Turns out the 'boil your pasta in milk' trick also works for plant-based mac n chz!
I would guess that I used about 3 cups of soy milk and the same amount of veggie broth, though I sure water would be fine. Boiled it up (I did add salt here but not as much as usual for a pot of pasta water out of fear it'd get too salty) and then cooked about 12oz of dry elbow macaroni in it. Stir CONSTANTLY because the goal here is to use minimal liquid and your pasta will very quickly stick to the bottom of the pan. Once the pasta is al dente stir in nutritional yeast and/or vegan cheese shreds for cheesy flavor, then add whatever other seasonings you like. I believe I went for a bit of ground mustard (sounds weird but it helps mimic that cheesy tang), salt and pepper, onion powder, garlic powder, paprika, and some gochujang. I like a little bit of heat to my mac and it gives the sauce a deeper orange color. I also stirred some white beans into mine but this is totally optional, I just had some leftover and wanted a bit of protein in there. Garnished with some more paprika and green onion. Boiling the pasta in milk eliminates the need to thicken your sauce because the starch from the pasta does it for you! I actually had to add a little water as I went to keep it from getting too thick!















