Baked Mac & Cheese

Happy Thanksvegan everyone. If you're anything like me then baked macaroni and cheese is a must have for thanksgiving. Below I've incorporated by far my favorite vegan mac and cheese recipe. Its simple yet satisfying. Here's what you'll need:

INGREDIENTS

• (2) 16oz boxes of medium shell noodles.
• (2) 8 oz bags of daiya - mozzarella style shreds.
• (3) 8 oz bags of daiya - cheddar style shreds.
• (1) 4 oz melted vegan butter.
• Salt/Pepper/Oregano (use at your discretion)
• 1/2 cup unsweetened almond milk
• 1/2 instant potatoes (unflavored)

COOKING INSTRUCTIONS

1. Boil shell noodles in a large pan as instructed on box.
2. Drain water, replace noodles back on a medium heat and add 5 packs of cheese, almond milk, butter, instant potatoes, and seasoning.
3. Stir continuously until cheese is melted and all ingredients are well blended. (Raise heat temperature if cheese doesn't melt after a few minutes of stirring.)
4. Remove from heat once cheese is melted and pour into a oven safe pan.
5. Cook in oven on 300-350 degrees for 45 minutes-1 hour (baking time may vary depending on oven.)