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.