Vegan Pickle Mac 'N Cheese
Pickles in mac 'n cheese? It might sound wild, but it's actually so delicious! Pair your favorite cheese shreds wih your favorite pickles for a scrumptious and easy weeknight meal.
Servings: 4 servings
Equipment
- non-stick pan
- slotted spoon
Ingredients
- 8 oz your favorite pasta
- 2 tbsp vegan butter
- 1 cup vegan milk
- 1 package vegan cheese shreds I used Daiya Pepper Jack
- 2 tbsp nutritional yeast
- 1 cup dill pickles minced
- dash of salt to taste
Instructions
- Cook the pasta according to the package instructions.
- In a large pan, melt the butter over medium heat when the pasta has about 4 minutes left.
- When the pasta is done, remove it from the heat and scoop the pasta from the water using a slotted spoon to place it in the pan with the melted butter. Reserve the pasta water.
- Stir the pasta and melted butter continuously for 2-3 minutes, ensuring that the pasta is completely coated in the butter.
- Pour the milk into the pan, then add the shredded cheese. Cook covered until the shreds are melted and combined with the milk. Stir frequently.
- Once the shreds are melted, add the nutritional yeast and chopped pickles and mix to combine. You might notice that the mixture is not quite smooth and creamy yet - to get it to the right consistency, add a bit of the reserved pasta water at a time and stir it in well. The cheese sauce should look smooth when done.
- Lastly, add salt to taste. Serve warm.
Notes
This mac'n'cheese can be stored in the fridge for 3-4 days. Reheat on the stove or in the microwave.