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


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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