Plant-Based Stove Top Mac and Cheese
-
- Prep
- -
-
- Total
- -
-
- Serving
- -
Ingredients
- 16 oz Elbow Macaroni
- 32 oz Unsweetened Almond Milk
- 2 C Water
- 3 T Olive Oil
- ½ t Garlic Powder
- ½ t Onion Powder
- 1 t Salt
- ¼ t Pepper
- 2 – 7oz Bags of Vitalite Cheddar Shreds
- 1 ½ T Dijon Mustard
- 2 T Tahini Paste
- 1 8oz bag Hot Peatos, crushed (optional)
Directions
- Add the first 8 ingredients to a large pot and bring to a boil.
- Add the macaroni and reduce the heat to medium-low. Simmer for 8 -10 minutes or until noodles are done.
- Remove from heat and add cheese, mustard and tahini. Stir until cheese is melted. Adjust seasoning with salt and pepper to taste. Top mac and cheese with crushed Hot Peatos and serve immediately.
