Ingredients

The following ingredients have 8 Servings
  • 16 oz macaroni noodles (regular or gluten free; cooked al dente)
  • 1/4 cup vegan butter
  • 1/4 cup flour (or gluten free flour)
  • 2 1/2 cup full fat coconut milk
  • 1/2 tsp paprika
  • 1 tsp garlic salt
  • 1/4 tsp black pepper
  • 16 oz Plant Based Chedar Cheese (block or slice (not shreds))

Instruction

  • Boil macaroni noodles according to package and cook to al dente. Drain and place in 13x9 inch casserole dish. Set Aside.
  • Take your plant based cheddar cheese and chop or shred it. Set aside.
  • In medium to large sauce pan melt vegan butter, add in flour and cook until it comes together and is bubbly.
  • Stir in coconut milk and continue to heat over medium heat stirring often.
  • While the milk is heating add in spices ; paprika, garlic salt, and pepper.
  • Once the milk mixture begins to thicken stir in the vegan cheese. Remove from heat and continue stirring until the cheese is melted.
  • Pour the cheese mixture over the cooked noodles. Stir to coat all the noodles.
  • At this stage you can enjoy or top with some additional shredded cheese and place in a 350 degree oven for 20 minutes unitl bubbly and golden around the edges.
  • Serve and enjoy!