Ingredients

1 C Plant Based Cooking Creme Naturally Flavored
2 C Water
8 oz Elbow Macaroni
4 oz American Cheese, Shredded*
1/2 tsp. Dijon Mustard
5 oz Extra Sharp Yellow Cheddar Cheese, Shredded*
1 tsp. Salt
1 Pinch Cayenne Pepper
1/2 C Panko Bread Crumbs
2 tbsp. Olive Oil
2 tbsp. Parmesan Cheese, Grated*

Chef Notes

* Use brick cheese from a deli, not pre-sliced or packaged.

Directions

1
 Bring water and Plant Based Cooking Creme Naturally Flavored to a boil.
2
 Reduce heat, stir in macaroni and cook until al dente.
3
 Add the American cheese, Dijon mustard and cayenne pepper to the pasta and cook until cheese is completely melted. Remove from heat.
4
 Stir in Cheddar cheese until evenly distributed, but not melted. Cover.
5
 In a separate pan, cook panko and olive oil until lightly browned, then remove from heat.
6
 Add in Parmesan, mixing well.
7
 Serve by sprinkling the toasted and seasoned panko over the warm macaroni and cheese.
4