Creamy Mac and Cheese

Vegan || Gluten Free || 30 minutes

Ingredients 

1lb of gluten free elbow noodles (any short pasta will work, if not gluten free you can use regular noodles.)

1 15oz can of coconut milk or coconut cream

Splash of water 

1 7oz bag of Violife cheddar cheese (if you can't find Violife, Daiya does work too!)

¼ cup of vegan butter (I used Miyokos, but Trader Joe's plant based butter or earth balance too.)

1 tbsp of flour or cornstarch

1 tsp each of salt, pepper & Italian seasonings

Handful of fresh chives or green onion (green ends only & totally optional)

Baking Instructions 

Cook the pasta as directed, (Don’t overcook the noodles, set a timer if needed) drain and rinse with cold water mixing the pasta around. This prevents the noodles from sticking.

Make the sauce by melting the butter, add the flour if using flour and mix around.

 (If using cornstarch wait to add)

Pour in the coconut milk, cheese, splash of water, and seasonings and mix well. 

Put the lid on and let simmer until thickened and creamy, about 10 minutes. 

If using cornstarch, mix the cornstarch with a little water and add to it to cheese sauce while it’s simmering, and let simmer for 5 more minutes.

Add in the chives/or green onions and mix well. 

Mix in your noodles and enjoy this creamy delicious and quick vegan mac and cheese

Notes: 

It will keep well in the fridge for 5 days. Microwave to reheat or heat on stove top just keep very low and stir well. 

You could also put in a baking dish, throw some breadcrumbs on top and bake in the oven for a baked mac and cheese