12 ounces large elbow noodles
1/3 cup vegan butter (I use Earth Balance)
1/3 cup nutritional yeast
few dashes sea salt and black pepper
1/2-1 cup nondairy milk (I use unsweetened soy)
1 1/2-2 cups cheddar style vegan shredded cheese (I use Daiya)
3 slices vegan American style cheese (I use Follow Your Heart)
few dashes paprika
dashes vegan bacon salt (I use J&D's bacon salt, hickory flavored)
1. Preheat oven to 350º F. Boil noodles according to package directions, but don't drain. Heat up butter in the microwave in a separate bowl and mix in the nutritional yeast, and some salt and pepper.
2. Spoon cooked noodles into an 8" x 8" glass baking pan. Some water is ok. Pour milk onto noodles in the pan.
3. Pour in butter/nutritional yeast mixture and stir, coating the noodles thoroughly. Pour in vegan cheese shreds and stir. Hand place 1" pieces of the American 'cheese' (I put them in vertically and then some on top).
4. Sprinkle the top with paprika, 'bacon' salt, sea salt, and black pepper. The 'bacon' salt really makes it. Put the pan in the oven, uncovered for 20 minutes. When it is done, it will be crispy on top and gooey in the middle with the vegan cheese melted.
Thats it! I hope everyone enjoys it as much as I did. My husband and I ate it all within 24 hours. I'm so excited about how good this came out.
Source of recipe: This recipe was created to mimic my grandma's (Memaw) infamous Mac N Cheese.