Creamy, flavorful, and satisfying. Vegan mac and cheese made with potatoes, carrots, and nutritional yeast. Even a non-vegan won't be able to tell that it's not the real mac and cheese.
Store leftover mac & cheese covered in the refrigerator for 3-4 days. Reheat on a stovetop, adding extra broth if it's too dry.
*10 oz (285 g) uncooked macaroni equals ~2 3/4 cups.
*I used quinoa macaroni pasta.
This recipe has been adapted from Veggie on a Penny.