Having a good stove top mac and cheese recipe in your arsenal is a must! Whether you're a busy mom, student, or entrepreneur this recipe will save you time, and, your taste buds will definitely thank you.
This recipe is super easy, super cheesy, and all around golden goodness in a bowl. It's my personal replacement to Kraft Stop Top Mac and cheese; and, even if I wasn't vegan I would never go back to the boxed option!
What you need:
3/4 Box Elbow Macaroni Noodles
1/4 Bag Daiya Cheddar Cheese Shreds
1/4 Bag Daiya Mozzarella Cheese Shreds
1 Can Unsweetened Coconut Milk (I prefer Thai Kitchen)
2 TBSP Vegan/Plant Based Butter (I used Country Crock Avocado Oil)
Fine Sea Salt to Taste
White Pepper to Taste (or Black if you don't have white on hand)
Nutritional Yeast to Taste (I used about 2 TSP)
Lets Do This:
Cook pasta according to package instructions, drain, and set aside in the strainer.
Heat a pot over med-high heat and melt down your butter. Once melted, pour in your can of coconut milk. Stir occasionally and allow the milk mixture to heat up. Once you can see steam coming up from the pot add in your cheeses and continue to stir until every shred is fully melted. The mixture should be slightly thick, but, still creamy. If it's not thick enough to your personal liking, add in a bit more cheddar cheese shreds.
If your pasta has stiffened up a bit in the strainer rinse the noodles under cool water until they loosen up a bit. Re-drain if needed before adding them directly into the cheesy mixture. Stir until well incorporated and add in your Nutritional Yeast (I used about a couple TSP). Once the Nutritional Yeast Flakes have dissolved, finish off by seasoning with a bit of Sea Salt and White(or Black) Pepper to taste.