I like to mix up how I make mac & cheese, but I have really settled into this recipe. You will be using ingredients you probably aren't familiar with, but just trust me this will turn out phenomenal! This is vegan and gluten free. It makes a large batch because I like to have left overs. If you don't want that much mac & cheese (what's wrong with you?) then cut everything in half.
Makes 8 servings (cut everything in half to make a smaller batch)
2 boxes of Banza chickpea macaroni
2 box of Annie's vegan mac & cheese (you want the packets inside)
1 container of The Honest Stand mild nacho cheese (vegan)
4 tbsp of nutritional yeast
1 tbsp of dijon mustard
1 tbsp of minced garlic
1 cup of coconut milk (if you can only use the cream at the top it makes it even creamier!)
Dash of salt and pepper (add to your liking)
Heat a large pot of water and add salt. Once the water is boiling add your chickpea macaroni and cook until they are tender (about five to eight minutes). Then drain and set aside.
Put the large pot back on the stove and bring your heat to medium low. Add in your butter and coconut milk/cream. Once that has melted add in the minced garlic, dijon mustard, nutritional yeast, and mild nacho cheese. Stir until it is well mixed in. Then add in the packets from the boxes of Annie's vegan mac & cheese. Stir until everything is smooth and creamy.
Add in the macaroni to the cheesy sauce and stir until it is smothered in the cheese. I now like to add veggies to my dish but my husband likes good ol' traditional mac.
Let me know if you make my recipe!