Vegan Mac and Cheese

INGREDIENTS (serves 4, ~1 cup per serving):


  • 1 (8-oz) bag Fiber Gourmet Light Elbows
  • 1 1/2 cups unsweetened almond milk
  • 1/4 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Freshly ground black pepper
  • Dash soy sauce
  • 1/4 tsp turmeric
  • 1/2 tsp Dijon mustard
  • 1 cup (4 scoops) 20/20 Plant-Based FIBER/PROTEIN Powder
  • 6 oz (1 1/2 cups) shredded vegan cheddar cheese
  • 6 oz (1 1/2 cups) shredded vegan mozzarella cheese



  1. Lightly coat a baking dish or 4 small ramekins with nonstick cooking spray. Set oven to broil to preheat.
  2. Place a pot of salted water over medium heat to bring to a boil, add dried pasta and cook according to package instructions. Drain and set aside.
  3. Place a large saucepan over low heat. Add the almond milk, ground mustard, garlic powder, salt, pepper, soy sauce, turmeric and Dijon and whisk continually, while mixture simmers, until sauce thickens (~5 minutes).
  4. Remove from heat, add 20/20 powder and whisk until well combined.
  5. Pour sauce over cooked, drained pasta, tossing so pasta is evenly coated. Add the cheddar and mozzarella cheese, and drained pasta. Stir to combine and pour into prepared baking dish.
  6. Prepare 20/20 breadcrumbs by mixing all ingredients in a small bowl. Sprinkle over macaroni and cheese before placing in the oven to broil for 2 to 5 minutes, or until top is golden brown.

Serves 4, ~1 cup per serving. This is a Step 2 Approved Recipe.

  • FOR JOURNALING ON THE F-FACTOR DIET: 75g carbohydrate, 38g fiber 
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 519 calories, 20g protein, 75g carb, 38g fiber, 37g net carb, 1g sugar, 30g fat, 13g sat fat, 1550mg sodium

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