|Pardon the crap photo. I was too hungry to try for a better shot.|
I based this version on my previous stovetop version of my Daiya Mac and Cheese with a few little changes. I baked this up in an 8x8 inch baking dish, and it fit perfectly. I might add some sauteed onions into the cheesy goodness next time I make it. I think it'd be pretty rad.
What I used:
- 1/2 pound medium shell pasta
- 1 1/3 cups Daiya cheddar plus a little more to sprinkle on the top before baking
- 1/3 cup Daiya mozzarella
- 3/4 cup plus 2 TB almond milk
- 3 1/2 TB Earth Balance
- 1 tsp flour
- 1 tsp mustard powder
- 1/2 -2/3 tsp garlic powder
- 3/4 tsp onion powder
- 2 TB nooch (nutritional yeast)
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic salt
- 1/2 tsp black pepper
- salt to your liking
- about 1/2 cup plain bread crumbs
- Preheat oven to 400 degrees F. Spray your baking dish with a light spritz of cooking spray. Set aside.
- Bring a pot of salted water to a boil. Add the pasta and cook according to the directions on the box. While the pasta is cooking, get another pot and start on the next step.
- Heat the empty pot over medium heat. Add the milk and Earth Balance. Whisk in the spices and flour. Bring to a light boil, then add the cheese. Turn the heat to medium-low and keep whisking until the cheese is nice and melted and creamy as all hell.
- By now, your pasta should be done. So, go ahead and gently mix the drained pasta into the cheese sauce. Remove from the heat. If it's too thick, mix in a little more milk to loosen the sauce up a smidge.
- Pour the mac and cheese into the baking dish. Sprinkle a little Daiya cheddar over the top of the mac and cheese. Then sprinkle the bread crumbs on the top.
- Leave uncovered and bake for 15 minutes, or until the breadcrumbs are lightly browned.