Ingredients

For the pasta:

• 8 ounces Cavatappi pasta
• 4 Tablespoons plant-based butter
• 3 Tablespoons all-purpose flour
• ½ tub Spero Sunflower Cheese (The Original or The Smoked)
• 1 cup plant-based milk or veggie broth
• ½ teaspoon garlic
• ¾ cup plant-based mozzarella shreds
• ¾ cup plant-based cheddar shreds
• Salt and pepper to taste

For the breadcrumb topping:

• ⅓ cup panko breadcrumbs
• 2 Tablespoons plant-based butter

Directions

1. Cook pasta al dente according to the package’s instructions. Drain it and set it to the side.
2. Heat butter over medium heat in the same pot used by the pasta.
3. Stir in the flour one Tablespoon at a time. Once the flour is dissolved, stir in the plant-based milk (or veggie broth) and bring to a boil. Then remove it from the heat.
4. Add Spero Sunflower Cheese, garlic powder, and shredded cheese and mix until combined.
5. Add the pasta back into the pot and season with salt and pepper to taste.
6. Pour the mixture into a greased 8×8 baking dish.
7. Heat butter in a pan over medium heat. Then add the breadcrumbs into the pan and toast until golden brown, stirring occasionally.
8. Sprinkle breadcrumbs on top.
9. Bake for 20 minutes.
10. Indulge in your new fave cheesy, mac ‘n cheese!