Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk. Place the noodles in an aluminum half pan. (The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using.
For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.
This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. Whisking constantly to prevent lumps from forming, very gradually pour in 1 cups hot milk mixture, then cook, still whisking constantly, until smooth. Even when youre super busy, you dont have to settle for instant mac and cheese made with lumpy, bland powdered cheese. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. Stir and heat the mac and cheese over low heat until the sauce and noodles are fully combined. While macaroni is cooking, heat 8 cups of the milk, add the Colby and Cheddar cheeses and cook over medium heat while stirring to melt cheese. Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness.