Step 1

Preheat the oven to 350° F (176° C).

Step 2

Boil the pasta of choice for about 2 minutes less than the package directions suggest then drain out the excess water. (You want it al dente since it will continue to cook in the oven.)

Step 3

Put all the cheese sauce ingredients in a medium-sized pot. (Cold plant-based milk, cold water, nutritional yeast, tapioca starch, corn starch, salt, paprika, and turmeric). Then stir it with a whisk.

Step 4

Turn on the heat to medium-low stirring frequently until it boils, then stir constantly for about 30 seconds.

Step 5

Add the drained pasta and 1/2 teaspoon of lemon juice to the vegan cheese sauce and stir well. Add more salt and some black pepper to taste or a dash of red pepper flakes if you wish. (You can also add a cup of shredded vegan cheddar cheese to make the dish even cheesier if you wish

Step 6

Pour the mac and cheese into a lightly greased casserole dish.

Step 7

In a small bowl, melt vegan butter then add 1/4 tsp garlic salt and 1 cup of panko breadcrumbs. Stir well and sprinkle over the top of the mac & cheese.

Step 8

Bake at 350° F (176° C) for 20 minutes until it starts to bubble and the breadcrumbs have turned golden brown.