Mac & Cheese

Serves 6 to 8

• 1 pound elbow, shells or rotini pasta
• 1/4 cup canola or olive oil
• 1/4 cup flour
• 2 teaspoons tomato paste
• 2 cups unsweetened soymilk or almond milk
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/8 to 1/4 teaspoon black pepper, to taste
• 1 1/3 cup Daiya Cheddar Style or other vegan cheddar cheese
• Paprika

Cook pasta al dente in salted boiling water; drain in colander, rinse with cold water, and set aside in the colander covered with the saucepan lid to keep moist.

Preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch casserole.

Heat oil in the pasta pot over medium heat. Stir in flour with a spatula to create a roux (paste), 3 to 5 minutes, until roux smells toasty-nutty and has turned a light blonde color. Whisk in tomato paste until lumps are dissolved, then milk and seasonings. Whisking, bring to boil over high heat. When sauce has thickened enough to coat the back of a spoon, turn off heat and mix in cheese. Add pasta to cheese sauce, mixing gently to coat pasta well. 

Pour mixture into prepared casserole, top with a sprinkle of paprika. Bake 20 minutes or until edges are golden brown.