Vegan Mac and Cheese - F-Factor

Name: Vegan Mac and Cheese - F-Factor
Ingredients: 1 (8-oz) bag Fiber Gourmet Light Elbows; 1 1/2 cups unsweetened almond milk; 1/4 tsp ground mustard; 1/2 tsp garlic powder; 1/4 tsp salt; Freshly ground black pepper; Dash soy sauce; 1/4 tsp turmeric; 1/2 tsp Dijon mustard; 1 cup (4 scoops) 20/20 Plant-Based FIBER/PROTEIN Powder; 6 oz (1 1/2 cups) shredded vegan cheddar cheese; 6 oz (1 1/2 cups) shredded vegan mozzarella cheese; 1/4 cup (1 scoop) 20/20 Plant-Based FIBER/PROTEIN Powder; 2 Tbsp oil (olive, vegetable or canola); 1 Tbsp grated dairy-free Parmesan cheese; salt and pepper; Lightly coat a baking dish or 4 small ramekins with nonstick cooking spray. Set oven to broil to preheat.; Place a pot of salted water over medium heat to bring to a boil, add dried pasta and cook according to package instructions. Drain and set aside.; Remove from heat, add 20/20 powder and whisk until well combined.; Pour sauce over cooked, drained pasta, tossing so pasta is evenly coated. Add the cheddar and mozzarella cheese, and drained pasta. Stir to combine and pour into prepared baking dish.; Prepare 20/20 breadcrumbs by mixing all ingredients in a small bowl. Sprinkle over macaroni and cheese before placing in the oven to broil for 2 to 5 minutes, or until top is golden brown.

www.ffactor.com

Vegan Mac and Cheese with 38g of fiber per serving. Made with plant-based protein and cheese alternatives. Perfect for the F-Factor Diet.

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Ingredients

1 (8-oz) bag Fiber Gourmet Light Elbows
1 1/2 cups unsweetened almond milk
1/4 tsp ground mustard
1/2 tsp garlic powder
1/4 tsp salt
Freshly ground black pepper
Dash soy sauce
1/4 tsp turmeric
1/2 tsp Dijon mustard
1 cup (4 scoops) 20/20 Plant-Based FIBER/PROTEIN Powder
6 oz (1 1/2 cups) shredded vegan cheddar cheese
6 oz (1 1/2 cups) shredded vegan mozzarella cheese
1/4 cup (1 scoop) 20/20 Plant-Based FIBER/PROTEIN Powder
2 Tbsp oil (olive, vegetable or canola)
1 Tbsp grated dairy-free Parmesan cheese
salt and pepper
Lightly coat a baking dish or 4 small ramekins with nonstick cooking spray. Set oven to broil to preheat.
Place a pot of salted water over medium heat to bring to a boil, add dried pasta and cook according to package instructions. Drain and set aside.
Remove from heat, add 20/20 powder and whisk until well combined.
Pour sauce over cooked, drained pasta, tossing so pasta is evenly coated. Add the cheddar and mozzarella cheese, and drained pasta. Stir to combine and pour into prepared baking dish.
Prepare 20/20 breadcrumbs by mixing all ingredients in a small bowl. Sprinkle over macaroni and cheese before placing in the oven to broil for 2 to 5 minutes, or until top is golden brown.