VEGAN BEYOND MAC N CHEESE

VEGAN BEYOND MAC N CHEESE
1 Box of your favorite type of pasta you like to use for Mac
5 tbsp. vegan butter
5 tbsp. flour
2 cups unsweetened plant-based milk
1 block of cheese, cubbed (Any kind that you like).
14 oz. vegan cheddar cheese (2 bags of 7 oz. shreds of cheddar or any that you like…ie. Colby Jack/Cheddar Blend)
4 oz. vegan cream cheese
2-3 Hot Italian Sausages by Beyond Meat 1 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp black pepper
Directions
Preheat oven to 350 degrees F.
Boil your pasta and then set aside (covered).
Cut sausages up and bake in oven on 350 for about 10 minutes or so and then set aside.
On medium heat in a large non-stick pot, add the vegan butter, and stir in the flour. Stir continuously until it starts to turn brown; creating a roux.
Next, add in 1 cup plant-based milk along with the cubbed cheese. Reserve the rest of the milk to use later. Stir to combine.
Add in half of the cheese. Stir to combine. Next, add the vegan cream cheese. Stir to combine.
Once melted add in the spice blend.
Add in the remaining 1 cup of plant-based milk and stir to combine.
Add the cooked pasta, along with the rest of the cheese shreds (remember to save enough shreds for topping). Toss the sausages in and stir to combine until each noodle is coated with the cheese sauce.
Transfer the mixture into a baking dish, and top with the remaining shreds.
Bake for 30- 40 minutes (covered with Parchment paper).
Just an FYI: I like Daiya & Violife, but whatever cheese you like should work with this recipe. (I’ve used both before, but not at the same time…LOL!)