Nutrition
Ingredients
- 1 box Vegan Kraft Mac and Cheese
- 2 tbsp Vegan Butter
- 1 cup Soy Milk
- 1/2 cup Nutritional Yeast
- 1/4 cup Vegan Cheese I used Follow Your Heart Parm
Instructions
- In a medium pot, boil water.
- Cook macaroni noodles per package instructions
- Drain noodles once cooked. Set noodles aside (they will be added at the end)
- On medium-low heat, melt butter
- Add milk, nutritional yeast and vegan cheese to melted butter. Whisk until well combined. Cook for about 2 – 3 minutes
- Add in noodles and stir well
Equipment
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Notes
- Instead of soy milk, use oat milk or cashew milk – you can use a different dairy-free milk option as well; I just think these work better because they’re creamier!
Is this the classiest meal? No, but I never said I was classy. It does taste awesome, only takes like 15 minutes to make and is pretty filling. I think you could eat it as a meal or a side!
Now, why should you make the upgraded version instead of making it straight out of the box per the instructions? I’m so glad you asked! If you make it per the package, in my opinion, it’s a little too sweet and has an overbearing citrus taste, and that taste is pineapple powder. Once you know it’s there, you cannot un-know it. Also, doctoring it up like this reduces the amount of fat and increases the protein! The nutritional yeast that we add seems to cover up that weird pineapple flavor too. There are other box mac and cheeses out there, some that you may like more than Kraft, but imo, they are all lacking that deep cheesy flavor because none of them go hard enough on the Nooch! I think these few modifications really turn this into a super creamy and flavorful mac and cheese. Let me know if you try it!
Ingredients
- Vegan Kraft Mac and Cheese – you could also use a different brand and it should work out about the same. You will need a boxed mac and cheese for this recipe though. If you’re looking for a homemade mac and cheese, I’ve got a few other recipes on this blog that have got you covered!
- Vegan Butter – pick your favorite vegan butter. I’ve been on a Miyoko’s kick. I use less butter than they call for on the box, mostly because I don’t think it actually needs that much butter to taste awesome!
- Soy Milk – you can use a different kind of non-dairy milk for this, but I really like soy milk because it has the most protein per calorie and it will make your mac & cheese very creamy.
- Nutritional Yeast – this is an absolute must. It will add so much cheesy goodness and is also super high in protein. Win win.
- Vegan Cheese – I think Follow Your Heart Parm works really well in this, but you could use your favorite vegan cheese! This is the one optional ingredient.
Instructions
- In a medium pot, get some water boiling. Once the water is boiling, add the macaroni noodles and cook them for however long the package tells you to.
- Once the noodles are cooked, drain them and set them to the side.
- I like to use the same medium pot for the rest of the recipe for less dishes to wash later. In your pot, turn the heat to medium-low, and melt the butter.
- Add milk to the melted butter and whisk.
- Then add the “cheese” pouch (from the boxed mac and cheese), vegan cheese and nutritional yeast. Whisk very well; it takes awhile for the nutritional yeast and vegan cheese to mix in so just keep whisking.
- Cook for about 2 – 3 minutes.
- Add in noodles and stir well until all the noodles are coated in sauce.
Silly Little Haiku
Kraft needs to use Nooch
They should have asked a vegan
Nooch fixes all things
Author
Protein Deficient Vegan
