This vegan non-dairy macaroni and cheese not only tastes great but is a fabulous way to enjoy Superfoods in a retro way. The new nutritious take on an old classic is a super way to get great essential fatty acids, whole protein, anti-oxidants and minerals galore. Make the bright orange boxed "Krap Macaroni" a thing of an unhealthy past, and get super powered up!!

Mac and Cheese Recipe Ingredients:

• 1-375g or 13oz bag gluten free elbow pasta 
• 2½ cups non-dairy unflavored milk
• ½ cup plus 2 tablespoons nutritional yeast
• 2 tablespoons white ground chia
• 1 tablespoon lemon juice
• 1½ teaspoons rock salt 
• 2 teaspoons garlic, chopped
• 1 teaspoon Dijon mustard 
• 1 teaspoon paprika
• ¾ teaspoon turmeric 
• ½ cup Delores hemp seeds
• ½ teaspoon ground black pepper 

Mac and Cheese Recipe Directions:

1. Cook the gluten free pasta according to the directions on the bag or box until al dente (don’t overcook). 
2. While pasta is cooking, place all other ingredients into a food processor and blend until creamy.  Don’t worry it looks runny but will thicken when added to pasta and simmered.
3. Drain cooked pasta and add sauce and pasta back into pasta pot. 
4. Simmer over medium/low heat for 5-10 minutes, to allow it to thicken.  
5. Makes 4 cups.