GF Mac 'n DF Cheese

• 1 lb gluten-free elbow macaroni
• 2 eggs, well beaten but not foamy
• 1 teaspoon paprika
• 34 teaspoon granulated garlic
• 12 teaspoon mustard powder
• 12 teaspoon granulated onion
• 14 teaspoon ground black pepper
• 2 cups unsweetened soymilk
• 3 tablespoons dairy-free margarine (be sure it's also gluten free)
• 8 ounces meltable vegan cheese
• 14 teaspoon salt
• 12 cup gluten-free breadcrumbs
• 2 teaspoons dried parsley

1. Preheat the oven to 450F.
2. Cook the macaroni a little less than you would like them to be at the end (just taste them periodically until you are satisfied).
3. Meanwhile, whisk together the beaten eggs, the paprika, granulated garlic, granulated onion, mustard powder and black pepper.
4. Add the soy milk and whisk until smooth.
5. When the pasta is ready, drain but don't rinse them.
6. Put them back in the pot on med-low heat and add the margarine, stirring until melted.
7. Add the egg and milk mixture to the pasta, stir a couple times and add the Daiya and salt.
8. Keep stirring until the shreds are melted and the mixture is smooth.
9. Mix together the breadcrumbs and parsley.
10. Spread the pasta in a glass or pyrex baking dish (I used 2 small ones but a 9"X13" might work) and cover with the breadcrumbs.
11. Put in the oven, bake for 20 minutes.
12. If desired, switch to the broiler at the very end, watching closely, to get a golden topping.
13. Enjoy!
14. This makes amazing leftovers, perhaps even better than the fresh meal.

macaroni, eggs, paprika, garlic, mustard powder, onion, ground black pepper, unsweetened soymilk, margarine, vegan cheese, salt, breadcrumbs, parsley

Taken from www.food.com/recipe/gf-mac-n-df-cheese-495575 (may not work)