Chive and Cheddar Mac and Cheese

This is a place holder until I am well enough to get my own picture.

Here is a small twist and a really really easy way to make some vegan mac and cheese. You can cook the noodles while you make the cheese sauce then throw it all in a baking dish and save it for later or put it in the oven to brown.

This mac and cheese is really creamy from the chive and garlic (vegan) cream cheese. It also has that great cheddar flavor from the Daiya cheese. You could add in some veggies like broccoli to make it a bit healthier or just enjoy a little junk food 😉

Chive and Cheddar Mac and Cheese

  • 1 lb whole wheat noodles of your choice
  • 1 package Daiya cheddar cheese
  • 1/4- 1/3 cup vegan chive and garlic cream cheese
  • 1/4- 1/2 cup plain milk alternative
  • 1 teaspoon garlic powder
  • vegan parmesan cheese

Cook pasta according to package directions.

While pasta cooks, combine Daiya, cream cheese, milk alternative, and garlic powder in a sauce pot over medium heat. Stir till cheese melts and everything is well combine. *If cheese sauce is too thick you can add more milk to thin it out.

Drain noodles and return to pot. Stir in cheese mixture and turn out into a greased baking dish. Sprinkle with a little bit of parmesan cheese. You can cover the mac and cheese and store it or put it into a 350 degree oven until everything is lightly browned. To reheat later put pasta in a 350 degree oven for 20- 30 minutes or until lightly browned.

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