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Add the cheese and stir until the residual heat has melted it into the sauce. If you pasta has cooled too much to melt the cheese, keep the burner on low as you stir the cheese into the sauce
But by the time you precook the pasta for other recipes, the hands-on time is not much difference. Bring to a light boil over medium-high heat stirring frequently as soon as it starts to boil
Drain your macaroni and pour the cheese sauce over it. Add your cubed cheese till it all melts. Sprinkle some of the cheddar cheese on it, pour the rest of the macaroni
If the sauce is too thick for your liking, add non-dairy milk one tablespoon at a time. For the sauce, I have experimented with making several different types of vegan "cheese" recipes including those that are nut base, some that use corn starch to thicken, and some with pretty interesting ingredients
or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream
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