I made this twice this week, the latter being the better. I don't want to understate the fact that this was AMMMMAAAAZZZZZZZZZING! I'm calling it a hot dish because it goes beyond simple mac and cheeze. It's gooey and homey and wonderful. It tastes like a casserole--like mac and cheeze to the max. I'm a little pumped about it.
1 8 oz package Quinoa pasta cooked al dente
1/2 lb crimini mushrooms sliced and lightly sauteed
1-2 cups Daiya in both mozzarella and cheddar
approx. 1-2 cups unsweetened soy milk
approx. 3 heaping spoonfuls whipped Earth Balance "butter"
approx. 2 spoonfuls Tofutti "cream cheese"
Flour (I used brown rice flour)
Mrs. Dash Extra Spicy
Nutritional yeast
Salt & Pepper
Breadcrumbs
Paprika
Preheat the oven to 350 degrees Fahrenheit.
Start by melting the butter and cream cheese in a saucepan. Add in some flour, salt, and pepper. Add in the milk and wait until it starts boiling. Stir and see if it thickens. If it doesn't, add a little more flour until it does. Add in a good deal of Mrs. Dash and nutritional yeast to taste.
Lightly grease a glass pan (I used 8x8) and put in the pasta. Mix in some of the Daiya and all the mushrooms. Next mix in the sauce. Top with the rest of the Daiya, breadcrumbs, Mrs. Dash, and paprika.
Bake for about 20 minutes, until you hear it sizzling and lightly bubbling. Topping with foil seems to help keep the Daiya from drying out too much.
Enjoy!!!
