Hot & Spicy, Low Carb, Vegan Mac & Cheese

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["12 ounces whole wheat pasta, elbows (I use ""Dreamfield's Brand as seen in the photos for this recipe)", "1 cup vegetable broth", "1 cup vegan parmesan cheese, shredded", "1 cup vegan cheddar cheese, shredded", "1 cup v- 8 butternut squash soup (Can't find the soup? No worries! Just use defrosted frozen butternut squash instead)", "1 teaspoon salt", "1 teaspoon dry mustard (from here down, feel free to add a LOT more of these spices if you want. These are just guidelines. )", "1/2 teaspoon white pepper (white pepper is HOTTER than ""black"" pepper, so if it's your first time using it, be careful.)", "1/2 teaspoon Worcestershire sauce", "1/2 teaspoon chili powder", "3 dashes Tabasco sauce (again, a guildeline. I use 1/4 a bottle sometimes! Really. Yeah, I like it spicy!)"].

Yes, Hot & Spicy, Low Carb, Vegan Mac & Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.