Spray a 9″ x 13″ pan with non-stick spray and preheat your oven to 375 degrees Fahrenheit. 

Start by getting the crumb topping ready. Add the vegan parmesan to the bread crumbs (I used gluten free), and mix together. Melt 2 TBS of Earth Balance and add it to the bread crumb mixture. Mix well, then set the bowl aside. (You can also skip the topping and serve the mac ‘n cheese without baking it.)

Cook one pound of pasta shells or elbows in well-salted water according to the package directions, except undercook them by several minutes. (If you are not going to bake your mac ‘n cheese, then you do want to fully cook it now.) Rinse well with cold water to stop the cooking process, then drain well and set aside. I used Tinkyada gluten free shells.

For baked mac 'n cheeze, cut up one 7 oz package of Daiya vegan cheese slices into 1/4″ cubes. Make one pile with the cubes from three slices and another with the cubes from the remaining eight slices. Put the eight slice pile in the fridge, and set the three slice pile aside at room temperature. If you are not baking your mac n' cheeze, you only need to cut up 3 slices of cheese and you will keep them at room temperature.

Now you are ready to make the cheeze sauce. Start by adding the So Cheezy seasoning to the water and whisking them together. Add the mustard and miso, then whisk again.

Melt the Earth Balance in a large saucepan over medium heat. Add the oat (or all-purpose) flour and whisk it in. Cook for several minutes until it is nice and bubbly. Gradually add the unsweetened soy milk, whisking well after each addition, until all the milk is added.

Add the liquid cheezy mixture, and whisk it in. Bring the sauce to a low boil and cook for several minutes until it is thickened. If you want to use the sauce now, and will not be baking your mac ‘n cheese, let the sauce thicken to a good sauce consistency. If you will be baking your mac ‘n cheese, don’t thicken it quite as much. 

Add the reserved diced three slices of Daiya, and mix until it is melted. Add your cooked and drained pasta. Gently fold together. It is really good just like this, and you can eat it now without adding the topping and baking (as long as you fully cooked your pasta).

If you are baking your mac ‘n cheese, add the remaining eight chopped Daiya slices and fold them in gently. Add the mixture to your prepared pan, and spread it out.

Sprinkle the crumb topping on evenly, then gently press it down. Bake at 375 degrees Fahrenheit for 30 minutes, then cool on a rack for 15 minutes before serving.