Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Cook noodles according to package directions in a large pot. Drain and then pour back into the pot. 
  • 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. 
  • Stir in flaxseed meal for added nutrition if desired. Add salt and pepper to taste. Makes about 4 servings. Enjoy!