This adobo chili sauce definitely kicks up a traditional vegan mac & cheese! You're sure to love this if you can handle the heat.
Bring a pot of salted water to a boil and cook macaroni to al dente. Drain but do not rinse. Add the noodles back to the pot.
Meanwhile, mix the adobo cream sauce (see note*) with nutritional yeast, garlic powder, onion powder, sea salt, ground black pepper, nondairy milk, and apple cider vinegar in a blender until smooth.
Portion out servings and top with more finely chopped parsley, extra ground black pepper to taste, and grated vegan parmesan if using. Serve immediately.
*The adobo cream sauce recipe can be found in this post.