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Ingredients
  • 16 Ounces Pasta, shells or elbow
  • 1 ½ Cups Vegan cheddar style shreds, I used Violife(divided)
  • 1 ½ Cups Vegan Mozzarella style shreds, I used Violife(divided)
  • 8 Ounces Vegan cream cheese, I used Tofutti
  • 3 Cups Non-dairy milk
  • ½ Cup Vegan heavy cream, I used Country Crock Plant Cream, or more milk
  • ⅓ Cup Water
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Mustard, dry powder
  • ¼ teaspoon Cayenne pepper
  • Salt and Pepper to taste
  • subheading: Topping:
  • 1 ½ Cups Potato chips, I used ruffles, Crushed
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Smoked paprika
Steps
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