• Boil the pasta in salted water until it’s cooked to your desired level of softness. I prefer al dente. Drain the water from the pasta and stir in the vegan butter until it’s spread throughout and melted.
• Meanwhile, add the plant milk, vegan cheddar, vegan cream cheese, and seasoning to a large pan such as a cast-iron skillet. Place the pan over medium-low heat.
• Smash the cream cheese and stir the sauce occasionally for 10-15 minutes. Turn the heat off once the cheese has fully melted into a thick sauce.
• Add the buttered noodles to the pan and toss to coat. Garnish the mac and cheese with fresh herbs such as chives or parsley and enjoy!

Optional Baked Instructions

• After the steps above, bake it in the oven if you want a crunchy top. If it’s already in a cast-iron pan, you can keep it in that for the oven. If not, transfer it to a large casserole dish.
• Either top it with more vegan cheese (about a cup) or a mixture of 1 cup of vegan breadcrumbs with 2 tablespoons of melted vegan butter. (Adding a cheese or breadcrumb layer on top helps to keep the pasta from drying out in the oven.)
• Bake it at 350°F (180°C) on the top rack for 15 minutes or until it’s golden brown.