PAOW! Mac & Cheese


1 c. PAOW! Dark Pieces
16 ounce pipette rigate
¼ c. plant-based butter
2 tsp.
¼ up all-purpose flour
2 ½ c. oat milk
6 Slices white plant-based American cheese sliced into thin strips
8 oz. plant-based Vermont extra-sharp white cheddar shredded
1 tsp. kosher salt
4 oz. toasted panko


  1. Follow the directions on the package of pasta to cook al dente.
  2. In a small nonstick sauté pan on medium to high add the oil and PAOW!. Season with 1 teaspoon of salt and cook for 5 mins.
  3. In another pan, melt the butter in a large saucepan over low heat. Whisk in the flour and cook for about 2 minutes. Make sure you are whisking constantly. Slowly add the milk, make sure you’re whisking while doing this. Cook over medium heat until the sauce thickens.
  4. Shut the heat off and add the salt and cheeses. Make sure you stir until cheese melts. and sauce is smooth.
  5. Stir in the cooked pasta and cook over medium heat for 2 minutes or until hot all the way through. For serving place in a bowl top with the PAOW! and toasted panko.