Vegan/Gluten Free Mac and Cheese

 Sauce:

1/2 C Vegan Butter
6 Tbsp Gluten Free Flour Blend
5 C. Coconut Milk
1 C. Vegetable Stock
3 Tbsp Mustard
1 C Nutritional Yeast
3 tsp Onion Powder
3 tsp Garlic Powder
1 1/2 tsp Smoked Paprika
1 1/2 tsp Salt
1 1/2 tsp Pepper
16 oz Gluten Free Elbow Noodles

Breadcrumb Topping:

1 C Gluten Free Panko Breadcrumbs
1/2 C Vegan Butter, melted

Instructions: 

Preheat oven to 400 degrees

Add butter to pot and melt, add flour and stir vigorously to mix with butter

Add Coconut Milk and Vegetable Stock, whisk until smooth, continue to whisk until boiling and begins to thicken considerably

Remove from heat and add mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and pepper.

Cook pasta according to package directions, rinse and drain

Mix pasta and sauce together and transfer to 9x13 pan

Prepare crumb topping by mixing bread crumbs and melted butter, spread evenly over pasta and sauce mixture

Bake 20 minutes until topping is browned and crispy and edges are bubbly