Vegan Mac & Cheese

Market Basket Elbow Macaroni Pasta, 4 cup
Milk, nonfat, 2 cup
*Flour, white, .25 cup
Market Basket Butter, 10 tbsp
*Adobo, 1 serving
Salt, 1 tsp
Pepper, black, 1 tbsp
Red Star, Nutritional Yeast, Vegetarian Support Formula, 3 Tbsp
Season to taste

Adding vegetables is a good way to make dish different.

Bring 6-8 cups salted water to boil, add olive oil to water, next add 1 box of pasta elbows, cook until tender

In another sauce pan pour in milk, and melt butter into milk, add in flour a little bit at a time, stirring constantly with whisk until no lumps and mixture gets thicker but not too thick...add additional milk if necessary to make better less thick...add in seasonings salt, pepper, paprika, onion salt, adobo, and Italian seasoning, Put in 3nutritional yeast continue to stir until not lumpy, lower heat let simmer 2 minutes,

Drain water from pasta, pour mixture over pasta and stir until complete covered, let sit about 2 minutes to thicken. Serve


Serving Size: 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user NHOWELL5.