By Danni McGhee aka DAM Good Vegan
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 8
Kitchen Tools Needed:
2 large pots
2 cups elbow macaroni (or your choice of pasta)
1 ½ cup unsweetened coconut milk
1 package of shredded vegan cheddar cheese (2 cups)
2 tbsp vegan butter
2 tbsp all-purpose flour
2 tbsp Italian seasoning
1 tbsp mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and pepper to taste
Cook the macaroni according to package instructions and set it aside.
In the saucepan, melt the vegan butter then whisk in the flour.
Slowly add in milk and whisk until fully combined.
Turn off heat then add in cheese, Italian seasoning, mustard, garlic powder, onion powder, paprika, and salt and pepper.
Once cheese has melted and is fully combined, add cheese mixture to macaroni and stir until well incorporated.
Add to a casserole dish then bake for 30 minutes.
Danni McGhee Bio
Danni McGhee is a plant-based nutrition coach, food educator, and author. Her brand, DAM Good Vegan, is an educational platform dedicated to inspiring and encouraging individuals to choose a plant-based vegan diet for optimal health & overall well-being. She is passionate about making vegan food simple, affordable, and DAM Good!
She provides support and guidance on the principles of plant-based nutrition while introducing fun and easy ways to incorporate healthier options into your already busy lifestyle. When you work with her, you will be empowered and equipped with all the knowledge and tools you need to make healthier choices every day. For recipes, support and transition tips, visit her website ReadyToGoVegan.com!