This VegInspired original is reminiscent of the mac and cheeses of our pre-vegan days. While it does use the processed vegan cheese, it is an indulgence that we can enjoy once in a while - I mean... go big or don't bother, right?
1lbCavatappi or other macaroni
1 8ozpackage vegan cheddar cheesesuch as Daiya or So Delicious
1/2cupall purpose flour
Salt and pepper
To make the cheese sauce, blend 1 C of the soy milk with the flour, mustard, and paprika in a blender (or use a stick blender) just until smooth with no lumps (Alternatively you can make a roux with the flour and vegan butter and then slowly add the soy milk) Add to a saucepan with the rest of the milk bring to a simmer. Simmer on low until velvety and the flour loses its raw taste/smell, about 30 minutes. Add the cheese and hot sauce and stir until the cheese is melted.
Meanwhile, cook the macaroni in salted water (1 T salt to 4 qt water) until al dente and drain.
Stir the macaroni into the cheese sauce, adding salt and pepper to taste.
Spread the macaroni into a broiler-safe 13×9 inch baking pan, sprinkle with bread crumbs, and broil until golden brown.