Cheater Mac and Cheese
A quick and easy plant-based mac and cheese recipe that’s creamy, flavorful, and kid-friendly—ready in minutes!
Equipment
- strainer
Ingredients
- 1 pound 455 g elbow macaroni
- ½ cup 120 g nondairy sour cream, store-bought or homemade
- ½ cup 112 g nondairy butter
- ½ cup 60 g nutritional yeast
- 2 tablespoons 36 g white or yellow miso
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground mustard
- Salt and pepper to taste
Instructions
Cook the pasta:
- Prepare the macaroni according to the package directions.
- Drain and return it to the pot.
Make the sauce:
- Add the sour cream, butter, nutritional yeast, miso, paprika, garlic powder, mustard, salt, and pepper to the pasta.
Mix and serve:
- Stir everything together until well combined and creamy.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with steamed broccoli or a side salad for a balanced meal.
Wine Advice:
Pair with a light Chardonnay or an off-dry Riesling to balance the creamy, umami-rich flavors.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 14 g | Protein: 55 g | Fat: 18 g | Fiber: 6 g
