Mac n Cheese

mac n cheese

creamy, cheesy, & worth every delicious, craveworthy bite!


  • PASTA: 8 oz, we used Cavatappi!
  • BUTTER: 4 tbsp, melted, we used vegan!
  • FLOUR: 3 tbsp, we used all purpose!
  • Spero Sunflower™ Cream Cheese: 1/2 tub, we love using The Original or The Smoked :D
  • GARLIC POWDER: ½ tsp 
  • MOZZ SHREDS: ¾ cup, we used vegan!
  • CHEDDAR SHREDS: ¾ cup, we used vegan!
  • SPICES: salt & pepp, to taste


  • PANKO: ⅓ cup
  • BUTTER: 2 tbsp, we used vegan!


  1. COOK pasta al dente according to the package's instructions. Drain it and set it to the side.
  2. HEAT butter over medium heat in the same pot used by the pasta. 
  3. STIR in the flour one tablespoon at a time. Once the flour is dissolved, stir in the plant-based milk (or veggie broth) and bring to a boil. Then remove it from the heat.
  4. ADD Spero Sunflower™ Cream Cheese, garlic powder, and shredded cheese and mix until combined.
  5. ADD the pasta back into the pot and season with salt and pepper to taste. 
  6. POUR the mixture into a greased 8x8 baking dish.  
  7. HEAT butter in a pan over medium heat. Then add the breadcrumbs into the pan and toast until golden brown, stirring occasionally. 
  8. SPRINKLE breadcrumbs on top. 
  9. BAKE for 20 minutes.
  10. INDULGE in your new fave cheesy, mac n' cheese! 

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