12 oz elbow macaroni
1/4 cup Earth Balance or other non-dairy margarine
1/4 cup flour
3 cups plain soy milk
3 cups of good meltable soy cheddar cheese (I suggest Follow Your Heart brand)
3/4 cup Morningstar Farms Sausage style soy crumbles
1/4 teaspoon of Annie's vegan Worcestershire sauce
1/4 teaspoon salt
plain bread crumbs (Orlando makes a vegan one)
vegetable oil or cooking spray for greasing the baking pan
Preheat your oven to 350°F.
Cook the macaroni for 7 minutes and drain.
Meanwhile, melt the margarine in a saucepan over medium heat, stir in the flour. Whisk in the milk and bring to a boil, stirring constantly.
Stir in your cheddar cheese, Worcestershire sauce and salt. Take the saucepan off the heat and stir until the cheese has melted.
Pour in your cooked macaroni and sausage crumbles. Mix and pour into a greased 9" square baking pan. Sprinkle the bread crumbs on top. This makes a nice crispy crust.
Bake for 30-45 minutes (until the bread crumbs are golden brown.)