This recipe shares a vegan mac and cheese version described as the best after trying multiple methods, noting it's not the healthiest but true to mac and cheese nature.
In a pot, cook cavatappi according to package instructions. Drain and set aside. Drizzle with oil if it is done before the sauce to avoid sticking.
Chop the broccoli and steam in an inch of water until tender. Drain and add to pasta.
For the cheese sauce: in a large pan or pot over low-medium heat, melt the butter. Then add the cheddar and cream cheese, melt it down until smooth. Add in the milk and parmesan, whisk until combined and smooth. Add onion powder, garlic powder, salt and pepper. Whisk to combine.
Add the cheese sauce to the pasta and broccoli, stir to combine. Serve immediately and ENJOY.
