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1
Preheat Oven to 375 degrees F
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2
Grease a 9x12 inch casserole dish
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3
In a large stock pot with boiling water, add few tablespoons of kosher salt to the water.
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4
Add pasta, stir frequently to prevent clumping.
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5
In a mini food processor pulse the toasted hamburger bun until a breadcrumb consistency. Set aside.
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6
For the Vegan option: Slice tortillas into 1 inch strips, bake at 350 degrees F on a parchment lined baking sheet for 12-15 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.
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7
In a medium heavy bottomed saucepan over medium heat, melt Earth Balance spread.
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8
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.
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9
Meanwhile, in a small glass bowl, mix cornstarch and millet flour with room temperature water.
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10
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.
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11
Once thickened, add both Daiya cheeses, stir to blend.
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12
Drain the pasta once it's reached al dente (cooked, yet firm), put the pasta back into the drained stockpot
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13
Add the sauce and mix well.
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14
Fill the greased casserole dish with the pasta mixture evenly, spread breadcrumbs evenly across the top.
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15
Bake for 10 minutes. Serve hot.
