Grate the dairy-free cheese and sprinkle the nooch into the pan, stirring constantly, until the dairy-free cheese has melted and combined with the sauce.Pour the dairy-free milk into the pan gradually, stirring constantly, until the sauce is smooth and creamy.Drain the pasta in a colander, turn off the stove, and return the cooked pasta to the pot. If you want a thicker cheese sauce, keep adding a thickening agent.

Cook the macaroni al dente according to the package directions. Melt the dairy-free butter in the pan, sieve in the flour and stir it into the dairy-free butter to make a thick, sticky roux In a large pot (at least a 3-quart pot), filled one-half to three-fourths full with water, add tablespoon of sea salt.Put the saucepan on the stove, pour in the water from the kettle, add a generous pinch of salt, pour in the macaroni and cook for 9 minutes (or follow the cooking instructions on the back of the packet).Cook the pasta according to the package directions. Cook until soft then add your cook plant-based sausages, crumbling them into the pan Coat a 3- or 4-quart baking dish with olive oil or cooking spray (I used a 3-quart baking dish).Add 1 tbsp dairy-free butter to the pan along with the onion and jalapeños.

Cheese roux for mac and cheese