Mac and Cheese!

Today’s lunch is some gluten free/ dairy free Mac and cheese made with some nutpods and Jovial pasta!

Here are the ingredients!

• 12 ounces of Jovial gluten free shell pasta

• 1 teaspoon of salt- for the pasta water

• 1 teaspoon of olive oil- for the pasta water

• ½ cup vegan butter

• 1 tsp garlic, minced

• ¼ cup gluten free flour

• 1 ½ cup original nutpods

• 2 cups dairy-free Daiya cheddar-style shreds

• 1 cup dairy-free Daiya mozzarella-style shreds

• ¼ cup nutritional yeast flakes

• ½ tsp salt

• ¼ tsp ground black pepper

• ¼ tsp paprika

First, I filled a medium sized pot with water and added in the salt and olive oil. I covered it, set the heat to high and once it reached a roaring boil, added in the dairy free shells and cooked them for 12 minutes, stirring occasionally.

In a large sauce pan, I added in the vegan butter and nutpods and simmered it on low heat. I added in the garlic, salt, pepper, and paprika and gave it a stir. Then I added in the yeast flakes and the cheese and kept stirring it on low heat until it melted. Once the shells were done, I drained them, tossed them with the cheese sauce and served.

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