So of course Cabot cheese. He used New York Sharp Cheddar (but any sharp cheddar would work), Mild Cheddar and Colby Jack. USE A LOT OF CHEESE. He used half a small block of Colby Jack and Mild Cheddar and two small blocks of New York Sharp Cheddar.
Then add 1/4 sitck of vegan butter and a 1/2 cup of smart balance (lactose free) milk. Of course you can change the measurements for more soupy mac and cheese but this is a little thicker.
I also love using shells for mac and cheese, not really sure why but I do. Jesse also sprinkled in some Oregano and then we added some pepper to taste. It was delicious!
He also made peanut butter cookies :) I figured I would save that for it's own post maybe sometime soon!