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1
Prepare all ingredients as indicated in the ingredient list before beginning or your pasta will be too dry and cool.
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2
Preheat oven to 350F and spray a 9x12 glass baking dish with nonstick cooking spray.
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3
Cook pasta in large dutch oven or stock pot according to package instructions for al dente.
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4
Drain, reserving 1 c of pasta water, being careful not to overdrain.
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5
Place pasta back in pot and add 4 T butter, beaten egg and egg replacer, stirring periodically while it melts completely.
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6
Meanwhile add 2-4 T of hot pasta water to large mixing bowl, adding mustard, paprika, nutmeg, salt, pepper and garlic salt.
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7
Add grated cheeses, cream and soy milk, mixing all ingredients well.
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8
If too dry add a bit more pasta water while mixing.
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9
Turn mixture into pot of macaroni and stir to coat well, using pasta water if necessary.
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10
Sir in mayonnaise then celery and shallots.
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11
Pour into prepared glass baking dish.
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12
In a small saucepan melt 2 T butter over medium heat and stir in breadcrumbs to absorb butter.
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13
Season with salt and pepper and add dried rosemary mixing until all butter incorporated.
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14
Sprinkle seasoned breadcrumbs over top of dish and add a few dashes of paprika.
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15
Bake one hour.
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16
Allow to cool slightly to set before serving.
