vegan mac & cheese!!!

(& the cheese really melts too)

Ingredients

1 package elbow macaroni noodles

5 oz  (1/2 package) of *Follow Your Heart* Vegan Gourmet Cheddar flavor *cheese

3 Tablespoons of earth balance natural buttery spread

3/4 cup of plain soy milk

enough vegan bouillon cubes to cook pasta in

garlic salt to taste (i used about 1.5 table spoons, i like my stuff salty) 

Directions (read directions completely before you start cooking this)

Bring water to a boil, add bouillon cubes & add pasta. Start timing when the water returns to a boil. Most pastas cook in 8-12 minutes. Be sure to check the directions on YOUR package! 

While the pasta is cooking shred the cheese (i used a food processor) add the butter, milk & 1.5 tablespoons garlic salt, mix well. 

Drain pasta leaving a little of the *bouillon water* not so much that it's floating, just a small amount, about 1/8 cup~ish :-D return pasta to hot pot, add cheese mixture & put it back on the stove top over medium heat for a few minutes to melt the cheese. do a taste test at this point to see if you need to add more garlic salt. i suggest adding 1 teaspoon at a time until you get the flavor you are looking for. 

serve in a bowl alone OR  along side steamed veggies & some sort of mock meat.

& enjoy!