Want to fancy up your Mac & Cheese game? Look no further! This Mac is perfectly smokey, creamy, and full of garlic-y toasty breadcrumbs… it’s something you definitely don’t want to miss out on! The best part about this is how dang easy it is! Really only takes minutes to whip up, even though it tastes like something you’ve worked away at all day.

This post is happily sponsored by Spero Foods! If you haven’t heard of them, their products are TRULY out of this world (and y’all know I wouldn’t rep a brand I didn’t fully back 100%). They make the most amazing vegan cream cheeses in such awesome flavors like Cinnamon, Strawberry, Goat, Smoked, Herb, Red Pepper, & the classic — Original. Unlike a lot of other cream cheeses on the market, they use super clean ingredients (ranging from 4-7 ingredients per flavor), are sunflower seed based which means they are nut free, and they contain probiotics! Plus they taste AMAZING and are so versatile. Like could you really get any better?!

If you’re looking to get some of your own Spero goodies, head to their site to shop / view their products, or you can find the store locator here to find it in a store near you! You can also find them on Instagram @sperofoods. I can’t wait for y’all to try these amazing products, and can’t wait to share even more recipes using them with you!

Here’s what you need to make the Mac & Cheese-

Cheese Sauce-

1 pack Smoked Spero Cream Cheese
½-1 bottle Guinness Stout Beer
½ cup Unsweetened Soy Milk
1 tbsp Dijon mustard
1 tbsp hot sauce
1 tbsp garlic powder
Salt / black pepper to taste
1 tbsp onion powder
2 tsp apple cider vinegar
1 bag vegan mozzarella shreds

Misc.-

1 pound cavatappi noodles
1 cup unseasoned breadcrumbs
2 tbsp melted vegan butter
2 tsp garlic powder
1 tsp salt
Parsley for garnish

As always, if you need to make this dish gluten free- it’s SUPER simple to do so! Just sub out gf flour, pasta, beer, and breadcrumbs for the gluten versions I used here & bam- good to go!

You can also easily make this dish soy free as well (since the cream cheese is soy free) by using a soy free vegan shredded cheese, and a different plant milk than soy milk! *also double check your butter doesn’t contain soy either & if you can’t find one, just use olive oil for the breadcrumbs instead!

Now that you’ve got all your ingredients ready to go, here’s how to make it!

Cheese Sauce-

Add all of your ingredients to a saucepan over medium heat, but add less beer and soy milk at first. As the cheese begins to melt, add more if needed to thin it out a bit.
You want to continuously whisk this mixture to prevent burning, and it should end up the consistency of a thin pancake batter.
Taste and adjust seasonings once melted.

Assembly-

Cook your noodles in salted water according to package instructions & mix with the sauce.
In a skillet, add your breadcrumbs, melted butter, garlic powder, and salt and cook over low heat until golden brown and toasted.
Sprinkle your toasted breadcrumbs on top of the mac and cheese, and garnish with parsley if desired!

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when that sweet tooth is hitting hard, or really any time, let’s be honest. Once again, I just want to give a big thanks to Spero Foods for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood, so I can see it… and also @sperofoods so they can see it too! Love y’all with my cold little heart.