One Pot Mac n’ Cheese

Sometimes you just want something you used to eat as a kid, and this is the perfect nostalgia food. With the use of This PKN, instead of milk, you get a richer flavor. For true, non-dairy, use plant-based cheese, below, instead of cow-based. 

Ingredients

• 12 oz of elbow pasta
• ½ cup water
• 1 ½ cup original pecan milk
• 2 cups white cheddar cheese, shredded
• 2 cups of gouda, shredded
• 2 tablespoons of flour
• 2 teaspoons of paprika
• 1 teaspoon Dijon mustard
• 1 teaspoon pepper
• 1 teaspoon salt
• Chopped parsley for garnish

Instructions

1. Preheat the oven to 400 degrees and grease a 9” x 13” baking dish
2. Add the pasta, water, pecan milk, and cheeses to the dish
3. Stir, then add the flour, paprika, Dijon mustard, pepper, and salt
4. Stir to combine then cover with foil
5. Bake for 45 minutes, then stir again
6. Bake uncovered for 10 minutes
7. Boil on high for three minutes
8. Garnish with chopped parsley

 Download the recipe here.