I made this randomly yesterday and posted a photo on my Instagram story. Within minutes I had a bunch of DMs asking for the recipe- but the funny thing is I didn’t measure anything out when I made it! It’s pretty hard to mess up mac and cheese though, and I will do my best to explain how I did it!
1 cup dry macaroni
1/4 cup (or more if needed) non-dairy milk
1/2 cup (or more if you want) vegan cheese shreds. I used Daiya cheddar
1 tbsp flour
1 tbsp nutritional yeast
1/4 tsp pepper
1/4 tsp paprika
I added in shredded kale and seitan bacon (bought from Envie, our local vegan restaurant in Halifax). You could also use tofu bacon, coconut bacon, etc.
Boil the pasta. Drain it and put in back in the pot. Add the almond milk, flour and half the cheese. Turn up the heat to medium/high and stir until it’s combined, and the cheese melts and coats the pasta. Add the nutritional yeast, spices and rest of the cheese. Keep stirring to make sure it melts and nothing gets stuck to the bottom. Add the shredded kale and seitan bacon and cook for about 1 minute. Done! Plate it and enjoy.