• Preheat the oven to 375°F.

To Make the Pasta

• In a pot over medium high heat, bring 8 cups of water to a boil, add salt. Add pasta and cook according to package instructions. Stop cooking when the pasta is just shy of al dente. Drain pasta and return to pot to allow cooked pasta to dry.

  Water

  2 Cups - Pasta Shells

  Salt to taste (make the water taste like the ocean)

To Make the Sauce

• In a sauce pan melt over medium heat, melt butter. Using a whisk, whisk in flour until completely combined and cook for 1 -2 minutes. Continue to whisk occasionally.

  2 tablespoon - Vegan Butter

  2 tablespoon - Flour
• Slowly, one ¼ cup at a time, whisking the entire time, add the soy milk. The mixture will start to thicken right away. Keep whisking and adding soy milk in small amounts until the the butter/flour mixture is completely absorbed by the milk. Cook on medium to medium-low heat, whisking occasionally until desired thickness, 10 -15 minutes.

  2 Cups - Soy Milk
• Add the nutritional yeast, mustard powder, salt, nutmeg and white pepper. Whisk to combine well. Allow to cook another 5 minutes. Adjust seasoning and thickness of sauce as need. (see notes)

  ¼ Cup - Nutritional Yeast

  ½ teaspoon - Mustard Powder

  ½ teaspoon - Fresh Grated Nutmeg

  ½ teaspoon - White Pepper

  2 teaspoon - Salt or to taste

To Assemble the Mac And Cheese

• After the pasta has drained, dried and cooled. Mix the pasta with 6 oz of the cheese shreds and add to an oven-proof baking dish.

  Cooked Pasta

  6 Ounces - Vegan Cheese Shreds
• Pour the cream sauce over the pasta, be sure to cover all the pasta. Top with the remaining cheese shreds, breadcrumbs and butter (break the butter into bits and place all over the top). Bake in the oven for 20 - 30 minutes or until golden and bubbly. Cool for 5 - 10 minutes before serving.

  Cream Sauce

  2 Ounces - Vegan Cheese Shreds

  1 Cup Breadcrumbs

  1-2 tablespoon - Vegan Butter
• Serve with love and enjoy! :)