Vegan Mac & Cheese

This is an easy Vegan Mac & Cheese recipe that serves 2 as a main dish or 3-4 as a side dish.

Ingredients:
4-6 oz Elbow Macaroni - make sure that it does not contain egg
2 cups Vegan Chedder Cheese - my favourite is Daiya
1 cup Milk - I use Soy, however Hemp, Almond, or Coconut should work
Sea Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper

Directions:
Follow the instructions on the box of elbow macaroni for making 4-6 oz (dry). Once you have added the macaroni to the boiling water, begin to make the cheese sauce. In a separate pan, add 1 cup milk to 2 cups cheese and set the burner to medium heat. Stir the cheese and milk together while adding 2 pinches of sea salt, black pepper, and cayenne pepper. Continue stirring until the cheese is completely melted and mixed together with the milk.

Once the noodles are done cooking and you have strained the water out, add the noodles a little at a time to the cheese while stirring. Once you have added all of the noodles, stir over heat for 1-2 additional minutes.

Let mac & cheese cool for several minutes before serving.