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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Ingredients:
8 ounces pasta, any shape |
3 cups vegan cheese, daiya style shreds |
3 tablespoons vegan butter |
2 cups soymilk, unsweetened |
1 tablespoon nutritional yeast |
1/4 teaspoon black pepper |
1/2 cup breadcrumbs |
1/4 teaspoon paprika |
1/4 cup vegan parmesan cheese (optional) |
Directions:
1. Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350°F
2. Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper and nutritional yeast. Stir in the milk product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together.
3. Transfer to an 8x8 casserole dish. Top with the bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.
4. Remove from oven and top with the parmesan just before serving.
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