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plant-based mac & cheese

Plant-Based Mac & Cheese

#MacandCheese for all! Familiar ingredients brought together in an innovative format for a plant-forward twist on a classic dish.

What You'll Need

Recipe Ingredients

Yield: 15 servings

2 lb True Foundations® Plant-Based Alfredo Sauce (one pouch)
8 oz Non-dairy cheese, shredded
2 lb  Cavatappi pasta (dry weight), prepared
8 oz Panko crumbs, whole wheat
6 oz Olive oil or vegan butter
3 cloves Garlic
Dash Smoked paprika
3 Tbsp Parsley, flat leaf, chopped

  1. Cook cavatappi pasta according to package instructions
  2. Sauté whole wheat panko crumbs with garlic, olive oil (or vegan butter).
  3. Mix 1 pouch Alfredo to 8 oz of shredded non-dairy cheese.
  4. Toss cavatappi pasta in the alfredo mixture
  5. Top with panko crumb mixture
  6. Bake in 350 degree oven until throroughly heated.
  7. Garnish with  chopped parsley and paprika