Baked Macaroni and Cheese

www.goveganmeow.blogspot.com

Ingredients

* 1/2 pound elbow macaroni

* 2 Tb vegan butter ( such as Earth Balance )

* 3 Tb all purpose flour

* 1 tsp powdered mustard

* 3 cups soy milk

* 1/2 cup yellow onion, diced

* 1 bay leaf

* 1/2 tsp paprika

* 1/4 tsp cayenne

* 1 1/2 cups vegan cheddar cheese, finely grated

* 1 tsp salt, to taste

* freshly ground black pepper, to taste

Toppings

* 3 Tb vegan butter

* 1 cup dried bread crumbs

Directions

1. Preheat oven to 350 F.

2. Cook pasta in a pot of lightly salted, boiling water for about 5 minutes. Just under it is slightly tender.

3. While the pasta noodles are cooking, start making the sauce.

4. In a separate pot, melt the butter and then whisk in the flour and mustard. Keep on whisking on medium heat for about 5 minutes.

5. When all the lumps are gone, stir in the soy milk, paprika, cayenne, onion and bay leaf. Simmer for 10 minutes and then remove the bay leaf.

6. Stir in 3/4 cup of cheese. Season with salt and pepper.

7. By now your macaroni should be done. Drain well and then fold into the sauce pot.

8. Pour into a 2 quart casserole dish and sprinkle the rest of the cheese on top.

9. Melt the butter in a small pot and add the bread crumbs. Stir to coat.

10. Top the macaroni with the bread crumbs and bake 30 minutes. Remove from oven and let cool for 5 minutes before serving.