Double-cheddar mac and cheese? Count me in!

Back before vegan cheese got better, I would eat the potato and carrots version of macaroni and cheese. Now, I skip the potato, add the carrot and add vegan cheese! It makes it double the cheddar and oh so delicious!

DOUBLE CHEDDAR MACARONI AND CHEESE

Cook Time: 25 minutes
Prep Time: 5
Total Time: 30 minutes
Serving Size: 1 cup
Total Servings: 6

Ingredients:

3 cups elbow macaroni
2 large carrots
1 1/4 cup oat milk
2 cups vegan cheddar cheese (I use Violife)
1 tbsp salt
salt and pepper, to taste

Directions:

1. Fill enough water in a large pot to cook 3 cups of elbow macaroni. Note that it will double in size at the end of the cooking time. Add 1 tbsp of salt and bring to a boil.
2. Peel the carrots and cut into halves. Add them to a large, microwavable bowl with enough water to cover them. Cover and microwave for about 10 minutes until they are soft.
3. Once the pot of water is boiling, add the elbow macaroni and cook according to package directions. Drain when finished and add back to the pot.
4. Once the carrots are finished, add them and the oat milk to a high-speed blender for 1-2 minutes until the mixture is smooth. Add it to the pot with elbow macaroni.
5. Add the vegan cheddar and allow to melt.
6. Add salt and pepper to taste.