Vegan Mac and Cheese (Ultra Creamy, Stovetop, No Nuts!)

Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.

Make the roux: In a large pot over medium heat, melt the vegan butter. Sprinkle in the flour and whisk constantly for about 1 minute, until it smells slightly nutty (don’t let it brown).

Build the sauce: Slowly whisk in the plant-based milk. Add the salt, garlic powder, onion powder, and mustard powder. Bring to a gentle simmer and cook for 5–6 minutes, whisking often, until the sauce thickens slightly (it will thicken more once the cheese is added).

Add the cheddar: Reduce heat to low. Add the grated vegan cheddar a handful at a time, whisking each handful in fully before adding the next. Keep whisking until completely melted and smooth.

Add the pasta: Stir in the cooked pasta and toss until fully coated. If the sauce becomes too thick, stir in a splash of reserved pasta water (or extra plant-based milk) to thin to your perfect consistency. Taste and season with additional salt and pepper if desired. Enjoy hot!