Vegan Walmart Easy Stovetop Mac & Cheese

Altered from Walmart Great Value box recipe

16 oz Great Value whole wheat elbows

3 tbsp I Can't Believe It's Not Butter Light

2 cups Silk unsweetened almond milk, divided

1 3/4 cups Daiya cheddar shreds (1 package)

1/4 tsp garlic salt (try adding additional 1/4 tsp to pasta water while cooking next time)

1/4 tsp pepper

Bring 2-3 quarts water to a boil. Add elbows and 1/4 tsp garlic salt if desired. Cook for 11-12 min, stirring occasionally, drain, and set aside.

While elbows are boiling, melt butter over medium heat in a nonstick sauce pan. Add in 1 1/2 cups almond milk and bring to a simmer. Add remaining 1/2 cup almond milk to 2 cup pyrex measuring cup and whisk in flour until smooth. Pour into sauce pan while constantly stirring until incorporated. Stir occasionally until thickened. Mix in cheddar shreds until melted. Remove from heat and stir in garlic salt and pepper adding more to taste if desired.

I wish I had tried this recipe sooner. The comfort food satisfying gooey cheesy consistency and taste remind me of when I would buy a small side of it at Veggie Grill and Native Foods. Planning to just make the sauce for future cheese and nacho dips as well. Would also go great with wavy noodles for cheddar ramen.

Vegan Semi-Homemade Soy Chorizo Topping and Filling

11 oz Reynaldo's Vegetarian Soy Chorizio (Walmart $1.92) or 9 oz Cacique Soy Chorizo (Ralphs $1.25)
1/2 brown onion, peeled and diced
10 oz can Rotel no salt added diced tomatoes & green chiles (Walmart/Ralphs/WIC)

Heat a frying pan over medium-low heat and add soy chorizo. Once it begins to sizzle, add diced onion, Rotel, cover, and let simmer for 5-10 min. 

Use as a topping for Kraft plant-based mac & cheese, other pasta, ramen, rice, tortilla filling for quesadilla or burrito, etc.