Better Than Your Mac and Cheese!

1. Preheat oven to 375 degrees F. Bring a large pot of water to boil. For sauce, melt butter with flour, and whisk to combine; let cook until the flour flavor cooks away (about 2-3 minutes). Whisk in milk until smooth.
2. Add salt, pepper, mustard, garlic, onion powder, and all purpose seasoning, and whisk this all together. Grate in nutmeg, and whisk until incorporated. Whisk in the nutritional yeast and add the vegan mozzarella and cream cheese.
3. Keep whisking on low flame until the sauce is smooth and creamy, and turn off the heat. When water is up to a boil, add a little salt and the pasta. Stir pasta occasionally and cook until al dente, according to package instructions, usually 7-9 minutes.
4. Drain pasta, and pour it back into the pot. Add cheese sauce, and toss gently to coat the pasta completely. Transfer the coated pasta to a large casserole or baking dish. To make the bread crumbs, combine the panko, butter, salt, pepper, all purpose seasoning, and parsley in a bowl.
5. Microwave topping mixture to melt the butter. Stir to blend all ingredients and sprinkle over the top of the mac and cheese. Bake uncovered for 15-20 minutes to brown the bread crumbs. Once browned, remove from oven, cool for a few moments.
Dig in, because you won't be able to contain yourself, I guarantee! Enjoy! Let me know what you think at my blog: www.anythingyoucandoicandovegan.com
Source of recipe: I created this recipe through trial and error.