ready in
45 Mins
serves
4
Prepare your mise-en-place with

Ingredients

Vertage cheddar grated
32 oz
unsalted plant-based butter
2 Tbsp
olive oil
1 Tbsp
All-purpose flour
2 oz
Chobani extra creamy oat milk
12 oz
Plant-based heavy cream
8 oz
dry mustard
1 Tbsp
macaroni
12 oz (3 cups)
salt and pepper
to taste
Put on your chef whites and follow

Directions

STEP

Preheat the oven to 350°F. 

STEP

Bring a large pot of water to a rolling boil. Once boiled, add the macaroni to the pot and cook until al dente.

STEP

As the pasta cooks, make a roux. Melt the remaining butter in a large skillet over medium-high heat. Add flour and whisk for 2 minutes.

STEP

Gradually add the milk, cream, and mustard to the skillet. Season, then bring to a simmer, whisking occasionally until the sauce is slightly thickened. 

STEP

Slowly add the Vertage cheese shreds and mix until fully incorporated. Next, fold in the cooked macaroni.

MORE STANDOUT RECIPES
TO SUIT YOUR TASTE

Satisfy your cheese cravings with a variety of options.

Plus Minus View More Arrow Up Non-gmo Gluten Free Heart Healthy Download
Facebook Instagram Twitter Tumblr YouTube Pinterest Pinterest Soundcloud Behance Google Plus LinkedIn Search Email Tik Tok