RECIPE: Mac & Cheeze

Ingredients

• 2 cups brown rice elbow pasta
• 1 pouch Daiya dairy-free cheddar sauce (134 g)
• Optional: a pinch of paprika or black pepper for extra flavor

Instructions

1. Boil the water
   • In a medium saucepan, bring 8 cups of water to a boil.
2. Cook the pasta
   • Add brown rice elbow pasta.
   • Cook for 7–8 minutes, stirring occasionally, until tender.
3. Drain the pasta
   • Drain well and return pasta to the saucepan.
4. Add the sauce
   • Squeeze the Daiya cheddar sauce pouch over the hot pasta.
   • Stir until fully blended.
5. Finish & serve
   • Season with paprika or black pepper if desired.
   • Serve warm and enjoy!

Description of ingredients

Brown Rice Elbow Pasta
Brown rice elbow pasta is made from whole grain brown rice flour and water. Naturally gluten-free, it has a slightly nutty flavor and firm texture. Compared to traditional pasta, it offers more fiber and nutrients, making it a wholesome alternative for everyday meals.

Dairy-Free Cheddar Sauce (134 g pouch)
This plant-based cheddar sauce is a creamy alternative to traditional cheese. Once opened, it should be refrigerated and used within 3 days.
Ingredients: Water, coconut oil, expeller pressed safflower oil, modified potato starch, salt, cane sugar, pea protein, annatto, yeast extract, tricalcium phosphate, sodium alginate, lactic acid, natural flavours.