Mix all ingredients in a mason jar or airtight container.
Prepare macaroni according to package I like to boil them for 5 minutes so they’re nice and firm, since they cook more as you mix them with the sauce.
Drain pasta and transfer into large bowl.
In the pot you cooked the macaroni in, whisk ½ cup mac & cheese powder into almond milk over medium / high heat.
Whisk for 2-3 minutes, or until sauce starts to bubble and thicken.
Mix macaroni into sauce and heat while stirring until well combined.
You can tweak the spice ratios according to your mac and cheese flavour preference.
- If you like it more cheesy, add more nooch (3/4 cup).
- If you like it less pungent, try less onion and garlic powder (reduce to 2 tsp each).
- If you like it sweeter, add more sugar (1.5 tbsp).
- Use more turmeric for extra orangey colour (1 tsp).
- Add in a mix of Italian herbs for a classier look (oregano, basil, thyme, rosemary).
- Mix in Frank’s Buffalo seasoning for a kick of heat (or mix in hot sauce when preparing).
See our food thoughts on this recipe here.
This mac and cheese is amazing the next day. Store leftovers in an airtight container or mason jar in the fridge, use within 24 hours.
Bake it the next day with cheese shreds and breadcrumbs in a casserole dish.
Use it as a pizza or garlic bread topping.
Add into a grilled cheese sandwich, burrito, quesadilla, or burger.