Sometimes I Make Mac & Cheese And Then Sometimes I Can MAKE

sometimes i make mac & cheese and then sometimes i can make multip img dacb

Sometimes I make mac & cheese and then sometimes I can MAKE some Mac & cheese 😍 Today was one of those days. No recipe, so here we go!

1. Pasta of choice (8-10 ounces)
2. Smart Balance (or butter of choice), 3 tablespoons
3. Minced Garlic, 1/2 tablespoon
4. Vegetable Bouillon, 1/2 teaspoon
5. Coconut Milk, Full Fat, 1 can
6. Nutritional Yeast (@bragg), 1/4 cup
7. Salt (for salting pasta water and add as needed to sauce)
5. Pepper (add as needed to sauce)
6. Ground Mustard (as needed, I used maybe an 1/8th teaspoon in total)
7. Paprika, 1/4 tablespoon (or more for a kick)
8. Red Pepper Flakes, 1 teaspoon
9. Parsley, 1 tablespoon
10. Mozzarella (I used Harris Teeter’s new Vegan Mozzarella), 1/4 cup
11. Cream Cheese (I used @tofuttibrands Vegan Cream Cheese), 2 tablespoons
12. Oat Flour (or flour of choice), 2-3 tablespoons to thicken
13. Almond Milk, 1-2 tablespoons (if thinning is needed)

1. Bring a few cups of water to boil with salt, once boiling, add the pasta and cook per box directions
2. In a sauce pot, add the butter, minced garlic and bouillon and wait until butter melts
3. Add the coconut milk, spices, nutritional yeast, mozzarella, cream cheese, and oat flour, stir to combine and let simmer on low to medium heat after the cream cheese has melted down
3. Strain the pasta well, add back to the pot and add in the sauce.
4. Serve topped with Ian’s Gluten-Free Breadcrumbs, a dash of red pepper flakes and parsley


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