Vegan Mac and Chorizo

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.