I had to level up my already-perfect versions of mac n’ cheese! With so many ways to make the same thing, I can’t stop myself. So I present to you the easiest mac n’ cheese ever, and it’s all made in one pot.
Makes 3 cups (3 servings)
- In a pot over medium-high heat, add the water and nondairy milk and bring to a low simmer, 5 to 6 minutes, whisking occasionally to prevent burning. The mixture will get foamy.
- Turn the heat down slightly to keep the liquid at a low simmer. Whisk in the nutritional yeast, apple cider vinegar, tomato paste, Dijon, sea salt, and cayenne, until well combined. Add the macaroni and stir. Cook the mixture over a low simmer, uncovered, for 7 to 8 minutes, until al dente. (Double-check your pasta’s package directions because the cook time will vary depending on the brand and what the pasta is made from.) Stir the mixture constantly to prevent sticking.
- When the pasta is done, the sauce will look a little thin. Take the pot off the heat and stir in the vegan Cheddar shreds, vegan butter, and black pepper. Cover the pot for 1 to 2 minutes and then stir with a wooden spoon until the sauce thickens up and the cheese is completely melted.
- Serve with extra ground black pepper, if desired. To reheat leftovers, add 1 to 2 tablespoons of nondairy milk and heat over medium-low until warmed through.
REPRINTED FROM HOT FOR FOOD ALL DAY. COPYRIGHT © 2021 BY LAUREN TOYOTA. PUBLISHED BY TEN SPEED PRESS, AN IMPRINT OF RANDOM HOUSE, A DIVISION OF PENGUIN RANDOM HOUSE LLC.
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