15 minute Stove-Top Macaroni and Cheese

Feb 12, 2021February 12, 20210 2
Cook with Us: Easy, Fresh and Colorful Meals
in Pasta

Prep

2 min

Cook

13 min

Level

Easy

Rating

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Ingredients

8 oz elbow macaroni noodles (preferably whole grain)
1 tablespoon vegan buttery spread
1 ¼ cups unsweetened almond milk
1 package GO Veggie! Lactose and Soy Free Cheddar Shreds (about 2 ½ cups)
2 tablespoons flaxseed meal, optional
Salt and freshly ground black pepper, to taste

Recipe details

Servings Per Recipe
4
Calories
383kcal
Carbs
48.6g
Fat
12.1g
Protein
19.8g

Instructions

1.Cook noodles according to package directions in a large pot. Drain and then pour back into the pot.
2.Reduce heat to low and immediately add in buttery spread, almond milk and GO Veggie! Cheddar Shreds. Gently stir with a wooden spoon until cheese begins to melt and form into a nice and thick sauce. If it’s WAY too thick, add in ¼ cup more of almond milk, just remember we want creamy, not soupy mac and cheese.
3.Stir in flaxseed meal for added nutrition if desired. Add salt and pepper to taste. Makes about 4 servings. Enjoy!
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