Easy Cheezey Mac And Cheeze
8 oz of whole wheat penne rigate pasta
3/4 cup unsweetened plain soy milk
1 and 1/4 cup Daiya cheddar cheeze
salt and pepper to taste (I just use a pinch of pepper)
3/4 cup unsweetened plain soy milk
1 and 1/4 cup Daiya cheddar cheeze
salt and pepper to taste (I just use a pinch of pepper)
Cook the pasta according to package directions and drain the water. Return the pasta on a medium-low setting. Add soy milk, then add cheeze slowly while stirring, the cheeze will melt and you need to work it into the noodles so it will not glob up. Take it off the heat and season how you like it. Pretty simple huh? You have a nice side dish in less than 15 minutes!
We like to serve it with BBQ tofu but that is not necessary! Steam some broccoli and serve it up simple style with your cheezey pasta! Yummy either way!
*I know I am not using macaroni here - so technically this in not mac and cheese. This sauce is really thick and needs a tough noodle to stand up to!
I love how easy this recipe sounds, thanks for sharing!
ReplyDeleteDaiya cheese is so amazing. It's the only vegan cheese, other than the nutritional yeast variety, that I can stomach.
ReplyDeleteI love mac n cheese, If I can get my hands on some Daiya I'll be trying this out.
ReplyDelete