16 oz. small macaroni or small shell pasta
1 Daiya Cheddar Style Block
1 Daiya block of choice – cheddar, jalapeño Havarti, jack, or Gouda
½ container of Daiya Plain Cream Cheese Style Spread
1 Earth Balance Vegan Buttery Stick
3 cups (approx.) unsweetened soy milk – or almond or hemp milk
1½ cups Daiya Cheddar and/or Mozzarella Style Shreds
½ tbsp. Tony Chachere’s Original Creole Seasoning – more to taste
Preheat oven to 375.
Boil pasta al dente.
While cooking pasta, cut up Daiya blocks and buttery stick into ¾ inch cubes and place in a bowl.
Drain pasta, transfer back to pot, put stove on medium heat.
Add about 1 cup of soy milk, the cut up cheese, the cream cheese style spread, and the Tony Chachere’s.
Stir well and consistently until the cheese melts, adding soy milk ½ cup at a time, and more seasoning to taste. Mixture should be slightly soupy.
Transfer mixture to casserole dish, sprinkle Daiya shreds on top, and lightly sprinkle more Seasoning over the top.
Bake for about 35 minutes, or until top is golden brown.
Remove from oven and let sit 10-15 minutes before serving.