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["Preheat Oven to 375 degrees F
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Grease a 9x12 inch casserole dish with Earth Balance, with the additional spread", "Fill a large stock pot with water, when it reaches a boil add 2 tablespoons of kosher salt to the water. Add pasta and stir frequently to prevent clumping. Cook for 5-7 minutes until softened let turn off and let it sit in the water 2-3 minutes. Drain. Set aside.
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In a mini food processor pulse the bread until it resembles breadcrumbs. Set aside.
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In a medium heavy bottomed saucepan set over medium heat, melt Earth Balance spread. Immediately add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper. Stir frequently. The the liquid mixture will begin to boil in approximately 3 minutes Note: stove top heat varies so just make sure to watch it every minute so that it doesn't become a full, rolling boil.
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Meanwhile, in a small glass bowl, combine cornstarch, millet flour, and room temperature water - make sure the flours are combined well. Raise the heat to medium high then pour in the cornstarch mixture into the saucepan. Whisk or stir vigorously for a minute, then reduce heat to medium low and continue to stir often for another 3-5 minutes.", "Can you see how the sauce is becoming thicker? You want it to look like this, similar to a hot pudding consistency.
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Once thickened, add both the Daiya mozzarella and cheddar cheeses, stir to blend. It will now look like a thick, creamy sauce.", "Put the drained pasta into the sauce and mix to fully coat the pasta. Fill the greased casserole dish with the creamy pasta mixture, spread evenly.", "Spread the breadcrumbs evenly across the top. Bake for 10-12 minutes until golden brown on top
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and bubbling along the edges. Let it sit for 10 minutes before serving."]
