Sign Up For Vegan Goodies!
We don’t like spam, so you’ll never get it from us. We send monthly newsletters to highlight the latest vegan recipes, reviews, and products. You can unsubscribe at any time. We will never sell or give away your data.
Mix all ingredients in an airtight jar.
Store in pantry until needed! My favorite part about this recipe is how versatile it is. You prep it once then you have a whole jar of it ready on demand for whenever a mac & cheese craving strikes!
Boil pot of salted and seasoned water***. Cook pasta according to package directions. I slightly undercook my pasta so it doesn't get too mushy when heated with the sauce.
Drain pasta and transfer to bowl while you prepare the mac & cheese sauce.
In the pot you boiled the pasta in, combine almond milk and mac & cheese powder over medium heat.
Whisk until combined and turn heat to high. Whisk until sauce gets thick and bubby.
Pour pasta into cheese sauce and mix until combined and warm.
I sometimes like to add 2 tbsp of ketchup while its heating for a sweeter taste!
Serve topped with more pepper and nooch for best taste.
This Mac & Cheese Powder 2.0 recipe is adapted from my original DIY Mac & Cheese Powder recipe. This version of the recipe is much more flavorful than the original. It’s cheesier and more savory!! It’s my favorite version that I’ve made so far! I wanted to keep the original recipe up in case any of you are enjoying that one too!
In this recipe, there’s more:
Mrs. Dash No Salt Seasoning
*You can add more almond milk to your taste. If you like a thinner mac & cheese sauce, try adding an extra 1/2 cup of almond milk!
**1 1/4 cup of dry pasta makes about 2 cups cooked. We make this amount to share between two people.
***Seasoning the pasta water gives it so much extra flavor! My favorite way to season the pasta is with a few shakes of Mrs. Dash No Salt Seasoning, or a mix of garlic and onion powder.