Not-So-Vegan Jalapeño Mac and Cheese

Heidi Ho is a brand of vegan cheese sauce made from a vegetable puree, cashew, and chia seed base. The puree undetectably packs in red potatoes, onions, carrots, garlic, and red bell pepper. On its own, the combination somehow manifests as a convincing yet healthy version of movie theater nacho cheese sauce. Whenever I'm craving homemade baked macaroni and cheese I turn to Heidi Ho!'s Queso Plant Powered Cheese Dip for the added nutrients and surprisingly rich taste.

Ingredients

1 container of 12 oz Heidi Ho! Queso Plant Powered Cheese Dip

2 cups shredded sharp cheddar

1/4 cup 2% milk

2 tablespoons butter

16 oz. elbow macaroni or pasta shells

2 tablespoons Mezzetta Diced Jalapeño Peppers

freshly ground black pepper

Trader Joe's Onion Salt

Directions

1. Cook pasta according to package directions. Drain and set aside.

2. Preheat oven to 350 degrees.

3. Heat butter over medium then add milk. Let cook for 4 minutes. Add Heidi Ho! Cheese Dip to the pan and stir until warm.

4. Remove from heat. Add pasta and diced jalapeños. Add about 1.5 cups cheese. Season with pepper. Mix well.

5. Spoon mixture into a baking dish.

6. Top with remaining cheese and bake for 15 minutes.

7. Remove dish and season with onion salt.

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