1-1/2 package Daiya Mozzerella or Cheddar
1 lb gluten-free pasta (I like Tinkyada’ penne)
3 tbsp. dairy-free butter (I use Soy Free Earth Balance)
2 cups dairy-free milk (unsweetened almond or rice)
2 tbsps. nutritional yeast – or more if you like
1/2 tsp. paprika
yellow mustard (about 1 tablespoon’s worth of a squirt)
onion and garlic powder to taste
potato chips or gluten-free bread crumbs for topping
Cook pasta as directed, and drain but don’t rinse.
While pasta is cooking, prepare sauce: Melt butter in sauce pan. Add milk and warm. Stir in nutritional yeast and cheese. Add spices and mustard to taste. This is already so delicious, you’re wondering why you’d need to bake it. Just do. You’ll thank me later.
Butter a 13×9 glass pan (I use Earth Balance).
Preheat oven to 350°.
Combine cooked pasta with cheese sauce. Pour into your buttered dish.
Top with crushed potato chips. Really. Then cover with foil and bake at 350° for 15 minutes, or until bubbly.