1 lb. box elbow macaroni (medium size shells work great too)
3 tablespoons vegan margarine
soy milk (estimated 2 cups) or other non-dairy alternative
1 block cheddar soy cheese
bread crumbs (as many as desired)
vegan soy topping- parmesan flavor
1/2 cup nutritional yeast flakes
crushed red pepper flakes
optional: half a block of vegan Monterey jack or mozzarella cheese
Boil the macaroni according to the box directions.
Preheat oven to 425 degrees Fahrenheit.
Coat the bottom and sides of a casserole dish (13 x 9 inch) with a tablespoon of room temperature margarine.
Put the cooked and drained pasta into the dish.
Chop the cheddar soy cheese into small cubes (about 64) and mix them into the pasta.
Cut 2 tablespoons of margarine into small cubes and stir them into the pasta.
Stir in nutritional yeast flakes.
Add the soy milk slowly until it completely covers the pasta.
Stir in spices and herbs to taste.
Place a few handfuls of bread crumbs on top.
Top with vegan soy parmesan topping.
Bake for about 30 minutes at 425 degrees Fahrenheit until the cheese is fully melted and the breadcrumbs are slightly browned.
Let sit 10 minutes before serving.
Source of recipe: This is an adapted recipe of my mom's mac and cheese.