Easy “Meaty” Creamy Mac n’ Cheeze

Ingredients:

• Vegan Bacon (8 oz)
  • I use Lightlife
• Vegan Beefy Crumbles (8 oz)
  • I use Gardein
• 1 Box Elbow Macaroni
• Vegan Nacho Cheese (1 cup)
  • I use ‘The Honest Stand Nacho Cheese’ and ‘Siete Cashew Queso’
• Vegan smoked cheese (2 slices)
  • I use ‘Violife Smoked Provolone’ or ‘Follow Your Heart Smoked Gouda’
• Nutrional Yeast (1/4 cup)
• Vegan Butter (1/4 cup)
• Smoked Paprika (1/2 tbsp)
• Olive oil (as needed)
• Salk and Pepper (to taste)

Directions:

• Boil water in large pot. Add iodized sea salt to boiling water.
• Add in elbow macaroni, boil for 10 minutes or until desired softness.
• While the macaroni is cooking, start cooking the vegan bacon and crumbles with 2 separate pans.
• Vegan Bacon: Use olive oil as needed to prevent sticking. Cook until crispy or per package instructions. Let cool. Once cooled, break into bits.
  • NOTE: If you are short on time, you can also use McCormick’s Bac’n Pieces (they are secretly vegan, along with some other brands).
• Vegan Crumbles: Use olive oil as needed to prevent sticking. Season the crumbles with smoked paprika. Cook until crumbles are browned or per package instructions.
• Once the macaroni is done, drain the water. Add the crumbles and vegan bacon to the drained macaroni.
• Now add the sliced cheese, rip it into small pieces before adding it to the pot. Add the vegan butter, cover the macaroni and turn on the heat on low for 2 minutes to soften the cheese. Check if more time is needed. If more time is needed to melt the cheese, keep the heat on low and keep stirring to ensure no burning occurs.
  • NOTE: Vegan cheese doesn’t ‘string’ the same way dairy cheese does.
• Now add the liquid cheeses and the nutritional yeast (nooch) and stir everything together with the heat on low.
• Season with salt and pepper as desired and serve!

Watch me do it on YouTube!

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