stir together and turn off heat and then serve!
- Step 6 ***When I was playing around with this, I wanted cheesy and flavorful and it surpasses all expectations!
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