What You Need
3/4 lb. elbow macaroni
3 tablespoons vegan butter
1 medium Vidalia onion, thinly sliced
1/3 cup all-purpose flour
3 1/2 cups dairy-free milk
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups fresh baby spinach
1/4 teaspoon red pepper flakes
1/4 teaspoon finely chopped fresh marjoram
4 slices Go Veggie! Cheddar Slices
4 slices Veggie! Mozzarella Slices
2 tablespoons Go Veggie! Parmesan Cheese
How to Make It
Cook macaroni according to package directions.
In a large saucepan, melt butter over medium heat; add onion and cook for 5 minutes or until translucent. Add flour and cook for another 3 minutes, stirring often.
Add dairy-free milk, sea salt and pepper, continue to mix and cook until mixture comes to a boil, approximately 10 minutes.
Reduce heat to low and cook for another 15 minutes, stirring often.
Add spinach, red pepper flakes, marjoram and cheeses. Cook for another 5 minutes, stirring often.
Add in cooked macaroni; gently toss to combine. Serve immediately. Top with parmesan cheese.