4 T. Earth Balance margarine

5 T. all purpose flour

4 c. unsweetened organic soymilk (or other non-dairy milk of choice), warmed

1 8oz. package of Daiya cheddar style shreds

1 8 oz. package Tofutti non-dairy, non-hydrogenated cream cheese

1 lb. of elbow noodles

 2 t. onion powder

1/4 c. nutritional yeast

1 t. salt

pepper to taste

cooking spray

1 c. panko bread crumbs

1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.

2. Bring a large pot of filtered water to a boil over high heat. Add in the macaroni and cook until al dente. Drain, rinse and add the macaroni back into the pan.

3. Melt the margarine over medium heat until completely melted. Stir in the flour, onion powder & nutritional yeast with a wire whisk. Stir over medium heat for one minute. Whisk in one cup of warmed soymilk until thoroughly combined and starts to thicken. Continue to do so, cup by cup of soymilk, until it is all used and you have a fairly thick sauce.

4. Add in the cream cheese, and continue to whisk together until the cheese melts. Add in the Daiya cheese, and whisk until the cheese melts as well. It should look smooth & velvety. Season with the salt and pepper. Turn off the heat. Pour over the macaroni. Stir well to combine.

5. Pour the mixture into the prepared baking dish. Evenly spread the panko bread crumbs over the top (use more if desired). Spray the top of the bread crumbs with the cooking spray, this will help it crisp up nicely.

6. Bake in 350 degree oven until bubbly and browned on top, about 30-40 mins.