I say almost vegan because I use Veggie Shreds cheddar cheese in this recipe.

One of my all time favorite foods is mac n cheese.  Unfortunately, it doesn’t really work well with my lifestyle; I don’t eat big doses of dairy and I only eat whole wheat noodles.  Making your own mac and cheese at home is a good idea because you can control how much and what kinds of butter, cheese, noodles and milk are going into it.

In a large pot bring some salted water to a boil.  Cook the noodles al dente (soft but firm to the bite). Once the noodles are done, drain them and put them right back into the pot.  Add some vegan butter (your call), 1 1/2 cups soy milk and about 2 1/2 – 3 cups of the cheese.  Give the pot some medium heat to melt the cheese. You may want to add some more soy milk, it’s up to you.

In a separate pan I sauteed some diced onions until translucent. Add these when you add the milk, cheese and butter.

Season with salt, pepper and cayenne.