2 cups plain soy milk (adjust to your liking)
1 1/4 teaspoon salt
10 oz. (1 block) grated cheddar-style soy vegan cheese (I like Vegan Gourmet, made by Follow Your Heart)
1 pound tube shaped pasta (elbows, etc.)
bread crumbs (optional)
Pre-heat oven to 450 F.
While pasta is cooking, heat the soymilk and salt. Stir until creamy, then bring to a boil. Continue to heat and stir one minute after begins to bubble.
Turn heat to low, and stir in soy cheese until blended to a nice orange sauce.
Place cooked noodles in a casserole dish, and pour cheese sauce over noodles.
Stir to coat all noodles and top with bread crumbs if preferred. Bake uncovered 10-12 minutes.