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15 minute Stove-Top Macaroni and Cheese

15 minute Stove-Top Macaroni and Cheese

"The cheese sauce is incredibly creamy, ooey-gooey and no one can tell that it’s lactose and soy free!"
Servings: 5
Servings 5 servings


  • 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


  • 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. 


  • 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.
    Recipe by Monique Volz, Ambitious Kitchen