
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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