• 12 oz
• 8 oz elbow macaroni noodles (preferably whole grain)
• 1 tablespoon vegan buttery spread
• 1 ¼ cups of unsweetened almond milk
• 1 package GO Veggie! Lactose and Soy Free Cheddar Shreds (about 2 ½ cups)
• 2 tablespoons flaxseed meal, optional
• Salt and freshly ground black pepper, to taste
• ole wheat ziti (or any pasta you like — brown rice pasta is good)
• 3-4 cups broccoli florets (1 medium head)
• 1 tablespoon vegan butter*
• 4 garlic cloves, minced
• 2 tablespoons white whole wheat (or regular whole wheat flour or all purpose gluten free flour)*
• 1/2 cup vegetarian broth*
• 1 cup unsweetened almond milk
• 1/2- 3/4 teaspoon salt
• Black pepper to taste
• 3/4 cup GO VEGGIE Vegan Grated Parmesan
• Optional: 2 tablespoons nutritional yeast
• To garnish: extra parmesan, chopped parsley, red pepper flakes, if desired

Cook noodles according to package directions in a large pot. Drain and then pour back into the pot. 

Reduce heat to low and immediately add in buttery spread, almond milk and GO Veggie! Cheddar Shreds. 

Gently stir with a wooden spoon until cheese begins to melt and form into a nice and thick sauce. If it’s WAY too thick, add in ¼ cup more of almond milk, just remember we want creamy, not soupy mac and cheese. 

Stir in flaxseed meal for added nutrition if desired. Add salt and pepper to taste. 

NOTES

For added nutrition such as fiber and omegas, add in the flaxseed meal.
You can also stir in peas, cauliflower or broccoli!

You may use whole grain macaroni noodles, but whole grain fusilli would also work.