8 oz elbow macaroni uncooked
Vegan Cheese Sauce:
1 cup vegan queso cheese dip
1 cup oatsome oat milk
2 cups shredded vegan cheddar cheese
1 cup crushed potato chips
1. Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.
Make the cheese sauce:
2. In a medium saucepan combine oat milk, and queso cheese sauce. Whisk together and gently warm making sure not to over heat or let the mixture boil. Once the mixture is warm, reduce heat to low and add cheese. Whisk until the cheese is melted and the mixture is smooth. Taste and add more salt/seasoning if desired.
3. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles.
4. Top with crushed potato chips and serve warm!
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