1 package of shredded vegan cheddar cheese
1 package of shredded vegan pepper jack cheese
2 tbsp vegan butter
1 can of unsweetened coconut milk
Lots of black pepper
Put a large pot of hot water on the stove over high heat. Pour in pasta immediately (do not wait for water to bowl) and set a timer for 7 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Add milk, cheese, and black pepper, continuously stirring until cheese begins to melt. Keep stirring until the sauce is creamy and smooth. Remove from heat.
When timer for pasta goes off, test it and see if it’s done enough for your tastes. If not, only keep it on the stove for about another minute because gluten-free pasta overcooks very easily. Once the pasta is done, drain it in a colander and place it back in the pot. Pour cheese over pasta and stir until the pasta is evenly coated with sauce.
Serve warm with extra pepper if desired.
Tip: This mac n’ cheese is even better the second day so make it ahead of time if you’re bringing it to a party, potluck, or tailgate!