Macaroni and "Cheese"
- 12 oz Tinkyada elbow macaroni or shells
- 1 cup soy milk NO SODIUM BENZOATE
- 2 tbsp Earth Balance Butter
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup plant-based cream cheese
- 1/2 cup plant-based cheddar cheese
- 1/3 cup nutritional yeast
- 1/4 tsp salt to taste
- 1/8 tsp black pepper to taste
- Prepare the Tinkyada pasta according to the instructions on the package.
- In a separate stock pot over low heat, combine the soy milk and butter until butter is melted.
- Mix in remaining ingredients except salt and pepper. Stir until cheese has melted and mixture is mixed well. Add in prepared pasta and salt and pepper to taste.