food : mac and cheese
This is definitely a guilty pleasure recipe and has processed ingredients in it (something I don't do too often)
Ingredients
| Amount | Measure | Ingredient |
|---|---|---|
| 3 | Cup | Dry macaroni noodles |
| 1.5 | Cup | Water |
| 1.33 | Cup | Vegan cheese shreds |
| 4 | Tbsp | Vegan butter |
| 4 | Tbsp | Nutritional yeast |
| 4 | tsp | White vinegar |
| 2 | tsp | Garlic powder |
| 2 | tsp | Onion powder |
| 1 | Tbsp | Sugar |
| 1 | tsp | Salt (or to taste) |
| 1 | pinch | Smoked paprika |
Instructions
- Put all ingredients except macaroni and water into a bowl
- Cook and drain macaroni according to package directions
- Head pot over medium heat and add drained macaroni and all other ingredients, including the water
- Stir constantly until the macaroni and cheese reaches the desired consistency
- Eat!
Notes
- It will look kind of soupy until the butter and cheese melt and the spices and everything come together. Just keep stirring
- We like adding a little bit of bbq sauce when we eat it
- It keeps alright in the fridge and tastes good when reheated, though the consistency is a little different