Alfredo Macaroni and Cheese

Alfredo Macaroni and Cheese

8 oz. cream cheese

1/2 lb. of shell shaped pasta

1 1/2 cup heavy cream

1/2 cup vegetable broth

1/2 cup water

1/4 tsp. black pepper

2 tbsp. butter

2 cups parmesan cheese

1 medium yellow onion, diced

olive oil

parsley for garnish

Begin by sautéing your onion in olive oil in a sauté pan until it is soft. Add the cream cheese to the middle of a greased 7x11 (or similar sized) glass baking dish. Dump in the pasta around the cream cheese. Add heavy cream, broth, and water to the pasta. Make sure the noodles are completely covered with liquid. Place 1 tbsp. of butter on each side of the dish. Sprinkle cheese, pepper, and onion over the top of the pasta. Bake covered in tinfoil in a 375 degree oven for 30 minutes. Allow the dish to cool for 5 to 10 minutes. Sprinkle on parsley for garnish. Serve up!

*I used Kite Hill Cream Cheese, Silk Dairy Free Heavy Whipping Cream, Follow Your Heart Parmesan, Country Crock Plant Based Butter, and Tinkyada Brown Rice Shell Pasta.*