VEGAN MAC N' CHEEZ WITH PLANT BASED CHICK'N

8 portions (1 1/4 cups )


15 oz	Gardein® Ultimate Plant-Based Chick'n Nuggets
1 pkg (16 oz each)	Dry large elbow macaroni, uncooked
1/4 cup	Earth Balance® Original Buttery Spread
1/4 cup	All-purpose flour
2 cups	Unsweetened plant-based milk
2 cups	Cheddar-style vegan cheese alternative shreds
2 tbsp	Nutritional yeast seasoning
1/2 tsp	Ground turmeric
1 tsp	Kosher salt
1/2 tsp	Ground black pepper
2 tbsp	Fresh parsley, chopped
	Hot sauce for serving, optional

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Cook Gardein® Ultimate Plant-Based Chick'n Nuggets according to package directions.
Step 2

Meanwhile, bring a large pot of salted water to boil and cook pasta according to package instructions for al dente. Reserve 1/2 cup cooking water and drain.
Step 3

In Dutch oven or heavy-bottomed sauce pot over medium heat, melt Earth Balance®. Add flour, mix thoroughly and cook 1 minute, stirring constantly. Slowly whisk in plant-based milk, 1/2 cup at a time, whisking after each addition. Continue to whisk until simmering and slightly thickened. Reduce heat to low.
Step 4

Stir in vegan cheese until melted. Add nutritional yeast, turmeric, salt, pepper, and 1/4 cup reserved cooking water and stir. Add additional cooking water if needed to reach desired consistency. Add cooked pasta and toss to thoroughly coat.
Step 5

Top vegan mac 'n cheez with Chick'n Nuggets and garnish with chopped parsley. Serve immediately with hot sauce on the side, if desired. Enjoy!

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