Creamy Macaroni and Cheese Casserole
8 ounces pasta (any shape)
3 cups Daiya cheddar style shreds
3 tablespoons margarine
1/4 teaspoon black pepper
1 tablespoon nutritional yeast (a cheesy-flavoured inactive yeast full of vitamins and minerals)
2 cups unsweetened soy or rice milk
1/2 cup bread crumbs
1/4 teaspoon paprika
1/4 cup vegan parmesan cheese (optional)
1. Cook pasta according to package instructions, and drain. Preheat oven to 350F.
2. While oven is warming, melt margarine in a small pot. Add pepper and nutritional yeast. Stir in milk. Add Daiya shreds, and cook over low to medium heat for 2 to 3 minutes, stirring frequently to prevent burning. Add the macaroni and mix well.
3. Transfer to an 8-by-8-inch casserole dish. Top with bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and the top starts to brown. Remove from over and top with the parmesan just before serving..
Recipe appeared in All Animals, a publication of the Humane Society of United States. January/February 2011