Enjoy a comforting bowl of vegan Mac n Cheese that’s creamy, cheesy, and irresistibly delicious! Made with NJM’s Cashew Milk, this dish has the perfect balance of spices and plant-based cheese, making it a wholesome choice for any meal.

Preparation Time: 15–20 minutes

🧀 Ingredients

• 4 tablespoons butter

• 4 tablespoons plain flour

• 800 ml NJM’s Cashew Milk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon paprika

• 1 teaspoon Dijon mustard

• 1 teaspoon salt

• 3/4 teaspoon ground black pepper

• 200g cheddar, grated

• 50g mozzarella, grated

• 500g macaroni pasta (gluten-free if preferred)

🍽️ Instructions

1. Prepare the Cheese Sauce
   Melt the butter in a saucepan over low heat. Add the plain flour and stir continuously to form a roux (a thick paste). Gradually pour in NJM’s Cashew Milk, whisking constantly to avoid lumps. Keep whisking until the mixture is smooth and creamy.

2. Add Spices and Cheese
   Stir in garlic powder, onion powder, turmeric, paprika, Dijon mustard, salt, and pepper. Then, add the grated cheddar and mozzarella. Stir well until the cheese is fully melted and the sauce is rich and creamy.

3. Cook the Pasta
   In a separate pot, cook the macaroni in salted boiling water as per package instructions (around 8–10 minutes). Once done, drain well.

4. Combine and Serve
   Pour the creamy cheese sauce over the cooked macaroni. Stir gently to coat all the pasta evenly. Serve hot and enjoy your dreamy vegan comfort food!

📋 Notes

• If the sauce is too thick, add a splash of NJM’s Cashew Milk. If too thin, simmer longer to thicken.

• For a baked version, transfer the mac n cheese to a baking dish, sprinkle breadcrumbs on top, and bake at 180°C (350°F) for 15–20 minutes until golden and bubbly.