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.
