Nooch or nutritional yeast is also a key ingredient and you can get it in bulk or Trader Joes has a well priced bagged one available. I used one pack of Violife cheddar and about half a pack of Daiya. (Don’t ask me how I know what vanilla flavored mac and cheese tastes like.) For the vegan cheese, there are so many good ones out there that you could use one or a combo of your favorites, but make sure they’re “cheddar” style for that authentic taste. I prefer soy, but you could use any alt milk provided it doesn’t have too strong of a flavor and is completely unsweetened. I prefer the traditional shape, but do what you feel. You’ll need elbow macaroni of course, but you could make this with shells or corkscrew pasta. I’ve even had more than one friend say that they preferred this over regular mac and cheese and if you knew my crowd, you’d get that it was high praise. Don’t get me wrong, there’s a time and place for that type of mac, but this is when you want to impress people who think vegans live on lettuce and sticks and you want to wow them. I made sure to include the word “baked” as well as this is the type of old fashioned mac and cheese you get in the south, not the cooked pasta with a cream sauce thrown on it from the box kind. Often, I’ve been disappointed by what I deemed to be a lackluster recipe, but this one is a go to that every non-vegan friend goes crazy for and asks us to make over and over. You know how I feel about throwing the word “best” out there when it comes to food.
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