Mac and Cheese

Mac and Cheese is the breakfast of champions. Oops. Um. I mean, the dinner we love. And if you happen to eat it for breakfast. . . . then that's our little secret. This is the kind of recipe that you want to make for breakfast,lunch and dinner. I found it here.  from the freefoodieblog.com I love this note she includes: I also like to add bacon, or lobster to make it a little more special.  You can also add veggies like peas, cauliflower, broccoli, or carrots to this dish as well to make it a complete meal.  Enjoy!  "       Total Time: 45 minutes Serves: 6-8 Ingredients: 1 pound shell pasta (I use a Quinoa & Corn combination) 4 tablespoons Earth Balance Soy Free Spread, plus extra for greasing casserole dish 2 cups So Delicious unflavored coconut milk (not cans) 1/2 cup coconut creamer (I like So Delicious Original flavor)  2 cups shredded Daiya cheddar cheese 1 cup Daiya mozzarella cheese 1 Udi’s hamburger bun, toasted or Vegan option: 2 Rudi's Gluten Free Tortilla Plain, cut into 1 inch thick strips 1 tablespoon millet flour 1 teaspoon granulated garlic powder 2 teaspoons salt, plus a few tablespoons extra for pasta water 3 tablespoons organic cornstarch 2 tablespoons water, room temperature 1/4 teaspoon cayenne pepper Preheat Oven to 375 degrees F Grease a 9x12 inch casserole dish In a large stock pot with boiling water, add few tablespoons of kosher salt to the water, then pasta and stir frequently to prevent clumping. In a mini food processor pulse the toasted hamburger bun until a breadcrumb consistency.  Set aside. For Vegan option: Slice gluten free, vegan, tortillas into 1 inch strips, bake on a parchment lined baking sheet for 15 minutes (or 10 minutes at 400 degrees F then reduce oven temperature for baking Mac and Cheese).  Pulse in a food processor until a breadcrumb texture, set aside. In a medium heavy bottomed saucepan over medium heat, melt Earth Balance spread.  Add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper and let it cook until it’s just about to boil, about 3 minutes.  Stirring occasionally. Meanwhile, in a small glass bowl, mix cornstarch and millet flour with room temperature water.  Raise the heat to medium high, pour in the cornstarch mixture, and whisk vigorously for a few minutes until it thickens, about 3-5 minutes.  Once thickened, add both Daiya cheeses, stir to blend.