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Mac and Cheese

Mac and Cheese

By: Rachel's Tea



  • Regular pasta/shells 2 cups
  • Butter 1-2 tbsp
  • Vegan cheese (I use Daiya) 1 1/2 cups
  • Heavy Whipping cream 1-2 tbsp
  • Pasta cooking liquid 1 cup
  • Salt & Pepper to taste

Note: Mac and cheese like the blue box standard Kraft cheese is OK.

There is almost no “cheese” and the protein content in the boxed mac and cheese is primarily from the wheat in the pasta.

You can’t have the kind with the liquid cheese additives.

When you make boxed mac and cheese use heavy whipping cream in place of milk because heavy cream is a W.

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  1. Bring a medium-sized pot of generously salted water to a boil.
  2. Drop in noodles, stir to ensure they don’t stick together, and using a slotted spoon remove pasta when done. Do not rinse noodles.
  3. Save 1/2 cup of pasta water from the pot and drain the rest.
  4. Return pasta to low heat on the stove.
  5. Add butter and stir to coat the pasta.
  6. One pasta and butter are simmering, slightly, add ½ cup of reserved pasta water and vegan cheese.
  7. Add heavy whipping cream to make creamier.