5 ounces vegan cheddar cheese (Follow Your Heart) cut in cubes
1/2 cup unsweetened almond milk
salt and pepper to taste
1 tablespoon olive oil
dash of chili powder
1 teaspoon cornstarch
2 cups cooked whole wheat elbow macaroni
1/2 teaspoon chopped garlic (from jar)
1/4 cup frozen peas
Have macaroni cooking while doing sauce.
Bring first 5 ingredients just to boil at medium heat until cheese is all melted, then lower heat.
Add cornstarch to thicken. Remove from heat.
Drain macaroni and put back into pot, add cheese sauce, garlic and peas.
Continue to stir until well mixed. Heat from pasta will cook peas.
My daughter still loves with her mac and cheese...sliced apples or natural applesauce.