Ingredients
- 1 cup colby jack shreds violife
- 1 pack cheddar slices violife, cut up
- 5 slices smoked provolone violife, cut up
- ¼ cup cream cheese violife
- 1 cup soy milk
- ½ cup butter
- ½ tsp white pepper
- 1 tsp salt
- 1 tsp cajun seasoning
- ¼ tsp garlic powder
- 2 cups vegan cream (your favorite vegan mayo is perfect)
- 1½ cups dry pasta cooked according to package directions
Directions
- To make the sauce, melt all the cheeses, milk, butter and seasonings just enough to combine. It should be lumpy. Then chill the sauce down.
- While the sauce is chilling, cook the pasta.
- Once sauce is just under room temperature to the touch and slightly cold, add in the cream and mix until well combined. This should be a super super thick sauce.
- Then mix your pasta in and transfer to a baking sheet, top with more cheese and cover in plastic and foil. Bake for 30 minutes at 350°.
- Remove covering and allow to crispen on broil for just a few minutes (under 5).