Let’s use up some leftovers!

Using up leftovers is probably the single most difficult thing for me, as I get bored with having the same thing over and over. This reasoning is why, I don’t meal plan or meal prep.

Sometimes, I think it would be significantly easier if I could find regular enjoyment in the routine of having the same meal, on a regular basis. That’s just not me, nor what I’m into, but I am currently on a mission in my house to give these leftovers a new life.

Yesterday, I made Vegan Chopped Cheese Sandwiches, as part of a trial and review for Vegan American Cheeses. As a result of that trial, I had some leftover Vegan Chopped Cheese and some leftover Vegan American Cheeses.

Now, I could easily make more Vegan Chopped Cheese Sandwiches or make grilled cheese sandwiches to use up these leftovers. However, I want Mac and Cheese, and that’s how we ended up here.

Talking Mac and Cheese, I usually just use the box stuff and make some additions, to help make it better. However, I don’t have any and I’m definitely not going to the store to get any, and that’s how we’ve ended up here. Further, I really enjoy my mac and cheese, thick, creamy and extra cheesy… So, lets get started!

Leftover Vegan Chopped Cheese Mac and Cheese (Serves 4-6)

• 1 package Banaza Cavatappi Pasta, cooked to package instructions
• 1 bowl (roughly 2 cups) leftover chopped cheese from Vegan Chopped Cheese Sandwiches,
  • or make the chopped cheese from the above recipe.
• 9-10 slices of vegan American cheese, these were leftovers from the chopped cheese recipe and my product review,
  • or 1 package of Vegan American Cheese
• 3 Tbsp vegan butter
• 1/2 a container of Vegan Sour Cream
• Ketchup, Shredded Lettuce and Diced Tomatoes for garnish or topping

Now, if you’ve seen any of my other recipes, I like to multitask when I am making meals, breads, and anything else I’m doing in the kitchen. This Mac and Cheese is no different. This method, makes the most sense to me, as all the food is ready at the same time and hot.

Let’s get this meal together!

1. Start by getting the water boiling for the Banaza Pasta, in a 4 quart pot or Dutch Oven.
2. While you’re waiting for the water to boil, in a skillet over low heat, add the Vegan Chopped Cheese. Cover and stir, occasionally, every 2-3 minutes, as the leftovers slowly reheat. Roughly 10-15 minutes.
3. Once the water is boiling, add the Pasta and cook according to package instructions.
4. While the Pasta is cooking, increase the heat on the skillet to medium. Add your Vegan Cheese Slices, Vegan Butter and Vegan Sour Cream. Mix to combine, cover to aid the cheese with melting. Stir every 2 minutes, until the pasta is done cooking.
5. Once the pasta has finished cooking, drain and add back to the pot. Then, add the mixture from the skillet. Mix to combine.
6. To serve, divide into bowls, top with a drizzle of ketchup, some shredded lettuce and diced tomatoes.

Enjoy!

Pair with my Garlic Parmesan Grilled Zucchini and Yellow Squash Fries.