- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My family loves this creamy mac and cheese made with non-dairy milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese! If you decide to bake this, add some breadcrumbs on top so they brown and turn crisp
Ingredient:
- 1 pound (450g) dried pasta like shells, elbows or penne
- 6 tablespoons (85g) vegan butter
- 6 tablespoons (48g) all-purpose flour
- 5 cups (1180ml) unsweetened non-dairy milk, like unsweetened soy milk
- 2 tablespoons Dijon mustard
- 1 cup (60g) nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/8 teaspoon fresh ground nutmeg
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon cayenne pepper, or more to taste, optional for some spice
- 1/4 to 1/2 teaspoon ground turmeric, optional for color
