Mac n' Leftover

Whenever I have cheese leftover that is not going to be used for another recipe, I turn it into Mac n’ Cheese. This has not changed now that we eat plant-based cheese. The difference now is how I make the classic dish. I used to make the cheese into a cheese sauced and mix it with cooked pasta for a creamy version of the classic. Now I have a one-pot version that is just as creamy.

Mac n’ Leftover Cheese

1 8 oz. Box Pasta

1 1/2 C. Water

1 1/2 C. Milk

8 oz. cheese, grated and/or cut into chunks

Black pepper to taste

Grated Parmesan for topping

Mix the milk and water in a small stockpot and bring to a boil. Add the pasta and cook uncovered for the least amount of time the box directions suggest. Do not drain the pasta when done. Add the cheese and stir until it is all melted. Season with pepper and serve immediately. Makes 4 servings.

Note: I used plant-based cheese and milk and gluten-free pasta.

I added 1 C. frozen peas in the last 30 seconds of pasta cooking. Also, I topped with crumbled veggie bacon as well as the grated parmesan.