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.