1. Preheat oven to 350 degrees F. Bring a large pot of water to boil. Add elbow noodles and cook according to package directions, until al dente. Drain and set aside.
2. While noodles are cooking, begin cooking celery by placing it in a small sauce pan, along with oil and garlic powder. Cook over medium heat until soft, and set aside.
3. In a large saucepan, melt the vegan butter with 1/4 creamer. Mix in dry mustard and flour until well combined. Add remaining cream and the hot sauce, and stir.
4. Whisk the shredded cheeses (minus blue cheese) into the sauce until melted, and sauce has become thick. Add celery.
5. In a large bowl, mix pasta, sauce and 1/2 the shredded blue cheese . Lightly coat a 13x9" baking dish with butter, oil, or spray. Pour pasta mixture into baking dish and top with breadcrumbs and remaining blue cheese. Cook for 30-40 minutes.
If you like to use vegan meats, you could add some chik'n strips in with the celery and cook it with about 1/4 of the hot sauce.
Source of recipe: http://catskitchen.blogspot.com/ [1] This was inspired by a close friend's non-vegan recipe.