Mac N Cheezze – Revisited

Recently I shared a remake recipe (cheesecake); I’m ending this year with another recipe I’ve been wanting to remake now that I’ve learned more about living & cooking dairy free.  I hope you enjoy it; it is a simple recipe.  Great for a night when you need something easy.


2 1/2 cups broth (vegetable, chicken, beef, etc – your choice)

1 package Follow Your Heart Provolone Slices,  halved & then sliced in thirds; separate slices

1 cup Follow Your Heart Cheddar Shreds

1 tablespoon Earth Balance or your favorite “butter” substitute

Pinch of the following spices

  • Hot & Smokey (or your favorite similar spice mix)
  • Garlic Powder
  • Onion Powder

14 ounces mini shell pasta, cooked according to package & drained



Heat broth to boiling; add cheeses & EB; reduce heat to a low rolling boil (medium-low heat) & whisk until cheeses are fully melted & well mixed; add in spices & mix well.  Add in cooked pasta & stir into cheese sauce.  Allow to set 10-15 minutes to thicken up before serving.






Do you like your mac & cheese baked & with bread crumbs or is that a no-go?  Comment & let me know.



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