Creamy, dreamy, comfort bowls of vegan mac and cheese made with our Moocho Cheddar Style Shreds and topped with our Tofurky Chorizo Sausage, buttery breadcrumbs, and chives. Makes 4 servings

what you’ll need:

8oz corkscrew pasta
2 Tofurky Chorizo Sausages, thinly sliced
4 tablespoons vegan butter, divided
½ cup panko breadcrumbs
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon sea salt
1 cup unsweetened, plain non-dairy milk
⅓ cup plant based sour cream
1 teaspoon Dijon mustard
2 cups Moocho Cheddar Style Shreds
1 tablespoon chopped chives, for garnish (optiona)

how to make:

1. Cook pasta according to package directions. Drain and set aside.
2. In a medium skillet over medium-high heat, warm 1 tablespoon butter. Add sliced sausage and cook, stirring occasionally, until browned on all sides, about 5 minutes. Remove from heat and bring to room temperature.
3. In a small skillet over medium-low heat, melt 1 tablespoon butter. Once melted, add bread crumbs along with a small pinch of salt. Stir continuously until bread crumbs have evenly browned, about 3-4 minutes. Remove from heat and set aside.
4. In a Dutch oven or large pot over medium-high heat, melt 2 tablespoons butter. Stir in flour, garlic, and salt to cook for 1 minute. Slowly whisk in milk then sour cream and Dijon, stirring frequently until mixture has thickened, about 3-5 minutes.
5. Reduce heat to low and whisk in shreds, stirring until completely melted. Add cooked pasta and sausage slices, stirring until evenly coated. Serve warm topped with buttery bread crumbs and a sprinkle of chives.